Bb.q Chicken

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food preparation

Basic – Employee eating while preparing food. Discussed with employees not to eat on the cooks line.

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed with management the importance of washing hands and changing gloves.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale cut cabbage 71 f sitting on counter over 4 hours. nnAmbient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 f

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature 60 f no temperatures taken food held over 4 hours Reach in cooler under stove top.Stop sale : Cook sausage 55 f 1 lbs 52 f cook beef 53f 2 lbs cook chicken 60 f 2lbs cook kimchi 2lbs 55 fnnRaw chicken between 45f – 53 f in reach in cooler unit. Employee moved to freezer

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.

Intermediate – Handwash sink used for purposes other than handwashing. Pan with water stored in hand washing sink. Washing dishes in the hand washing sink.

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees on duty

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for operator.