LE CHIC RESTAURANT INC

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed chef, no proof of training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings, chicken breast, all (per operator) prepared 25-36 hours prior, no date marks. Repeat Violation

Basic - Nonfood-contact surface soiled with build up. Observed inside bottom of reach in freezer, build up of food debris.

Basic - Old labels stuck to food containers after cleaning. Observed on clean pan rack. Repeat Violation

Basic - Stored food not covered. Observed unwrapped bacon on freezer shelf. Operator discarded. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no dates, stew chicken, stew turkey, legumes. Operator states all 36 hours. Operator provided date marks. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed, cleaned and sanitized. Corrective Action Taken

Basic - Stored food not covered. Observed salmon in freezer unwrapped. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand wash only sink. Operator removed. Corrected On-Site

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 in kitchen. Operator provided. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers of white rice, rice and beans, etc. no date marks. Per the operator, all 36 hours since made. Repeat Violation

Basic - Food stored on floor. Observed plastic beverage bottles stored directly on the floor. Operator relocated to a shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in cold holding units.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm. Operator corrected to 100 ppm.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans, griot, black rice, bean sauce all observed no date marks. Per operator all made 24-36 hours prior.

Basic - Buildup of food debris/soil residue on all cooler equipment doors, handles, and gaskets.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Water draining onto floor surface. Observed hand sink in kitchen leaks onto floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw snapper stored above ready to eat vegetables. Operator relocated to bottom shelf. Corrected On-Site

Intermediate - Handwash sink in kitchen not accessible for employee use at all times. Blocked with bucket and towels. Operator removed. Corrected On-Site

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed inoperable hand washing sink in kitchen.

Intermediate - No soap provided at kitchen handwash sink.

High Priority - Nonfood-grade bags used in direct contact with food in freezer. Operator placed in Ziplock. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces. Operator relocated to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in employee restroom. Operator provided. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed on cook line. Operator called for repair.

Basic - Light shield damaged/in disrepair. Observed missing light shield in rear of kitchen.