CHICKEN WALK

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna taco on the menu. As per the chef the tuna is seared. The chef put an asterisk next to the item on the menus. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No soap provided at handwash sink. Observed at the bar.The chef brought soap. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The chef removed it. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some ice buckets not inverted. The chef inverted them. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed by the soda dispenser.q

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed a mold like substance next to and behind the hand washing sink.

Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with flour. The chef labeled it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils in standing water at 100 °F. Operator reheated at 135°F or above. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink solied, located next to three compartment sink.

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

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle with not label it, at the bar station.

Basic - Food stored on floor. Observed oil container on kitchen floor, operator properly stored it. Corrected On-Site

Basic - Hole in or other damage to wall. Under the hand sink near to dishwasher machine.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on top of the prep table

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Ice buildup in reach-in cooler(cook line).

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

Basic - Carbon dioxide/helium tanks not adequately secured.

Intermediate - Handwash sink not accessible for employee use at all times. Observed two glass cooler stored in front of the kitchen hand washing sink.

Basic - Food stored on floor. Observed bottles of water stored on the floor next to the three compartment sink l

Basic - Hole in or other damage to wall. Observed Behind three compartment sink wall in disrepair.

High Priority - Toxic substance/chemical improperly stored. Observed quaternary sanitation solutions on top of preparation table, operator properly stored it. Corrected On-Site

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. Employees name Cristina, Jonathan.

Basic - Ceiling tile missing. Above soda machine on the main kitchen.

Basic - Employee with no hair restraint while engaging in food preparation.

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

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wet wiping towel inside quaternary sanitation solution at 0 ppm. Operator properly set up the sanitizer bucket with quaternary sanitation solutions at 200 ppm. Corrected On-Site