CHICKEN SALAD CHICK
12792 FOREST HILL BLVD., WELLINGTON 33414
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 9/15/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. broccoli salad (46F - Cooling)at 1:50 to 46 F at 2:15 since 12:00 at make table by expo window; at this rate food will not reach 41 F or below within 4 hours; food placed on TPHC **Corrective Action Taken** Warning - From follow-up inspection 2023-09-15: Cooked pasta salad at 5:31pm ( 57°F cooling) since 11:30am Product did not cool to 41°F within 6 hours. See stop sale. Inside walk-in cooler and cook line Admin Complaint
Food safety inspection conducted on 9/15/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/14/2023
High Priority
3
Intermediate
3
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live fly around steam table holding soups; Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salads (55F - Cold Holding); chicken salads (55F - Cold Holding); chicken salads (55F - Cold Holding); all different flavors; in make table by expo line; as per operator foods not prepared or portioned today; foods out of temperature for approximately 3 hours; ( cooler electronically monitored- ambient temperatures at 57 F at 2:00 pm / 48 at 11:00 am and 38 F at 9:30 ) foods moved on TPHC ; to be discarded at 3 pm; **Corrective Action Taken** Repeat Violation Admin Complaint
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. broccoli salad (46F - Cooling)at 1:50 to 46 F at 2:15 since 12:00 at make table by expo window; at this rate food will not reach 41° F or below within 4 hours; food placed on TPHC **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink by make table at main cooking line ; operator unable to provide Warning
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises- customer with dog at front counter Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink by prep area in the back of the kitchen not working/unable to dispense paper towels. Warning
Food safety inspection conducted on 9/14/2023 revealed 6 total violations (3 high priority, 3 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station and on three compartment sink drain board. Manager put in sanitizer solution. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar storage container not labeled. Manager labeled Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dole brand Pineapple tidbits 6 lb 12 oz can severely dented.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sassy Scotty chicken salad 48, ( in display case ) dill icious Diva chicken salad 46 in upright cooler at front counter As per manager less than 2 hours. Manager moved both to walk in cooler to cool quickly. **Corrective Action Taken**
- 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 . No time marked on shredded cheese. Manager marked the time. Corrected On-Site
- 11-27-4: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. Emailed one.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta salad 76.4 at 11:51 second temperature 75.3 at 12:14 pm based on this rate of cooling it will not reach 70 within 2 hours ( cooling tightly covered) employee moved salad to shallow pan without lid. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom . Employee stocked. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For leaf lettuce and shredded cheese. Emailed one .manager filled the form. Corrected On-Site
Food safety inspection conducted on 7/13/2023 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).