C R CHICKS WELLINGTON LLC FKA CHICKS WELLINGTON INC

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wipe hands on apron then put gloves on and handled clean tray with bread; no hand wash. Advised operator that employee should wash hands.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Silvano Jose expired 10/14/2025

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Triple Sink (Chlorine 0ppm) Operator corrected to Triple Sink (Chlorine 100ppm). Corrected On-Site

Basic - Utensils in poor condition. Observed couple of spatulas broken hanging with clean utensils on rack on prep area. Operator discarded Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sections of the walk in cooler ceiling soiled.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloves then opened walk in cooler touching door with said gloves; no glove change, no hand wash. Advised operator that employee should wash hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touched clean cutting board and served food handling clean utensil; no hand wash. Advised operator that employee should wash hands.

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. At the Make table at front counter: diced cantaloupe (48F - Cold Holding) As per manager, stored in table overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the Make table at front counter: diced cantaloupe (48F - Cold Holding) As per manager, stored in table overnight. Not prepped or portioned today. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table:mashed cooked potatoes (132F - Hot Holding) As per operator cooked about 20 mins prior. Operator placed to reheat to 165F. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler unit: cut tomatoes (53F at 11:25am; 52F at 11:55am- Cooling) As per operator, cooling since 9:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.