HUEYS MAGOOS CHICKEN TENDERS

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Raw chicken ; (43-44F - Cold Holding) in grill drawer cool less than 4hrs per operator. Operator moved to walk in for temperature recovery Corrective Action Taken

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In women's bathroom. Operator needs to block of bathroom and make mens room gender neutral until repairs on hand sink are completed Warning

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink on cook line is leaking from faucet and very slow draining, making it inaccessible. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in handsink

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal cake over sauces in walk in cooler. Operator removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Whole Scoop inside pudding . Operator removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in on cook line is slow draining

Basic - Water leaking from pipe and/or faucet/handle. -Pipe leaking under hand sink on cook line And triple sink

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of drawer under grilled chicken has build up of water and food debris. - From follow-up inspection 2023-11-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -none available for current employees. - From follow-up inspection 2023-11-21: Operator has materials for class, will complete all food handler training asap. Time extend 30 days. Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -quat less than 150 ppm. Chemical container empty. Operator changed sanitizer container, recheck 150ppm. Corrected On-Site

Intermediate - Food manager certification expired. 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 on duty Christian expired. Other current CFM.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of drawer under grilled chicken has build up of water and food debris.

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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -none available for current employees.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided blank form and all present staff signed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house made ranch dressing made within last 7 days has date mark sticker that was not removed when washed. States product was made 8/23. Operator will correct with new label.