CHOONG MAN CHICKEN AND COMPANY

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank under soda machine not secured. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. 1) Spray bottle of marinade opposite cook line not labeled. 2) Squeeze bottle oil on prep table not labeled. Employee added labels. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. Next to the ice machine, the A/C condensation drain line drains into the hand sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the cook line chicken station hand sink. The paper towels were refilled during the inspection Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. The thermometer was recalibrated to be accurate within plus or minus 2 degrees F. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At the front counter next to the beverage station. 1 CO2 tank not secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the cook line reach in cooler, portions of Grouper fully thawed in the packaging. The portions were removed from the packaging. Corrected On-Site

Basic - Food stored on floor. In the dry storage room, the chicken powder cases were stored on the floor.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on prep table by toaster oven at cook line. Employee removed container. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer portioned frozen chicken gizzards not date marked. Warning - From follow-up inspection 2024-10-03: Observed at callback inspection same. Container of gizzards not date marked. Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing behind triple sink and damaged around wall at mop sink, by end of cook line, and under cook line hand sink. Warning - From follow-up inspection 2024-10-03: Observed at callback same. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights in dry storage area not shielded. Warning - From follow-up inspection 2024-10-03: Observed at callback inspection same. Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Drink cup stored inside hand washing sink at front counter. Operator removed Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Grista reach in cooler door handles soiled. Operator cleaned during inspection. Corrected On-Site

Basic - In-use utensil stored in sanitizer solution between uses next to rice warmer in kitchen. Operator discarded sanitizer solution and moved utensils to be washed, rinsed and sanitized. Corrective Action Taken

Intermediate - No soap provided at handwash sink in cook line. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance(sanitizer )not labeled at front counter. Operator labeled sanitizer Corrected On-Site

Basic - Clean plates not stored inverted or in a protected manner. Operator inverted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable in prep station.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil container not labeled in cook line. Operator labeled oil. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box ; fried chicken (130F - Hot Holding) less than 2 hours ago. Equipment temperature shows 134F, operator increased temperature to facilitate proper hot holding. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - Bowl or other container with no handle used to dispense cheese powder in Grista reach in cooler in kitchen. Operator removed Corrected On-Site

Basic - Insect control device installed over food preparation area next to breading station. Operator removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid during inspection. License current and active at the end of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Table blocking hand sink in ware washing area in kitchen. Operator removed Corrected On-Site

Basic - Ceiling tile not properly installed above 3 compartment sink in kitchen.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing bracelet around wrist in cook line. Operator removed Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting on shelf in ware washing area in kitchen. Operator placed to air dry Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris. Shelf under robot coupe equipment in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in cook line. Operator moved to sanitizer solution. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly in kitchen, no food contact. Instructed Operator to remove fly and sanitize area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw chicken, remove soiled gloves, put on new gloves without washing hands. Operator educated employee on property hand washing procedures when handling raw foods.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed employee wearing wrist watch while preparing food in kitchen. Employee removed watch from wrist. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Observed sanitizer buckets stored on floor throughout food preparation area in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall soiled with sauce in kitchen.