Church’s Chicken #464

Basic – Dead roaches on premises

Three dead roaches on floor in the dry storage area – manager removed roaches and cleaned and sanitized area Corrected On-Site

Basic – Employee experiencing persistent coughing,nwhile working with food, clean equipment or utensils, and/or unwrapped single-service items.

Basic – Manager wearing string bracelet while preparing food.- reviewed with manager

Basic – Stored food ( containers of raw chicken ) not covered in walk in cooler

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Reviewed proper hand washing with employee who then washed hands properly Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.n-mashed potatoes at 123 F – manager voluntarily discarded mashed potatoes Corrected On-Site

Intermediate – Manager or person in charge lacking proof of food manager certification. Manager Cheyanne does not have proof of manager certification hired a year previously

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.

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.

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels.Manager opened the dispenser to access paper towels- Reviewed with Manager proper hand washing and stocking of hand wash sinks at all times Corrective Action Taken

Portable fire extinguisher gauge in red zone. For reporting purposes only by office