Chefex Llc

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic – No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter Warning

Basic – Water leaking from pipe and/or faucet/handle. Water leaking from pipe under hand washing sink by triple sink Warning

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. Poster was provided to operator Corrective Action Taken Warning

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

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit. Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink: bathroom and kitchen 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

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. Form was provided to operator Corrective Action Taken Warning

Intermediate – No soap provided at handwash sink. No soap at the hand washing sink: at the restroom and kitchen by triple sink Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed Sous vide reduced oxygen packaged food cooked to required minimum internal temperature, as per chef cold down to 41°F in the same package, then portioned. ROP each portion and freeze them and held for more than 48/hrs. Warning