C R CHICKS VILLAGE LLC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected Triple Sink to (Chlorine 100ppm) Corrected On-Site

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. Employee used phone, put gloves on then touched clean spatula to distribute cookies; no handwash Employee handled money, then grabbed clean spatula to serve to customer; no handwash Employee washed their hands Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their arms to roll up their sleeves, put gloves on, then touched clean utensils; no handwash Employee washed their hands Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rehydrated Oatmeal dated 1/9/26

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. on prep table: cooked pasta (63F - Cold Holding) As per operator stored on prep table since an hour ago Not prepped or portioned today Operator placed in cooler to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove: sauce with cooked vegetable(123F - Hot Holding) as per operator stored on stove for 2 hours Flame was off on stove hot box: rotisserie chicken (130F - Hot Holding); as per operator stored since 1:30pm Operator placed products to reheat to 165+ Corrective Action Taken

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across stove: sliced tomatoes (50F at 3:25pm / 49F at 4:23 - Cooling) since an hour ago; Product over stacked At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in walk in to quick chill Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee Used handwash sink to fill up pitcher with water Operator had employee dump water and use two compartment sink to fill pitched with water Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. No labels on bottle with bleach, and bottles with degreaser Operator labeled bottles Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine Advised operator to clean

Basic - Covered waste receptacle not provided in women's bathroom. No covered trashcan for women's bathroom

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles and canned drinks stored over sauces for the restaurant Operator stored properly Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed melon stored over cut lettuce and unwashed tomatoes on top of speed rack stored over cooked chicken Operator stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket to (Chlorine 100ppm); Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container with flour not labeled Operator labeled container Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee(s) drank from unenclosed beverage container(s) and then handled clean equipment, utensils and food while preparing for customers without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler(s); cut lettuce (70F - Ambient Cooling 11:15/70F 11:45); cut tomatoes (60F - Ambient Cooling 11:15/60F 11:45). Operator stated items cut 30 minutes prior, held overfilled in pans on make top at this rate will not reach 41F within 4 hours, moved overfilled portions to reach in cooler to facilitate faster cooling. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance (glass cleaner) not labeled. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee standing in front of make table at front counter removed lid from beverage container with hand took drink from container and replaced lid. Operator discussed with employee who discarded beverage. Corrected On-Site

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. Employee handled soiled dishes while washing and rinsing and then handled clean/sanitized dishes while placing to dry without washing hands. Employee handled garbage can and soiled dishes while removing from cook line and then returned to cook line and handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employees who then washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cut lettuce (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in make top less than 1 hour, moved to reach in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled bottle. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot holding cabinet; cooked chicken (125F - Hot Holding). Operator stated being held 2 hours, moved to be reheated to 165F. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. At walk-in cooler; buss tub of potatoes stored on floor. Operator removed from floor. Corrected On-Site