CHOW TIME GRILL & BUFFET

High Priority - Observed: Dented/rusted cans present. See stop sale. Stop sale: 6 pizza sauce cans 1 pineapple chunks can 1 peach can Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in bathroom area not landing on anything 1 fly in sushi bar area landing on sushi. See stop sale. Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw salmon. Operator reorganized Corrected On-Site Priority: High Priority

High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw chicken with gloves on and washed soiled gloves in hand wash sink instead of washing hands and donning new gloves to cook a shrimp Priority: High Priority

High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed fly land on 1 trays of different sushi on sushi bar. See stop sale. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top ; cooked noodles (44F - Cold Holding). Per operator food in unit less than 4hrs ago, not portioned or prepared today. Observed flip top left open in front of cook line. Operator placed items in ice and closed flip top Corrective Action Taken Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Date marking missing from milk opened 24hrs ago as per operator in kitchen Priority: Intermediate

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in seafood freezer Priority: Basic

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2025-03-06: Still observed. Time Extended

Intermediate - - From initial inspection : 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. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M. Warning - From follow-up inspection 2025-03-06: Still observed. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2025-03-06: Still observed. Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment. Warning - From follow-up inspection 2025-03-06: Still observed

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0ppm. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw shrimp in reach in cooler. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed - in flip top cooler across from cook line rice noodle (41-45F - Cold Holding), imitation krab (42-46F - Cold Holding). Per operator, item has been out of temperature for approximately 30mins. Items were not prepared or portioned today. Item placed in walk-in cooler to rapid cool. Warning

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. Per operator, all items on the buffet were taken from temperature between one and two hours ago and will be finished within the next two hours. PIC informed to keep time mark on all items on buffet line. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled with food debris at hibachi line. Employee cleaned cutting board. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning

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. Observed no proof of training for Sebeio H., Zhan X., Adolfo R., Jorge A., Emma S.,Mercedes M. Warning

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

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on prep table at habachi station. Employee removed and stored appropriately. Corrected On-Site Warning

Basic - Stored food not covered. Observed food stored uncovered in cold holding units throughout establishment. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table in kitchen. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine reading 0 ppm after 3 attempts. Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Dish machine reading 0ppm after multiple attempts. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, pans of cut melon (54F - Cold Holding). Per employee in line approximately 3 hrs. Employee removed and placed back to walk in to rechill. Per manager will add to time as public health control. Corrective Action Taken Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Cut melons on buffet at 64-66F. Per manager, on line less than 1 hr. Recommended using time as public health control. Form provided. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well by hibachi station, grilled chicken (89-93F - Hot Holding). Per employee cooked just over 2 hrs. Employee placed back to griddle to reheat for proper ho5 holding and increased temperature of well. Corrective Action Taken Warning - From follow-up inspection 2023-07-21: Observed at callback inspection same. Chicken in steam well at hibachi station (88-145F - Hot Holding). Per employee prepared approximately 1 hr. Observed pan overfilled and upper portions unable to maintain temperature. Upper portions removed and reheated. Admin Complaint Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food handler training expired in 2021. No signatures for employees hired recently. Bulletin provided. Corrective Action Taken Warning - From follow-up inspection 2023-07-21: Observed at callback inspection no signatures available for new staff hired. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unknown liquids in bottles at hibachi grill. Repeat Violation Warning - From follow-up inspection 2023-07-21: Observed at callback same. All bottle except water labeled. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine reading 0 ppm after 3 attempts. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in back kitchen changed gloves between tasks without washing hands first. Reviewed proper washing procedures with manager to relay to employee. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with unwashed produce. In vegetable walk in, open case of eggs above bags of onions. Employee inverted to properly seperate. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In hibachi station cooler, container raw shell eggs on top shelf above containers of cut vegetables and raw shrimp. Employee moved eggs to bottom of cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw chicken above containers of raw salmon, raw beef, and raw shrimp. Employee began to rearrange. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, pans of cut melon (54F - Cold Holding). Per employee in line approximately 3 hrs. Employee removed and placed back to walk in to rechill. Per manager will add to time as public health control. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well by hibachi station, grilled chicken (89-93F - Hot Holding). Per employee cooked just over 2 hrs. Employee placed back to griddle to reheat for proper ho5 holding and increased temperature of well. Corrective Action Taken Warning

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. Bulletin provided to be posted. Corrective Action Taken Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Food handler training expired in 2021. No signatures for employees hired recently. Bulletin provided. Corrective Action Taken Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates expired 2021. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in container of standing water by hibachi grill. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open beverages in reach in cooler by end of cook l8be. Manager discarded. Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Unknown liquids in bottles at hibachi grill. Repeat Violation Warning