CHICKEN KITCHEN

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 handle in contact with rice in a container in the kitchen. Operator removed scoop handle from direct contact with food. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning in the dishwashing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (45F - Cold Holding); Cole slaw (46F - Cold Holding); sliced tomatoes (45F - Cold Holding). As per operator items were brought out of the walk in cooler less than 2 hours ago, not prepped or portioned today. Operator placed in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen area a can opener with food debris. Operator cleaned and sanitized properly. Corrected On-Site

Basic - Open dumpster lid.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, cut tomatoes (45F - Cold Holding); cooked corn (45F - Cold Holding); corn and black beans (45F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today.The items were discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line, marinated tomatoes (55F - Cold Holding); black bean and corn (55F - Cold Holding); coleslaw (55F - Cold Holding). The items have Ben on the line for less than 3 hours. The items were removed to the walk in cooler and replaced with items at the appropriate temperature. In the walk in cooler, cut tomatoes (45F - Cold Holding); cooked corn (45F - Cold Holding); corn and black beans (45F - Cold Holding). The items were stored in the cooler overnight. The items were not prepped or portioned today.The items were discarded. See stop sale. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table on the front line, mashed potato (110F - Hot Holding); cooked corn (110F - Hot Holding); cooked plantains (110F - Hot Holding). The items have been in the table less than 3 hours. The items have been removed to be reheated to 165F to hot hold. Corrective Action Taken

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.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.. Employee handled personal drink bottle then continued working without washing hands and changing gloves. Employee washed hands and changed gloves

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

High Priority - Employee washed hands with cold water.

High Priority - Vacuum breaker missing at mop sink on splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle contains pink liquid identified as Sanitizer. Employee labeled spray bottle Corrected On-Site

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

Basic - Food stored on floor. Boxes of chicken stored on Walk In Cooler floor. Manager moved boxes of chicken Ken to bottom shelf of Walk In Cooler Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

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 bodily fluid cleanup procedures to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.

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

Basic - Hole in or other damage to wall. Observed hole in wall behind bathroom area door.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep area sink. Repeat Violation

Basic - Cardboard used to line food-contact shelves. In walk in cooler

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee washed hands with cold water.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue on can opener blade. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Bathroom facility not clean in male restroom.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense salt in dry storage.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food residue in box containing plastic wrap.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -Observed interior of ice machine door has exposed insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed old food residue buildup on can opener blade holster.

Basic - Single-service articles improperly stored. -Observed take out container lids stored on dry storage floor . Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not identified by common name.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed yellow rice (113-118 F - Hot Holding) in steam table in kitchen. Operator states holding less than hour, temperature gauge increases to hot hold at 135 F and above. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed employee working behind front counter in kitchen. Employee properly restrained hair. 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 tong handles stored in container holding sweet plantains and shredded cheese at make table in kitchen. Inspector properly stored all food handles. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Observed employee beverage stored in lowboy reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed in Hot Holding Unit: brown rice, black beans, sweet potato(118-134°F - Hot Holding), operator states holding less than four hours, instructed to reheat to 165 F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled with encrusted food debris in kitchen.

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 - Single-service articles improperly stored. -Observed boxes of single use containers stored on floor in dry storage area.