SLIM CHICKENS

Basic - Slow draining water in handwash sink near drive-thru window.

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 operator with form. Corrected On-Site

Intermediate - Self-service salad bar/buffet not provided with proper dispensing utensils. No dispensing tool given for self serve sliced lemons at drink fountain.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign in men's restroom.

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 dish machine chlorine 10ppm. Per manager establishment does all sanitation in three compartment sink: quaternary 200ppm. Manager corrected dish machine to chlorine 50ppm during inspection. 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 mac and cheese 120F, 125F in steam table near front line area at 2:15. Per manager held since approximately 1:15. Manager began reheating mac and cheese during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles and ice chutes soiled at soda machines in dining area and drive through area. Observed accumulation of mold-like substance inside ice machine near storage area. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken tenders 45F, 46F at 1:30. Per manager held since approximately 10:30 and cooler doors have been frequently opened recently during lunch rush. New temperature at 2:00: 43F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of lime-like substance in ice chutes at drive through and dining room soda machines. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed food service license displayed expired 06-01-23.

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 dishmachine Chlorine 10ppm. Manager corrected to Chlorine 50ppm during inspection. Corrected On-Site Repeat Violation

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/ Observed acting food manager Abdul Mussington ServSafe certification expired 02-07-24.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance in nozzles at soda machine in drive through area. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Manager cleaned dish machine exterior during inspection. Corrected On-Site

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 three compartment sink Quaternary 0ppm. Manager corrected solution to Quaternary 300 ppm. 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. Observed Mac n cheese 115F at 2:30. Per manager held since 2:15. New temperature at 3:30: 135F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance in and around ice chute on soda machine at lobby area.

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed in lobby. Per manager current license not printed.

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 dish machine dispense chlorine sanitizer at 10ppm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over onions and mushrooms in reach in cooler on the far end of fry vats. Observed manager rearrange products in proper order. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed cut lemons in drink station bar area uncovered. Observed manager replace container with attached lid. 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 grill chicken strips cooked at 10:45am hot held at 132-121F at 11:15am.

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.