PEOPLES CHOICE RESTAURANT

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Observed employee washing large pots that were too big to fit into the three compartment sink. Employee washing large pots using a bleach soaked wiping cloth to sanitize the dishes for less than 7 seconds.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm+). Operator corrected to 100ppm. Corrected On-Site

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed employee washing large pots that were too big to fit into the three compartment sink. Employee washing large pots using a bleach soaked wiping cloth to sanitize the dishes.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over the flip top table in the kitchen. Operator stored properly. Corrected On-Site

Basic - Ice buildup in reach-in freezer in the office area.

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in any cold holding units. Repeat Violation Warning - From follow-up inspection 2025-03-10: Time extension until next routine inspection. Time Extended

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

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. Unable to provide proof of training for some employees.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, jerk chicken and rice and beans both 24+ hours, no date marks. Operator dated during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler cold holding unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top salad cooler. Shredded cabbage salad (44°-49°F - Cold Holding) per operator, less than 2 hours. Operator relocated to walk-in cooler. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket held in hand washing sink at front counter. Operator relocated. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator could not provide chlorine test kit. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on top of flip top cooler.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - Ripped/worn tin foil used as shelf cover next to fryer.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator provided 2nd bucket to provide separation. Corrective Action Taken Repeat Violation

High Priority - 3 #5 Dented cans Oyster Sauce present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over fresh vegetables in cookline flip top. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - cut lettuce (39-51F). Per operator item was placed in unit approximately 2 hours ago. Observed item overfilled. Operator removed excess and placed in walk in to quick chill. Corrective Action Taken

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Professional Manager arrived during inspection. Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed TPHC form for operator and reviewed.

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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. Corrected On-Site

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at front counter 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in Hand sink at front counter. Employee removed bucket. Corrected On-Site

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation - From follow-up inspection 2021-12-16: Time Extended

Intermediate - - From initial inspection : 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. Aubin Mc Lean - exp 2019 - From follow-up inspection 2021-12-16: No training provided for Mc Lean Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in kitchen. - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Over door in disrepair - From follow-up inspection 2021-12-16: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatulas stored between 3 compartment sink and wall. Operator removed utensils and placed to clean. Corrective Action Taken - From follow-up inspection 2021-12-16: Utensils stored between wall and triple sink. Time Extended

Basic - - From initial inspection : Basic - Sauce stored on walk in cooler floor.operator move sauce to shelf. Corrected On-Site - From follow-up inspection 2021-12-16: Observed a 5lb gallon container of fried chicken stored inside walk in cooler floor. Time Extended