CHICKEN EXIT WINGS & BOBA

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine at 10ppm. Operator corrected to 50ppm.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wings at 81°f at cookline. Cooked 1.5 hours ago. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Carbon dioxide tanks not adequately secured.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used to line food-contact shelves.

Basic - Duct tape used to repair nonfood-contact surface. -handles on reach in cooler door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ripped/worn tin foil used as shelf cover.

High Priority - Cooked chicken stored in waxed cardboard box that previously contained raw chicken.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee breaded raw chicken, then changed gloves without washing hands and handled cooked chicken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dishware being washed, rinsed, and placed to air dry without sanitizing

High Priority - Raw animal food stored over or with unwashed produce. - raw eggs over unwashed produce, walk in cooler Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - raw shell eggs sitting out at room temperature, 87F; less than 2 hours. Corrective action taken: returned to cold holding Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken, 81F, chicken 78F, held off temperature control less than 1 hour

High Priority - Toxic substance/chemical improperly stored. - cologne bottle stored with dry foods, shelf under table at cook line

Intermediate - Food-contact surface soiled with food debris or residue. - soda nozzles

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. Corrected On-Site

Intermediate - Nonfood-grade utensil provided for contact with food. - linen strainers for tea. - harbor freight/Pittsburgh funnel

Basic - Accumulation of dead insects. - 2 on sauce bucket in back area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - employee restroom

Basic - Bowl or other container with no handle provided to dispense food. - uncooked rice, sugar, salt

Basic - Cleaned and sanitized equipment or utensils not properly stored. - chicken strip slicer and bread toaster stored in employee restroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - bottled 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. - employee purse stored on rack where BBQ is stored

Basic - Employee with no hair restraint while engaging in food preparation. - cook

Basic - Food stored on floor. - boxed oil jugs in kitchen - boxed foods in walk in cooler - bottled water

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over ready to eat foods in reach in cooler. -raw chicken stored over sauce containers in walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink used to store empty containers. -buckets stacked in front of handwash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Employee beverage container on top of reach in cooler at cookline. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee food stored in walk in cooler.

Basic - Food stored on floor. -bags of carrots and onions on walk in cooler floor. -case of beef on walk in cooler floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Working containers of food removed from original container not identified by common name. -containers of msg and salt not labeled. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Corrected On-Site

Basic - Outer openings not protected with self-closing doors.