CHICKEN KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter steam table teriyaki chicken (117F - Hot Holding); mashed potatoes (116F - Hot Holding); black beans (128F - Hot Holding). As per operator for less than 1 hour. Operator increased heat to begin reheating. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand sink used to store soiled dishes. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle at front counter prep table next to portioned sauces. Operator removed. 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 handles in contact with dry rice at storage area. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter cold display tomato vinegrette (51F - Cold Holding); as per operator less than 2 hours. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display hot table, black beans (128F - Hot Holding), as per operator less than 2 hours. Operator increased heat. Observed at rear kitchen hot box , corn (120F - Hot Holding); teriyaki chicken (120F). As per operator for less than 4 hours, operator increased heat.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand sink used as dump sink with food remnants inside.

Basic - Equipment in poor repair. Observed at front counter reach in cooler gasket broken.

Basic - Floor soiled/has accumulation of debris. Observed at front line floors and under grill, grease build up.

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 at dry storage area in a container of rice. Operator stored correctly. Observed at walk in cooler in a container of minced onions. Corrective Action Taken Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at grill line with heavy grease build up.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed next to walk in cooler. Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 500+ppm); operator diluted solution to 300ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler pico de gallo (58F - Cold Holding). As per operator was used left out for about 45 minutes.

Intermediate - Handwash sink not accessible for employee use at all times. Observed at front counter hand sink block with sanitizer bucket stored in sink. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of salt at prep table. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at equipment storage rack. Operator positioned dishes to dry properly. Corrective Action Taken

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 in a container of rice at rear kitchen prep table.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of pico de gallo in walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at front counter Sanitizer Bucket (Quaternary 500+ppm). Operator added water to dilute Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at floor in front counter area between grills and cabinets. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at front counter, knife stored inside sink. Manager removed knife. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at floor in front counter area between grills and cabinets. Repeat Violation

Basic - Food stored on floor. Observed in back storage area, plastic containers of chicken base stored on floor. Employee removed and placed onto shelf. 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 in kitchen storage area, the handle of scoop in container of rice touching the rice. Employee removed and stored handle upright. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at grill area hood filters soiled with grease build up. Observed at reach in cooler across from front counter, gaskets broken.

Basic - Old labels stuck to food containers after cleaning. Observed at three compartment sink area, old date labels on clean containers.

Basic - Working containers of food removed from original container not identified by common name. Observed at front counter, bottles of oil and vinegar not labeled.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At the time of the inspection observed 4 employees present.

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the front service counter . Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for the food containers stored on the storage shelf by the 3 compartment sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at the cookline between hot cabinet and grill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot cabinet gaskets soiled with food debris. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed for the single serve food containers stored on the dry storage shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit hot cabinet ; sweet potatoes ,as per operator about 40 mins ago,operator removed and reheated to 170F for continued hot holding. (120F - Hot Holding) Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Observed at the front counter. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the front counter/ pack line. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Floor soiled/has accumulation of debris. Observed between grill hot cabinet,by the cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation grease.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed by the mop sink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside the front counter reach in cooler.

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