HIP HOP SEAFOOD AND CHICKEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all foods in cook line reach in cooler between 46°f and 47°f (Fish 46°f, chicken 46°f, shrimp 47°f, fish 46°f, chicken wings 47°f). All foods pulled from walk in cooler 2.5 hours prior. Operator moved back to walk in cooler. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken wings at cook line at 118°f. Cooked 30 minutes prior. Advised operator to reheat to 165°f Warning

Basic - Carbon dioxide tanks not adequately secured. Warning

Basic - Equipment in poor repair. -tape used to repair interior edge of ice machine. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -dessert display cooler at front counter. Warning

High Priority - 3 Live, small flying insects in kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish at 44°f in reach in cooler. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Warning

Basic - Ceiling tile missing. -numerous ceiling tiles missing in kitchen. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - Working containers of food removed from original container not identified by common name. -containers with flour, breading and sugar not labeled. Warning