CHICKEN TIME

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched wet towels and wiped prep table then continued to prepare empanadas without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top portion of reach in make table: chicken 68F. Cheese 70F. All other Time/Tempurature Control for Safety items prepared within the last 2 hours. Make table was plugged into an outlet that was not working, manager plugged into different receptacle and cooler turned on. All food moved to different unit. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. On bottom of three door reach in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two towels on prep table in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser on shelf over mop sink. Labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks at front counter. Manager chained. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Grocery bag with green peppers on top of plantains. Moved during those inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in three door cooler: pan of raw pork on shelf over pan of pork fat. Moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: pork 52F, chicken 52F. Items were moved to different cooler: reach in make table has an ambient temperature of 54F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table: beans 119-124F. Employee began reheating. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink and black substance on deflector plate of table top ice machine.

Intermediate - No soap provided at handwash sink. Sink in kitchen. Soap added. Corrected On-Site

Basic - Ceiling and floor not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Floor near triple sink has bare concrete. Ceiling tiles are acoustic tiles and are porous.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table has an ambient temperature of 54F. All Time/Tempurature Control for Safety food removed from unit. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and wallets on top of case containing bread crumbs.

Basic - Food storage container/container lid cracked or broken. In use lid cracked on top of beans in reach in cooler. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula between sandwich press and table.

Basic - No copy of latest inspection report available.

Basic - Plumbing system in disrepair. Pipe under triple sink leaking and faucet leaking.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel. Repeat Violation

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Near back door in reach in cooler storage room.

High Priority - Container of medicine improperly stored. Antibiotics stored over iced tea in cook line reach-in cooler. Manager moved antibiotics to area where employee personal items are stored. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee moved gas container and proceeded to handle clean utensils on cook line without washing hands. Inspector stopped employee and had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in kitchen reach-in cooler: chicken (48F - Cold Holding). Manager stated chicken was placed in cooler one hour prior to temperature being taken. Manager stated employee getting ready to prep chicken, chicken will then be stored in reach-in freezer.

High Priority - Toxic substance/chemical improperly stored. Gas container stored on floor in front of reach-in freezers in back storage area. Manager removed gas can during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen reach-in cooler.

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. One employee is missing employee training.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank on floor next to soda boxes at end of cook line. Manager secured tank to shelf boxes are stored on. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line steam table. Manager removed drink during inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Containers stored over three compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to kitchen reach-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles on dining room soda machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line prep table. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher stored in cabinet across from kitchen entrance from dining room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made three days prior with no date mark. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of measuring cup in bin of rice in kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in wringing device with mop head down near back door.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2023

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table: raw eggs stored on shelf over margarine.

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. Missing for one employee. Provided DBPR form.Repeat Violation Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made three days prior with no date mark. Date added. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks in back room. Two tanks at front counter.

Basic - Dead roaches on premises. One dead roach on floor in back room.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food in chick fa let bag on shelf over beef.

Basic - Hole in or other damage to wall. Wall damaged under triple sink.

Basic - No copy of latest inspection report available. Inspection provided from 7/29/22.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior oven doors soiled with build up. Around doors of reach in make table soiled with substance.

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.

Intermediate - Spray bottle containing toxic substance not labeled. At the sink area, spray bottle not labeled, manager labeled degreaser. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At the front area, Microwave soiled, employee cleaned during inspection, also freezer solid. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner., at the cook line, raw beef thawed in standing Hot holding: 87F water, employee moved to sink under Cold running water. Corrected On-Site

High Priority - Container of medicine improperly stored. Reach-in cooler at the front area, medicine stored above tea containers, manager moved. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler T the cook line, pork 49F and 48F, yellow reach-in cooler 48F all items cooked 0728/2022 pm.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler T the cook line, pork 49F and 48F, yellow reach-in cooler 48F all items cooked 0728/2022 pm.