PALM BEACH HOT CHICKEN

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 3:30 P.m. no time mark on chicken held using time as a public health control. As per operator, chicken cooked at 12:30 p.m. Operator correctly date marked chicken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed case with raw chicken stored inside hand washing sink. Operator removed and stored properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee's cellular phone stored on food preparation table next to food items. Operator removed. Corrected On-Site

Basic - Food stored on floor. -Observed cases with fries stored on kitchen floor. Operator removed and 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. Observed scoop with handle stored in cornmeal container. Operator removed Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink in kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Turbo Air freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over ready to eat pickles. Operator relocated eggs to bottom shelf. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed out of date test strips. Discarded.

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

Basic - Bowl or other container with no handle used to dispense food. Observed in spice containers, plastic to go cups, no handles. Operator removed. Corrective Action Taken

Basic - Equipment in poor repair. Observed broken gasket on tall freezer.

Basic - Single-service articles improperly stored. To go box's directly on the floor. Operator stored properly. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Provided 100 ppm chlorine. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid 2025 during inspection. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front display cooler. Operator provided. Corrected On-Site

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored properly to dry. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. 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. Observed cooked chicken wings, coleslaw, battered shrimp, etc. Per operator, all prepared 24-36 hours prior. All no date marks.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed previous days batter on inside of cooler doors and gaskets.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All cold holding refrigerators require an independent ambient air thermometer.

Basic - No handwashing sign provided at both (2) hand sinks used by food employees in kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed operator using Avery office stickers which are not designed for easy removal.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Observed in eastern most flip top cooler.

Basic - Stored food not covered. Observed in reach in freezer, various containers (Philly meat, chicken Philly, etc.) all open and uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken gizzards thawing at room temperature. Operator states less than one (1) hour. Product transferred to consistently running cold water.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung to dry. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by cook line. Operator provided. 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. Provided a copy to operator.

Basic - Current Hotel and Restaurant license not displayed.