CHOW'S COUNTRY BUFFET

High Priority - Live, small flying insects found Observed total of 8 live flying insects in following areas of establishment: 1 live flying insect on stainer bowl in kitchen 1 live flying insect on cutting board in kitchen 1 live flying insect on white rice scoop in kitchen 3 live flying insects on prep board in kitchen 1 live flying insect on cook line 1 live flying insect on front wall of buffet area. Following day call back as per District Office Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over cooked shrimp in double door reach in cooler on cook line. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in double door reach in cooler on cook line. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese, raw salmon, cooked shrimp (44-51F - Cold Holding), all stored at sushi bar front line glass reach in cooler. Unit sliding door was left a bit open. Employee closed door Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on top of reach in cooler on cook line. Employee removed Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink in kitchen. Cleaning sponge stored in hand wash sink near buffet area

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple accumulation of dead flying insects on sticky glue traps all over kitchen and prep area

Basic - Buildup of food debris/soil residue on equipment door handles. Under handle of reach in coolers soiled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles and vents in kitchen and prep area with dust build up Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of shelf with food on cook line. Employee removed

Basic - Equipment and utensils not properly air-dried - wet nesting up wet nesting at wait station area

Basic - Food stored on floor. Frozen case of food stored on floor in walk in cooler. Food storage buckets with food inside stored on floor in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and make table reach in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Exterior of fryer with grease build up

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior reach in cooler on cook line soiled Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line with standing water

Basic - Stored food not covered. Multiple foods in walk in cooler uncovered

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee on smoke break outside and come back in to start washing dishes and then rinse and sanitize without washing hands Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed ware washing employee handling soiled dishes and then handling clean equipment without washing hands Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed server at wait station washing hands under 20 seconds and without soap Warning

High Priority - Employee washed hands with no soap. Observed server at wait station washing hands under 20 seconds and without soap Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed ware washing employee using high temperature dish machine and final water temperature at sanitizing at 148F first run and 150F second run. Observed ware washing employee at three compartment sink wash and rinse but sanitizer solution at 0ppm. Employee stated out of solution. Manager having him to set up with chlorine Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over Mac and cheese in glass reach in cooler. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed multiple servers handling soiled dishes and utensils and then preparing drinks and food without washing hands Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy (123F - Hot Holding); cooked pork ribs (113F - Hot Holding), both items stored in steam hot box, place there 1 hr ago. Added items to TPHC paperwork Corrected On-Site Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at bib on cook line spigot next to double oven on cook line on the wall Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution at wait station too strong over 200ppm. Manager having employee to remake solution Corrective Action Taken Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server at wait station washing hands under 20 seconds and without soap Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in hand wash sink in prep area. Employee removed. Employee using hand wash sink to wash personal food bowl container

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on multiple prep table next to food

Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with watch on wrist Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Crack tiles on cook line Repeat Violation

Basic - Food stored on floor. Jug of oil stored on floor. Employee removed Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board at multiple stations in prep area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with black build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink on cook front line

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp and Krab meat thawing in containers of standing water at 57F in prep area. Employee place under running water Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Corrective Action Taken Warning - From follow-up inspection 2024-03-05: Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. Warning - From follow-up inspection 2024-03-05: Still the same Operator switch dish machine from high temp to chlorine and unable to get machine to sanitize during inspection. Operator ran dish machine at least 7 times and still at 0ppm. Operator setting up 3 compartment sink to sanitize. Employee was doing dishes at dish machine during inspection. Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on cook line handling cooked fried chicken from fryer after coming out with bare hands with no additional preparation needed. Reviewed with person in charge for employee to use gloves or tongs. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observer employee using high temperature dish machine to sanitize dishes coming out and ran multiple times and unable to reach 160F. Temperature reading multiple times were Dishwasher (Temperature 158); Dishwasher (Temperature 159); Dishwasher (Temperature 159.6). Employee setting up three compartment sink with chlorine. Observed other employee at three compartment sink washing equipment and sanitizing with 0ppm chlorine. Employee added bleach to water and not at 200ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep raw chicken stored over cooked Mac and cheese in glass upright reach in cooler on cook line across from fryers. Moved by manager. Raw prep pork stored over corn in double door upright reach in cooler on front line next to buffet grill area. Moved by manager. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at ware washing area with water hose stored inside. Moved by manager. Corrected On-Site

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. Operator has several food handler employees hired over 60 days with no proof of any training. Person in charge showed me he ordered books and just arrived and will complete in future Warning

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. Operator has several food handler employees hired over 60 days with no proof of any training or Employee Health Reporting Agreement form during the inspection. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has hot and cold buffet with time marked but no written plan. Completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drink cups stored in kitchen on prep table, next to clean equipments and next to food. Moved by manager. 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 hat stored next to clean equipments. Moved by manager. Corrected On-Site

Basic - Food stored on floor. Case of fry oil on floor on cook line and back kitchen area. Moved by manager. Corrected On-Site

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease dumpster not on pad and stored directly on ground

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensil stored at buffer area in standing water at 72F ambient temperature. Person in charge discarded water Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table in back kitchen during employee preparation. Moved by manager. Corrected On-Site

Basic - Open dumpster lid. In back parking lot area

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting and preparing cut unwashed broccoli and placing in pans for later service from produce box without washing in back kitchen area

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ At licensing, operator unable to be in compliance and has call back set for next day to review areas to correct. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 77 fresh rodent droppings in following areas of establishment: 20 under front buffet cold bar area under cabinet and condenser 2 inside drain area at cold bar buffet 25 under buffet hot bar area under cabinet and condenser 25 under buffet dessert bar area under cabinet and condenser 5 on floor on cook line behind equipments Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer under high temperature dish water water spigot with red valve knob Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator has no device

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator will offer under cooked steak but no consumer advisory. Provided consumer advisory sign and operator posted Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple control devices in kitchen area for rats and sticky tape on floor area with accumulation of dead red ants near dish machine area Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator has 248 seating on file but currently actually has 306 seating. Provided seating change form and operator completing during inspection Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In multiple reach in coolers

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator has only 1 boiler and expired Jurisdiction #097645 expired 6-21-19