PEOPLE'S CHOICE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at the time of inspection 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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at handwash sink next to prep table unable to dispense paper towels

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed cooked rice in refrigerator at 48F. Per operator rice cooked and placed in refrigerator from overnight. Cooked rice did not cooled from 135-41F in 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Observed cooked rice in refrigerator at 48F. Per operator rice cooked and placed in refrigerator from overnight. Cooked rice did not cooled from 135-41F in 6 hours. See stop sale.

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with oyster sauce and 1 tomato sauce at dry storage area. Operator informed and a stop sale issued.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed female employee wash her hands in 3 compartment sink and continue to engaged in food preparation.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed rice cooling in a deep covered container in refrigerator.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed sanitizer bucket stored inside hand washing sink at cookline.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline.

Intermediate - No soap provided at handwash sink at cookline.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pasta stored in reach in cooler. Per operator, pasta cooker more than 24 hours.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed punkins stored over cut onions and peppers in glass door refrigerator.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed walls at dishwashing area soiled with accumulation of black mold like substance. Repeat Violation Warning - From follow-up inspection 2025-02-13: Time Extended

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/. Observed food manager certification expired on 06/5/2024.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spoon with handle stored in container with crush garlic.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.

High Priority - Toxic substance/chemical improperly stored. -Observed cleaning chemicals stored with food on storage shelf . Operator removed chemicals and stored properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing station.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed maintenance tool stored on shelf above food preparation table next to food items. Operator removed and stored properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on wall in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed various plant foods hot held at 122-131°F in front line steam table. Per operator all items placed in unit 1 hour prior to the inspection. Advice operator to reheat items to 165°F. Repeat Violation

Intermediate - No chlorine 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 at front line.

Intermediate - No probe thermometer provided to measure temperature of food products. A thermometer has been given to the operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area.

Basic - Current Hotel and Restaurant license not displayed.

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 food containers and utensils without correctly set up 3 compartment sink. No sanitization occur. Advice operator to setup 3 compartment sink properly.

Basic - Food stored on floor. -Observed containers with jerk seasoning stored on dry storage floor. Operator removed and stored properly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup on wall at 3 compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef bones in plastic bags over boxes of shrimp. Operator placed shrimps on top shelf of beef bones shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-front counter-fried plantains (112F - Hot Holding); curry chicken (120F - Hot Holding), per operator food held less than two hours, employee reheated on the stove to 179F Corrected On-Site