CHEF R 71 CORP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); ham (48F - Cold Holding) in stand up reach-in cooler. The manager is placing the raw chicken and ham on ice. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler ambient temperature 51F.

Basic - Ice scoop handle in contact with ice.

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. Printed Out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Owner. The owner posted form during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by pot and cups. The owner removed pot and cups from handwashing sink. Corrected On-Site

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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-203 for Owner. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by dishes and soap. The owner removed items from handwashing sink. 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 ground beef in reach-in cooler not date marked.

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 - 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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204. for Owner. The owner posted form during inspection. Corrected On-Site

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. Printed out Employee Reporting Form HR 5030-203 for Owner. The owner filled out form during inspection. Corrected On-Site