Cowboy Chicken

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cellphone charging on prep table

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee on cook line bracelets

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic pans back prep area

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

Side of soda machine in front

Basic – Old labels stuck to food containers after cleaning

Plastic containers in storage

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Employee coffee creamers in reach in cooler In front area

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

nDishwasher (Chlorine 00ppm) operator changed chlorine now reading at 100ppm Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee on cook line nEmployee put raw chicken on grill then removed dirty gloves then put on clean gloves no hand washing nOperator coached employee about washing hands Corrective Action Taken Warning

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

Employee touch glasses with gloves did not take off gloves/ hand wash Warning

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

8 small flying insects in mop sink area Warning

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Employee went to put new glove on no hand wash and dirty glove on left hand nOperator coached employee to always wash hands before putting new gloves on Warning

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

nbutter (78F – Cold Holding) less then 4 hours nAdvised operator about time as a public health control plan Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Can opener holder dirty

Intermediate – Handwash sink used for purposes other than handwashing

As dump sink front area hand sink

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