CHEF CREOLE INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at kitchen area changed gloves without washing hands. Employee proceeded to wash hands and place on gloves. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwashing sink next to three compartment sink.

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/ Observed more than four employees with no certified food manager present. Certified manager arrived during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at service window or food is prepared. Employee removed cell phone. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the bottom of screen door at kitchen exit.

Basic - Food stored on floor. Observed a plastic container of salt stored on the floor under prep table.

Basic - Ice scoop handle in contact with ice. Observed in ice machine ice scoop handle, touching ice manager removed scoop to be washed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at prep tabletop can opener holster soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Observe, uncooked, rice and plastic bins not labeled with proper name.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose was connected at the time of the inspection.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on the prep table in the kitchen.

Basic - Floor area(s) covered with standing water. Observed some standing water on the floor.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled across frying station. Employee labeled properly during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board with cut marks on top of 3 compartment sink. Manager discarded during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water next frying station.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled with food debris on top reach in cooler . Employee cleaned during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer in kitchen area with food debris. Operator had employee clean the slicer. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils sitting in water under 135°F. Operator heated up the water to correct temperature. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in sanitizing solution. Operator placed them inside sanitizer solution bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside flour bin near cook line used as a scoop. Operator discarded. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near ware wash area and cook line. Operator removed and discarded immediately. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves at the steam table. Operator discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed brown cutting board at prep station with. It marks and no longer cleanable. Operator discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water near cook line. Operator discarded water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave located near prep station with soiled interior. Operator wiped down immediately. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan covers soiled. Observed hood filter soiled. Operator wiped down immediately. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing water with no label. Operator labeled immediately. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor near ware wash are and cook line. Operator removed and discarded immediately. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed card board used to line food contact shelves near steam table. Operator removed immediately. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed accumulation of standing water near cook line. Operator moped immediately. Corrected On-Site

Basic - Walk-in freezer shelves with rust that has pitted the surface. Operator had employees remove product from walk in freezer, discarded old shelves, and installed a brand new rack with shelves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade next to cook line soiled.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves inside walk in cooler. Operator removed immediately. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board next to reach in cooler near steam table with cut marks and no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cook line with no hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers with rims containing water at dry rack area near mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed white cutting boards stained at kitchen prep coolers. Observed fan covers inside walk in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution near cook line. Operator removed immediately. Corrected On-Site

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. Observed pikliz (packaged bottle holding at room temperature of 94F) located on shelf behind front counter, more than 4 hours). As per Manager, pikliz is bottled and packaged at a Chef Creole located at 1392 NW 119th Miami FL 33167 as indicated on bottle and delivered to restaurant locations. No lab testing documentation provided indicating pH stability deeming food product shelf stable and product not kept refrigerated. Pikliz(aka Haitian coleslaw is a combination of pickled shredded cabbage, carrots, onions, shallots and habanero peppers. Product is time/temperature control for safety food item (TCS), should be cold held at temperatures +or- 41F and below.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz (packaged bottle holding at room temperature of 94F) located on shelf behind front counter, more than 4 hours). As per Manager, pikliz is bottled and packaged at a Chef Creole located at 1392 NW 119th Miami FL 33167 as indicated on bottle and delivered to restaurant locations. No lab testing documentation provided indicating pH stability deeming food product shelf stable and product not kept refrigerated. Pikliz(aka Haitian coleslaw is a combination of pickled shredded cabbage, carrots, onions, shallots and habanero peppers. Product is time/temperature control for safety food item (TCS), should be cold held at temperatures +or- 41F and below. Observed sweet plantains (53F - Cold Holding) located in reach in cooler drawers. Advised to submerge food containers in ice to maintain temperatures of +or- 41F and below.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (119F - Hot Holding); fried shrimp (125F - Hot Holding) located under hot holding unit at prep counter, less than 4 hours. Manager placed food items at cookline to be rapidly reheated to 135F and above. 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. Observe two food handler certificates expired in January 2023 and April 2023.

Basic - Cardboard used to line food-contact shelves. Observed cardboard at food prep table under bin of flour near cook line. Observed cardboard under containers of various food items. Operator removed and discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse and personal cellphone above food prep area. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with orange shirt with no hair restraint while assembling food containers. Employee put hair restraint. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers with rims containing water at dry rack area near mop sink.

Basic - Floor area(s) covered with standing water. Observed standing water near cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside reach in coolers near food prep table and cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed white cutting boards stained at kitchen prep coolers.

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. Observed some food handler training expired March 2023.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located at the back. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside sauce. Operator removed it. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee's purse stored on the preparation table. Employee removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (95 F - Hot Holding) As per operator it was cooked less than 1 hour ago. They placed chicken inside the reach in cooler.. Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked oxx tail cooked yesterday not date marked.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside gravy container. Operator removed it. 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 touching rice. Operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 73° F at the kitchen area. Operator removed the water. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bathroom at the back.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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/. Observed no certified food service manager at the time we started the inspection. Certified manager showed up 5 minutes after we arrived. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed a green grooved cutting board at the kitchen area.

Basic - Equipment in poor repair. Observed gasket at the reach in cooler with seafood torn.

Basic - Floor area(s) covered with standing water. Observed standing water in the kitchen area.

Basic - Floor soiled/has accumulation of debris. Observed inside Walk in Freezer.

Basic - Food stored on floor. Observed buckets with cut cabbage on the floor. Operator removed both buckets from the floor. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils from the water. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside employee restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at the reach in cooler with seafood at the kitchen area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in standing water inside three compartment sink. Operator put fish under running water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-17: Admin Complaint

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed throughout the kitchen over prep tables and steam table - From follow-up inspection 2021-11-17: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from condenser in the walk in cooler - From follow-up inspection 2021-11-17: Observed a container catching the water Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed barrels of sauces without label - From follow-up inspection 2021-11-17: Time Extended