CHICKEN SALAD CHICK

Name: CHICKEN SALAD CHICK
Address: 1760 DUNLAWTON AVE UNIT 3 & 4, PORT ORANGE, FL, 32127, US
Rating: 3

1760 DUNLAWTON AVE UNIT 3 & 4, PORT ORANGE 32127

★★★☆☆ (3.0/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10823639

Inspection #: Visit ID: 10752659

50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, lettuce leafs Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grapes in dairy sauce (46-57F - Cold Holding); pasta salad (49F - Cold Holding), chicken salads 44-48F (cold holding) egg salad 44-45F, turkey 44-45F inside prep cooler in back, manager stated flipped 3 hours prior. Moved affected product Warning
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. shredded cheese (75F - Cold Holding); cut lettuce leafs (72F - Cold Holding) Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -obstructed by large cutting board temporarily blocking access Corrected On-Site

Inspection #: Visit ID: 8727681

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatches worn while handling/preparing food.
36-73-4:Basic - Floor soiled/has accumulation of debris. -under can rack/behind equipment
53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -shaina

Inspection #: Visit ID: 8454237

05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -ambient air thermometers in back of lower portion of both reach-in coolers, operator relocated Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave oven has an accumulation of grease and food debris Repeat Violation
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep sink next to walk-in cooler has an accumulation of black, mold-like substance -wall above triple sink has an accumulation of black, mold-like substance Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris. -white cutting boards on tops of reach-in coolers are stained Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash at side kitchen entrance, operator installed new paper towels Corrected On-Site
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Kendall and Drake

Inspection #: Visit ID: 8349502

14-11-5:Basic - Equipment in poor repair. -"sandwich line reach-in cooler #1" not maintaining proper temperature
36-22-4:Basic - Floor area(s) covered with standing water. -rear prep area
14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -light ice buildup in reach-in freezer
51-13-4:Basic - No Heimlich maneuver/choking sign posted. -Provided Choking First Aid Procedures poster and operator posted Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave has an accumulation of food debris -walk-in cooler door soiled
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above triple sink has an accumulation of black, mold-like substance
03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -cut romaine lettuce, per operator less than 15 minutes, operator marked time Corrected On-Site Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of microwave has an accumulation of food debris -cutting board stained on reach-in cooler