Church’s Chicken #10385

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

Black mold like substance on interior of ice machine

Basic – Buildup of food debris/soil residue on equipment door handles

Soil residue on biscuit cooler handle where honey butter is stored, oven handle is soiled with food debris

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

Food debris on ceiling in kitchen area, vents soiled with dust in kitchen and ware washing area

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Ambient temperature in walk-in cooler 50F at time of inspection.

Basic – Cove molding at floor/wall juncture broken/missing

Cove molding is broken at wall on triple sink

Basic – Current Hotel and Restaurant license not displayed

Old license displayed on wall near front counter

Basic – Dead roaches on premises

Approximately 40 dead roaches on rolling cart next to fryer, 15 dead roaches behind fryer, 1 dead roach on wall in dry storage area, 3 dead roaches on dry storage shelf, 2 dead roaches in box with single service lids, 1 roach dead on back wall of establishment, 4 dead roaches on chemical shelf, 1 dead roach on top of water heater. Warning

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

Employee beverage stored on top of oven, employee discarded beverage Corrected On-Site

Basic – Equipment in poor repair

Torn gasket on walk in cooler and walk in freezer doors, two non working reach in coolers in kitchen area

Basic – Floor soiled/has accumulation of debris

Grease build up on floor under fryers, soil debris under shelves in entire establishment. Black build up on floor in dining area

Basic – Floor tiles missing and/or in disrepair

Several broken and missing floor tiles in kitchen area under equipment/ next to fryers. Floor in disrepair at entrance to walk in cooler

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knife stored between triple sink and wall

Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation

Insulation showing on walk in cooler door on the inside of unit

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Light cover missing in dry storage area, light cover missing in walk in freezer

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

All shelves are soiled with grease and debris, grease build up on hood suppression filters, exterior of garbage can in kitchen area is soiled.

Basic – Open dumpster lid.

Basic – Reach-in cooler shelves with rust that has pitted the surface

Rust on shelves in biscuit cooler

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface

Rust on walk in cooler shelves

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Three flying insects in kitchen area

High Priority – Presence of insects, rodents, or other pests

Crawling insects near garbage can and back door

High Priority – Roach activity present as evidenced by live roaches found

3 live roaches on rolling cart, 7 live roaches behind fryer, 1 live roach on oil shelf near to fryer, 2 live roaches in ware washing area, 3 live roaches on paper towel holder in dish area. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nchicken (46F – Cold Holding); coleslaw (50F – Cold Holding); chicken-front row (50F – Cold Holding); chicken-back row (48F – Cold Holding); macaroni and cheese (47F – Cold Holding); rice (50F – Cold Holding); coleslaw (58F – Cold Holding) food items are stored in the walk in cooler from previous day.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nchicken (46F – Cold Holding); coleslaw (50F – Cold Holding); chicken-front row (50F – Cold Holding); chicken-back row (48F – Cold Holding); macaroni and cheese (47F – Cold Holding); rice (50F – Cold Holding); coleslaw (58F – Cold Holding) food items are stored in the walk in cooler from previous day. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nmacaroni and cheese (125-131F – Hot Holding); rice (100F – Hot Holding); mashed potatoes (96F – Hot Holding); gravy (95F – Hot Holding) food items are held in hot holding unit. Hot holding unit is turned off at time of inspection, employee turned on hot holding unit. Employee put food items in oven to reheat Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Two chemical spray bottles stored on cart near single service lids

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Vacuum breaker missing at mop sink after splitter before black hose

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

No written procedures provided, emailed manager vomiting and diarrhea clean up procedures during inspection

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

No proof of employee trading provided at inspection, manager can't find reports 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

No employee reporting form provided at inspection