CHANTICLEER EATERY

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, substance. Above make table in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan vent cover in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust on walls throughout kitchen, dust on shelf adjacent to kitchen entrance from bar and dust on fan guards in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen blocked by pastry speed rack. Operator removed rack during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents above make tables with accumulation of dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on table beside Bain Marie.

Basic - Floor area(s) covered with standing water. Observed standing water on floor under make table.

Basic - Food stored on floor. Observed Frozen Corn, spinach, chicken stored on floor in walk-in freezer.

Basic - Ice buildup in reach-in cooler. Observed ice buildup in reach-in cooler located adjacent to salad make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezer gasket with accumulation of black mold-like substance.

Basic - Accumulation of black substance in the interior of the ice machine/bin, on guard inside bin.

Basic - Accumulation of debris on exterior of warewashing machine, buildup of debris on top of dish machine.

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.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water. Operator turned water on to proper thaw method during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by back door, blocked by bread speed rack. Operator moved speed rack during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container, flour. Operator removed scoop during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Make bar cooler- minced garlic 39F, black bean and corn salsa 40F, spicy pork 39F ( all date marked and held over 7 days ). Walk in cooler- Blue cheese 40Fm cilantro rice 40Fm Cajun gravy 41F, Demi glaze 40F, pork juice 39F ( all date marked and held over 7 days ).

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Make bar cooler- minced garlic 39F, black bean and corn salsa 40F, spicy pork 39F ( all date marked and held over 7 days ). Blue cheese 40Fm cilantro rice 40Fm Cajun gravy 41F, Demi glaze 40F, pork juice 39F ( all date marked and held over 7 days ).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepped and placed in Walk in cooler less than 1 hour steak 43F, pico 44F, grouper 42F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In wait station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf next to stored food bins.

Basic - No handwashing sign provided at a hand sink used by food employees. In bathroom near bar.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, ware washing, walk in cooler.