KING'S GRILL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler ; raw chicken (48F). Per operator food in unit over night. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four drawer cooler ; raw chicken (48F). Per operator food in unit over night. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing. Plate stored I front hand sink

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries in operators thermometer are dead

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Frigidaire reach in freezer at back of kitchen, open bag of raw shrimp and open container of raw burgers on top shelf above open bags of fries and container of soup. Manager rearranged all to properly separate. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In Hotpoint refrigerator at back of kitchen, containers of cooked wings, beef, and chicken missing date mark when prepared. Per manager, prepared 4 days ago.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging by end of triple sink. Advised manager to label when able. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in multiple reach in refrigerators in hall and kitchen. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. In hallway refrigerator, case and containers of raw chicken above raw peppers in bottom drawer. Manager rearranged items for proper separation. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket sitting in kitchen hand sink. Manager removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee present with no signed reporting agreement. Form provided to be signed.

Basic - Food stored on floor. Container of fryer oil on floor in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hotpoint fridge missing ambient thermometer.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line not labeled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water by cookline not labeled. Manager added labels to both. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken inside GE refrigerator in storage area. Operator moved cooked chicken to upper shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice warmer ; white rice (106F - Hot Holding) held less than 4 hours ago in cook line. Operator reheated rice to 167F during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer solution stored inside hand wash sink in kitchen. Operator removed Corrected On-Site

Intermediate - No proof provided that one food employee ( new hire) is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Reporting agreement form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings made 3 days ago not date marked inside reach in cooler in kitchen. Operator date marked Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces not date marked in cook line. Repeat Violation

High Priority - Container of medicine improperly stored. Burn cream stored over ketchup and sauces in kitchen. Operator moved burn cream and stored correctly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen above 200ppm chlorine, remade to 100ppm chlorine. Corrected On-Site

Basic - Ceiling tiles soiled with water marks In kitchen.

Basic - In-use tongs touching soiled wall next to steam table in cook line. Operator moved tong to be washed ,rinsed and sanitized during inspection. Corrective Action Taken

Basic - Wall soiled next to steam table in cook line. Repeat Violation

Basic - Working containers of food removed from original container ( oil)not identified by common name in cook line. Operator labelled oil Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango and rice pudding in front counter display, prep yesterday morning, operator labeled. Corrected On-Site

Basic - Accumulation of debris in three-compartment sink. Food debris and soil

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave in rear kitchen. RIC/RIF/ Hot Point handles

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing, rinsing, missing use of sanitizer compartment. Employee cleaned sanitizer compartment, placed chlorine sanitizer and follow proper order. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, build up of food debris and grease

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. HotPoint RIC, build up of food spills and soil -RIF-two units in rear kitchen, build of food debris

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In front of triple sink, behind condiments rack, substantial build up of food debris and soil.

High Priority - Raw chicken stored over unwashed produce inside GE refrigerator. Operator moved head of cabbage to upper shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot point standing reach in cooler ; cooked rice (55F - Cold Holding); cooked chicken (50F - Cold Holding) held under 4 hours ago in line. Per Operator, foods pulled out earlier for orders and then placed back inside reach in cooler. Operator moved to another reach in cooler for quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink in cook line. Operator provided. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired, the other employees hired less than 60 days per manager. Training will be reviewed at the next routine inspection. ( Steven ).

Basic - Bowl or other container with no handle used to dispense cook rice inside refrigerator in cook line. Operator removed Corrected On-Site

Basic - Case of Single-service cups improperly stored on floor in hallway. Operator elevated Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in cooler-GE -Reach in freezer-NSF

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2021-09-16: Observed no food manager certificate on site Admin Complaint