The Chicken Coop Improves its Sanitary Rating

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 03B-03-1Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken

Critical - Violation: 05-06-1Food thermometer not accurate within +/- 2 degrees Fahrenheit.must start at zero

Violation: 13-03-1Observed employee with no hair restraint.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets.

Critical - Violation: 22-19-1Observed interior of microwave soiled.

Critical - Violation: 22-23-1Observed encrusted, soiled material on slicer.

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits.outside of reach in freezer

Violation: 25-01-1Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees.

Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions.fr0nt sink

Critical - Violation: 32-17-1Handwashing cleanser lacking at handwashing lavatory.front sink

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation.gaps on back door

Violation: 37-01-1Ceiling tile missing.

Violation: 37-14-1Observed ceiling in disrepair.by dishwashing area

Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.

Violation: 42-11-1Observed unnecessary items on the premise.

Critical - Violation: 45-36-2Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Violation: 46-05-2Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.backdoor

Critical - Violation: 46-09-2Exit signs not properly illuminated. For reporting purposes only.

Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed dented/rusted cans.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken,pork

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.must start at zero

Critical - Observed potentially hazardous food thawed at room temperature.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed employee with no hair restraint.

Observed a nonfood-grade basting brush used in food.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.outside of reach in freezer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped

Unwrapped single-service utensils not presented so that only the handles are touched.spoons

Observed single-service items stored on floor.to go containers

Observed leaking pipe from AC UNIT IN dishwashing area

Critical - Vacuum breaker mising at hose bibb.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.fr0nt sink

Critical - Handwashing cleanser lacking at handwashing lavatory.front sink

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps on back door

Observed grease accumulated under cooking equipment.

Ceiling tile missing.

Observed ceiling in disrepair.by dishwashing area

Lights missing the proper shield, sleeve coatings or covers.

Observed unnecessary items on the premise.

Critical - Hood suppression system tag out-of-date. For reporting purposes only.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.backdoor

Critical - Exit signs not properly illuminated. For reporting purposes only.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No thermometer provided to measure temperature of food product.

Critical - Observed potentially hazardous food thawed at room temperature.chiken

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed raw animal food stored over ready-to-eat food.raw chiken over dressings

Critical - Observed uncovered food in holding unit/dry storage area.

Observed ice scoop with handle in contact with ice.

Observed a nonfood-grade basting brush used in food.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted, soiled material on slicer.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.straws must be wrapped

Observed single-service articles stored without protection from contamination.plastic knifes dirty with some powder

Critical - Cold water not provided/shut off at employee handwash sink.front sink

Critical - Hot water not provided/shut off at employee hand wash sink.front sink

Critical - Handwash sink not accessible for employee use at all times.not working

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Observed dumpster overflowing garbage.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor

Floors not maintained smooth and durable.grout missing in someareas

Ceiling tile missing.

Lights missing the proper shield, sleeve coatings or covers.

Wet mop not hung to dry.

Critical - License expired within 30 days after expiration date.

Critical - Hotel and Restaurant license not properly displayed.current

Carbon dioxide/helium tanks not adequately secured.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro