CHICK BRO CAFE BISTRO

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -operator used gloved hands to remove cellphone from expo shelf and proceeded to engage in food preparation without changing gloves or washing hands. Operator washed hands and changed gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked black beans (122F - Reheating) Cooked yesterday and put out to reheat in steam table today at 10 AM. Retemped at 130F at 11:45AM. I advised operators that they had 15 minutes left to get it to 165F, and should move it to the stove. Operator moved to stove and retemped at 168F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler on cook line is stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -container of food stored to thaw in hand wash sink by 3 compartment sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink by 3 compartment sink. Operator put soap out. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -at hand washing sink sinks by 3 compartment sink Operator fixed them so that paper towels could come out. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle used for sanitize solution of bleach and water not labeled. Operator labeled. Corrected On-Site

Basic - Chlorine sanitizing solution not at proper minimum strength. Spray Sanitizer (Chlorine 0ppm) Operator set up sanitize bucket and tested at 100 PPM. I advised her not to use the spray bottle solution until she has cleaned it out of any prior chemicals and remade with 50PPM chlorine in water. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table near 3 compartment sink Operator removed cell phone. ** -cell phone on expo shelf over prep cooler on cook line. Operator removed Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator put in sanitize bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is stained with food buildup between cracks. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching cooked rice in cooker on prep table on cooks line. Employee removed spoon from cooked rice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago is soiled with food debris.

Basic - Reach-in cooler near three-compartment sink shelves with rust that has pitted the surface.

Basic - Reach-in cooler on cooks line shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in container on drainboard of three-compartment sink not thawing under running cold water or refrigeration. Operator placed chicken under running cold water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris. Warning - From follow-up inspection 2025-05-21: Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained with food debris. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-06: No proof of employee training. Admin Complaint

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line. Warning - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on cook line in water at 71F. Employee removed water. Corrected On-Site Warning - From follow-up inspection 2025-02-06: 110F Utensils in standing water. Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris. Warning - From follow-up inspection 2025-02-06: Time Extended