CHUCK E CHEESES 690

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink cup on prep table next to food equipment in kithchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled inside reach in cooler in kitchen

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee drink from water bottle while wearing food prep gloves, then proceed to handle blocks of cheese with no hand wash and no glove change.

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 - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in white reach in cooler at front kitchen area.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink by back door, splitter attached.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in Charge: Elizabeth McKenzie expired 1/29/24

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips for chlorine sanitizing dish machine.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Peroxide cleaner spray bottle not labeled. Advised operator to label all chemicals.

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. Dish machine sanitizing at 0/ppm /chlorine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Single-service articles improperly stored. Pizza boxes on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrective Action Taken

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.

Basic - Food stored on floor. Semolina bag/pizza prep area/corrective action taken/operator stored foods properly. Corrected On-Site

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. Dishmachine sanitizing at 0/ppm/chlorine. Corrective action taken/operator fixed broken hose/dishmachine sanitizing at 100/ppm chlorine Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. Fruits/vegetables/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom pizza reach in cooler, Chicken 46/45f meatball 45f, removed to walk in cooler, foods not prepped today. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in restrooms.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs 46/49f in buffet line over 4 hours. Stop-sale issued.