C R CHICKS

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bagging ready to eat cookies on a sheet, without gloves. Employee washed hands and put gloves on. Corrected On-Site

Basic - In-use spatula stored in cracks between pieces of equipment in prep area. Cook removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (122F - Hot Holding); in hot box at cook line; as per operator food out of temperature for approximately one hour; food moved to the stove to be reheated to 165 F. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation- put hat on 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- handle in flour; Operator stored properly Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) Operator fixed chlorine solution to 100 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks, returned to kitchen put gloves on without washing hands and proceeded to remove cookies from the trays; Educated employee; employee washed hands and changed gloves; Corrected On-Site

High Priority - Food prepared in mop sink Cook drained water after boiling the potatoes in mop sink ; strainer touched rim of the mop sink Educated cook on proper ways to prep food; potatoes food removed from strainer immediately Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine sanitizer set up at three compartment sink and sanitizer bucket ; employee not testing sanitizer

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/ Manager showed up for closing the inspection. Educated operator Corrected On-Site

Basic - Food stored on floor- plastic tubs of lettuce stored on the floor at cook line; Operator stored properly 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. Handle touching flour by three compartment sink Operator removed and stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine solution to 100 ppm. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Grated cheese/frontline/corrective action taken/operator discarded soufflé cup. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Chicken pot pies/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Grated cheese/cookline/corrective action taken/operator discarded soufflé cup. Corrective Action Taken

Basic - Stored food not covered.cooked chicken/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor.prep area/kitchen/corrective action taken/operator stored sanitizer bucket properly. Corrective Action Taken Repeat Violation