CHUNKAY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At freezer portioned containers of raw shrimp over ice to be served in drinks to the public. Operator moved raw shrimp below ice. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area; Cooked chick peas (120F - Cooling 1:03pm/104F - Cooling 1:40pm). Operator stated cooling for one hour, at this rate will not reach 70F within 2 hours, moved to reach in freezer to facilitate faster cooling. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink (Quaternary 0ppm), operator corrected to 200 ppm 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. 1 employees training expired on 1/6/2024

Intermediate - Spray bottle containing toxic substance not labeled. At back of premise spray bottle containing bleach not labeled. Operator corrected by labeling the bottle as containing bleach Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple door stainless upright reach in; butter (45°F - Cold Holding). Operator stated being held 1 hour or less, moved to double glass door reach in. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At flip top cooler; standing water in bottom.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Triple door stainless ; raw shell eggs (60°F - Ambient). Operator stated being held less than 4 hours. Moved to cook line flip top cooler. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet w/ splitter and hose attached, no vacuum breaker.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed produce in reach in cooler at prep area. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry chicken (50 - Cold Holding)in reach in cooler at prep area. As per operator food not prepared or portioned today. Food cooked on Monday. Food left outside in between orders. Food moved to reach in freezer to quick chill. Corrected On-Site Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Flour container no label- operator labeled container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (49°F - Cold Holding); curry chickpeas (46°F - Cold Holding); in reach in cooler behind the bar. As per operator food not portioned or prepared today. Food left outside for 30 minutes. Operator moved to reach in freezer to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. spinach (129°F - Hot Holding); goat (130°F - Hot Holding); at steam table at the bar. As per operator food out of temperature for less than four hours. Operator turn the heat dial up and placed food on the stove to reheat to 165° F. Corrective Action Taken