CHICK'NCONE

Intermediate - No Quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. 1 employee without food handler/CFM training. Employees filled out Food Employee Reporting Agreement during inspection. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer has dead battery.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine. Operator stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Reviewed with operator.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk - front counter - per operator opened 2 days ago. Operator date marked. Corrected On-Site

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. Provided handout to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Potato slicer on wall visibly soiled. - Fountain soda nozzles. Operator began cleaning during inspection. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Right side cookline hand sink. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. Right side cookline hand sink. Operator replaced. Corrected On-Site

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Right side cookline - water 82F.

Basic - Accumulation of food debris in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box shelf.

Basic - Faucet/handle missing at plumbing fixture. Hot water faucet handle missing - right side cookline hand sink.

Basic - Floor area(s) covered with standing water. Per operator sink left on overnight. Operator cleaning during inspection. Corrective Action Taken

Basic - Food stored on floor. 3 - 50 pound bags potatoes stored on floor by triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk and buttermilk in front counter reach in. Operator stored all items properly. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test strips. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Right side cookline hand sink. Water 83F. Observed missing knob on sink. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. By bag in box shelf. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use ice scoop stored on soiled surface between uses. Operator stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Magnetic knife rack in prep area with visible debris.

Basic - Standing water in bottom of reach-in-cooler. Front counter.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cookline open top unit and milk in front counter reach in. Per operator opened 6 days ago. Operator properly date marked. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Right side cookline hand sink - hot water faucet in disrepair. Water 78F.

Basic - Carbon dioxide tanks not adequately secured. By bag in box rack.

Basic - Water leaking from pipe. Left cookline hand sink. Under Triple sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles. Operator began cleaning during inspection. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat. Repeat Violation

Intermediate - No soap provided at handwash sink. Employee restroom. Operator replaced. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.