C R CHICKS

High Priority - Toxic substance/chemical improperly stored. Observed Multi purpose cleaner over clean pans at dish rack. Operator stored properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage over prep counter in back prep area. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cut raw chicken with double gloves. He then took one pair of gloves off and proceeded to check temperature of cooked chicken, he then proceeded to dish area touching clean dishes. Reviewed wearing only one pair of gloves, washing hands after handling raw chicken and putting one fresh pair of gloves on. Employee took gloves off washed his hands and put a fresh pair of gloves on. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink. Repeat Violation

High Priority - Raw shell eggs stored over pineapple and grapes in walk in cooler. Employee removed the eggs. Corrected On-Site

Basic - Chicken stored on floor in walk in cooler. Employee placed on shelf. Corrected On-Site

Basic - Employee eating in a food preparation area across walk in cooler. Employee went into dining room to eat. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 50ppm. Corrected On-Site

Intermediate - Handwash sink at prep station in the back used for purposes other than handwashing- to fill up pitcher with water; Educated employee Corrective Action Taken

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at prep station in the back of the kitchen Operator provided Corrected On-Site

Basic - Cutting boards has cut marks and is no longer cleanable- at 2 reach in coolers at cook line

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (123F - Hot Holding); in steam table at front line; mashed potatoes (129F - Hot Holding) in the hot box at cook line; as per operator food out of temperature for less than 30 minutes; food placed back on the stove to reheat to 165 F Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-01-24: Mashed potatoes 123 F -147 F Hot Holding Operator stirred food; educated about TPHC ; operator placed food on the stove to reheat to 165° F Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair- gaskets torn and not easy cleanable at sandwich table at cook line has Warning - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at sandwich table at cook line Warning - From follow-up inspection 2023-01-24: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over melons/wic#1/corrective action taken/operator stored raw eggs on bottom shelf. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Kitchen/pots/pans/corrective action taken/operator stored utensils properly. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.storage area/corrective action taken =operator secured tanks. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination.to go containers/storage area/corrective action taken/operator stored single serving items properly. Corrective Action Taken

Basic - Stored food not covered.bread dough/walk in cooler#2/corrective action taken/operator covered food. Corrective Action Taken