VIOLETTE KITCHEN LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler: Chicken (45F - Cold Holding); potato salad (46F - Cold Holding). Items moved to freezer. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm. Corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container in sink. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Counter top fryers. Notified Lisa Nadeau, Deltona Fire Inspector. 386-878-8656.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 88°F. Advised to put in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken chicken (120°F - Hot Holding). Advised to reheat to 165f for 15 seconds within two hours.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can and cooler. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine strips needed.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Multiple items. Corrected On-Site