KINGS FRIES

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat flour tortillas in the reach in cooler, operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. A bottle of tynoel above handwashing sink, operator removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has cut lettuce, tomato and sliced cheese out on counter with time, but no written procedure. Sent copy to operator by email.

Intermediate - Water system sample report is expired, last report is 2/2/24.

Basic - Food stored on floor. Observed box of oil on the floor, operator picked up and put on shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers in either of the reach in coolers.

High Priority - - From initial inspection : High Priority - Hose at triple sink lower than flood rim of sink. Warning - From follow-up inspection 2024-12-19: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Please note: Licence renewal was 12/1/24. Visit Myfloridalicense.com to make your payment, if you have not already done so. Warning - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Donny Waters- expired 6/20/18 Warning - From follow-up inspection 2024-12-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed the hand sink in the bathroom has been removed, operator stated due to storm damage has not been able to replace yet. Warning - From follow-up inspection 2024-12-19: Time Extended

Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning - From follow-up inspection 2024-12-19: Time Extended

Basic - - From initial inspection : Basic - Reach in cooler in previous screen roofed area out back is now exposed due to storm damage, operator has ordered supplies to fix the back area, observed cooler has a lock on it. Corrective Action Taken Warning - From follow-up inspection 2024-12-19: Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed light fixtures in the kitchen are soiled with grease. Warning - From follow-up inspection 2024-12-19: Time Extended

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose added to 3 bay faucet eliminating air gap. Vacuum breaker needed.

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 cook touching buns with bare hands. No gloves. Operator addressed and employee added gloves. Corrected On-Site

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

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

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - No Heimlich maneuver/choking sign posted.Provided by inspector at inspection via email. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Air gap removed from hose added on to 3 bay sink.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator retrained.and washed in handsink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed loaf of bread stored in handsink at kitchen. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Food stored on floor. Observed plastic drink bottles stored on floor at front counter area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system in need of grease removal cleaning.

Basic - Plumbing system in disrepair. No hot water to handsink at restroom. No hot water to mopsink at back screen room.

Basic - Single-service articles improperly stored. Observed to go clam shells stored on the floor at front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding); diced tomatoes (74F - Cold Holding); sliced tomatoes (62F - Cold Holding); chees (48F - Cold Holding) Observed vegetables stored on counter at room temp. Tomatoes and lettuce and sliced cheese must be discarded by 200pm. gave operator paperwork for Time as a Public Health Control. Raw meat on cold hold unit found at 45F. Unit had been open and some foods just received. Unit temp was turned down. Unit cooked to 42F during inspection. Operator will recheck and move foods to another unit if cooling does not continue to 41F or below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked burgers at in water on stove top at 129F. Operator moved to center of grill and reheated to 165F within two hours. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed package of bread in Handsink. Manager removed and sanitized package.

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

Basic - Reach-in cooler interior/shelves have accumulation ice.

Basic - Screen in door torn/in poor repair.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water not labeled at pizza prep.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat coleslaw and ice at Reach in Cooler. Operator switched the food items. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes 70° F and cut lettuce 75°F at frontline table. Operator will use Time as a Public Health Control. Emailed operator the written procedure.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cut tomatoes and cut lettuce. Operator time marked the food item. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits 111°F at Grill. Operator reheated to a minimum of 165°F. Corrected On-Site

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut lettuce and tomatoes. Emailed operator the form.