CHOW TIME GRILL AND BUFFET

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp 46F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp 46F - Cold Holding). Per operator items were not prepared or portioned today . Items were 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. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp (46F - Cold Holding). Per operator items were not prepared or portioned today . Items were 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. 1. Right flip top at cook line- dehydrated rice noodles (49F - Cold Holding) 2. Hoshizaki cooler at cook line - raw shrimp (46F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale .

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.

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. Observed time being used on all buffet items without proper time stamp. Per operator items were made less than 2 hours ago . Operator time stamped items during the inspection. **Corrected On-Site**

High Priority

Container of medicine improperly stored.

High Priority - Container of medicine improperly stored. Observed operator prescribed tablets stored over bucket of chips on trolley at cook line. Operator stored away from food during the inspection. **Corrected On-Site**

High Priority

Nonfood-grade containers used for food storage - direct contact with food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed operator storing cooked chicken and shrimp in plastic bags in recycled boxes used for raw chicken wings. Advised operator to remove the meats and store in food grade containers. Operator stored in food grade containers and discarded the boxes during the inspection. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. Right flip top at cook line , raw pooled eggs stored over ready to eat cut celery sticks. Operator reorganized storing raw pooled eggs to the lower shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Right flip top at cook line , raw pooled eggs stored over ready to eat cut celery sticks. Operator reorganized storing raw pooled eggs to the lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

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

Bowl or other container with no handle used to dispense food. Walk in freezer , bowl with no handle used to dispense spicy mayo and vinegar. Operator discarded during the inspection.

Basic - Bowl or other container with no handle used to dispense food. Walk in freezer , bowl with no handle used to dispense spicy mayo and vinegar. Operator discarded during the inspection. **Corrected On-Site**

Basic

Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for raw sushi and steak served per customer request. Emailed consumer advisory to manager . Manager printed and posted during third inspection. **Corrected On-Site**

Intermediate

Ice buildup in walk-in freezer .

Basic - Ice buildup in walk-in freezer . **Repeat Violation**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi station , utensils in standing water at 83F. Operator placed on grill to increase temperature.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi station , utensils in standing water at 83F. Operator placed on grill to increase temperature. **Corrective Action Taken**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi station soiled with grease.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at hibachi station soiled with grease.

Basic

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at sushi station reading over 200 ppm . Operator remade to 100 ppm chlorine during the inspection.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth at sushi station reading over 200 ppm . Operator remade to 100 ppm chlorine during the inspection. **Corrected On-Site**

Basic

No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of cook line. Operator replenished during the inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of cook line. Operator replenished during the inspection. **Corrected On-Site**

Intermediate