CHICKEN KITCHEN

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (112F - Hot Holding); white rice (104F - Hot Holding) in steam table for less than 4 hours as per operator, operator reheat at 165°F. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle with no label, located underneath of preparation table at the front line next to the grilled.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (118F - Hot Holding) cooked chicken (122F - Hot Holding) for less than 4 hours as per operator, operator reheated at 165°F or above. 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 cell phone on preparation table. Employee removed it. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Located at the front line, near to the cash register

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes (118F - Hot Holding); mashed potatoes (122F - Hot Holding); in steam table at the front line, for less than 4 hours as per operator, operator reheated at. 165°F. Corrected On-Site Repeat Violation

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

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potatoes (122F - Hot Holding) in hot holding drawers for less than 4 hours as per operator operator increased equipment temperature. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the front line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (110F - Hot Holding); sweet plantain (103F - Hot Holding); for less than 4 hours as per operator, on steam table located at the from line. Operator increased equipment temperature. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray with degreaser with not labeled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filter soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch, bracelet while cooking/ cutting chicken.

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink with quaternary sanitation solutions of 0 ppm. Operator add chlorine sanitazer solution. Recheck 100 ppm. 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. Emailed the form to operator, operator print and make employees signed. 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 cell phone on top of cutting board. Operator removed it. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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.

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.

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

Intermediate - - From initial inspection : 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/ Employee name Julia Ricano. Warning - From follow-up inspection 2021-11-16: During the time of the callback inspection did not observe food manager certification for Julia Ricano. Admin Complaint