CHICKEN SALAD CHICK

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Repeat Violation - From follow-up inspection 2025-10-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. - bottom shelf of prep counters Warning - From follow-up inspection 2025-10-07: Time Extended

Intermediate - Non-pitting surface rust on food-contact equipment. - bottom shelf of prep counter

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler gasket soiled at make line cooler left - old food debris accumulating below bread machine - bottom shelves of food prep counters

Basic - Standing water in bottom of reach-in-cooler. - make line right cooler

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

Basic - Old labels stuck to food containers after cleaning.

Basic - Drain cover(s) missing. At the 3 compartment sink

Basic - Floor soiled/has accumulation of debris. Floor behind the ice machine

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 and the time removed from temperature control cannot be determined. Cut lettuce not dated

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.. provided plan to operator, printed and posted Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pumpkin cheesecake, shredded cheese, cooked egg yolks not dated

Basic - Floor soiled/has accumulation of debris. Boxes and some food debris on the floors

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 and the time removed from temperature control cannot be determined. Cheddar cheese not labled

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.

Intermediate - - From initial inspection : 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. Manager unable to locate certificates Warning - From follow-up inspection 2022-03-28: No current certificates are available Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cakes not dated

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep hot water needs to be adjusted

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Drain cover(s) missing. Prep floor sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at the make cooler