HOT CHICKS - HOUSE OF CHICKEN

Violations (8)

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading over 200 ppm chlorine. Operator remade to 100 ppm chlorine.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink reading over 200 ppm chlorine. Operator remade to 100 ppm chlorine. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1 raw chicken wings (46F - Cold Holding); raw chicken breast (56F - Cold Holding). Per operator items were not prepared or portioned today. Chicken was left in cooler over night exceeding 6 hours . See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler #1 raw chicken wings (46F - Cold Holding); raw chicken breast (56F - Cold Holding). Per operator items were not prepared or portioned today. Chicken was left in cooler over night exceeding 6 hours . See stop sale.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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

  High Priority

• 29-49-6

  Standing water in bottom of reach-in-cooler. Reach in low boy cooler opposite cook line.

  Basic - Standing water in bottom of reach-in-cooler. Reach in low boy cooler opposite cook line.

  Basic

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer reading 10 ppm . Operator remade to 100 ppm chlorine.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer reading 10 ppm . Operator remade to 100 ppm chlorine. **Corrected On-Site**

  Basic

• 53B-13-5

  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.

  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.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. Blue cutting board in kitchen is heavily grooved and no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board in kitchen is heavily grooved and no longer cleanable.

  Basic

• 14-69-4

  Ice buildup in reach-in freezer. Reach in low boy freezer at cook line.

  Basic - Ice buildup in reach-in freezer. Reach in low boy freezer at cook line.

  Basic