Hook Fish And Chicken

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

Interior back at the top of ice bin by drive thru window with black mold like substance buildup. Warning

Basic – Bowl or other container with no handle used to dispense food

Multiple bowls in food buckets and food containers in coolers. Warning

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

Soiled on the walk-in cooler, walk-in freezer and reach in coolers throughout kitchen. Warning

Basic – Ceiling tile missing

Some gaps in the ceiling tiles in back kitchen area. Repeat Violation Warning

Basic – Clean utensils or equipment stored in dirty drawer or rack

Clean utensils stored in soiled container on rack by walk in cooler. Warning

Basic – Current Hotel and Restaurant license not displayed

Unable to find copy of current license. Warning

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

Drink cup on prep table near fryers. Warning

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

Jacket, T-shirt and bag stored over/with food products on storage area across from ice machine Repeat Violation Warning

Basic – Employee with no hair restraint while engaging in food preparation

Cook on cookline preparing food. Warning

Basic – Floor not cleaned when the least amount of food is exposed

Floors soiled under equipment and tables throughout kitchen. Warning

Basic – Floor tiles missing and/or in disrepair

In back kitchen area by back door. Warning

Basic – Food stored on floor

Cases of raw chicken on kitchen floor. Employees moved to cooler. Corrected On-Site Warning

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

In chest freezers. Warning

Basic – In-use tongs stored on equipment door handle between uses

Tongs on cart handle on cookline. Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Microwave interior soiled, in microwave in back kitchen area. Warning

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

Cooler by drive thru-window, Warning

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

Soiled hood filters

Soiled cooler gaskets throughout and on walk in cooler and freezer

Exterior of multiple food containers throughout cooler and kitchen. nSoiled walk in cooler shelves. Warning

Basic – Plumbing system in disrepair

Cold water faucet handle missing at mop sink Warning

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Glass doors reach in cooler on cookline. Warning

Basic – Stored food not covered

In multiple chest freezers in kitchen. Repeat Violation Admin Complaint

Basic – Time/temperature control for safety food thawed in an improper manner

Not under cold running water. Discussed with manager, who. Turned water on. Corrective Action Taken Repeat Violation Warning

Basic – Unclean building components, attachments or fixtures

Walk in cooler fans soiled with dust. Warning

Basic – Wet mop not stored in a manner to allow the mop to dry

Mop sitting in mop bucket, by triple sink. Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses

Wet cloth on prep table. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

10 bus tubs of cooked chicken wings cooked previous evening at 58-65F Warning

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

Cook handling raw chicken removed gloves, put on fresh gloves and handled raw shrimp without washing hands. Warning

High Priority – Food placed in soiled container/equipment

Cooked fried chicken stored in unlined cardboard boxes that previously contained raw chicken. nIndividually portioned Salad dressing containers stored in cardboard boxes that previously had raw chicken in. Warning

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

Observed 10 flies in back kitchen area. Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw frozen seafood in open container stored over bags of onion rings in chest freezer near ice machine. Warning

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

One egg in container of eggs in the walk-in cooler. Warning

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

All food products in the walk in cooler and reach in cooler on cookline. Warning

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

All food in walk in cooler out of temperature

21 cases of raw chicken (53-60F – Cold Holding); 2 tubs. chicken ivers (55F – Cold Holding); case of chicken (53-54F – Cold Holding); case chicken livers (54F – Cold Holding); 1 bus tub raw marinated chicken (56F – Cold Holding); case chicken gizzard (59F – Cold Holding); chicken gizzards (52-53F – Cold Holding); 7 portions chocolate cheesecake (55F – Cold Holding); 7 portions strawberry cheesecake (55F – Cold Holding); 1tub chicken thighs (57F – Cold Holding); 5 quarts heavy cream (55F – Cold Holding); 2. 25 gallons milk (57F – Cold Holding); 5 whole snapper (55F – Cold Holding); 1 tub white fish (52F – Cold Holding); 1tub of fish (57F – Cold Holding); 2 bus tubs of shrimp (55F – Cold Holding); 1 bus tub fish (54-55F – Cold Holding); 1 bus tubs tilapia (47F – Cold Holding); 1 bus tubs tilapia (53F – Cold Holding); 1 bus tub fish pieces (54F – Cold Holding); raw shell eggs (56F – Cold Holding); cream chees (56F – Cold Holding);nnAll items in cookline reach in cooler at; raw chicken (43-44F – Cold Holdingj); raw fish (45F – Cold Holding); raw chicken (50F – Cold Holding); raw fish pieces (55F – Cold Holding); raw fish (45-46F – Cold Holding); gizzards (47F – Cold Holding); scallops (48F – Cold Holding); fish (47F – Cold Holding); shrimp (49F – Cold Holding)nnEight cases of chicken wings recently removed from the walk in cooler at 60F

On cookline 1 tub cooked chicken (60F – Cold Holding); chicken wings (61F – Cold Holding); chicken tenders (71F – Cold Holding)nnIn upright cooler by drive thru window, coleslaw at 48-49F Repeat Violation Admin Complaint

Intermediate – Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).nManager unaware of the big 6 Warning

Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures

Walk in cooler at 53F. Ambient thermometer at 55F

Front counter reach in cooler at 42F. No other coolers other than 4 chest freezers that are completely full and a separate walk in freezer full of frozen food products. Admin Complaint

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

Manager unable to find any training certificates for any of the current employee. Warning