Maryland Fried Chicken/Rice Bowl

The inspector came back, found the problems fixed and allowed the business to reopen.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 20lbs of cooked fried chicken in walk in cooler prepared on 8/9 temping at 53°F Approximately 40lbs of raw chicken prepared on 8/9 temping at 52°F. See stop sale. Operated discarded chicken.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Approximately 20lbs of cooked fried chicken in walk in cooler prepared on 8/9 temping at 53°F Approximately 40lbs of raw chicken prepared on 8/9 temping at 52°F. See stop sale.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Fried chicken being held without time mark on counter next to fryers temping at 76°F.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over unwashed cabbage in walk in cooler.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in both walk in coolers soiled with mold like substance.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Front hand wash sink has a whisk stored in it. Employee removed.
• Garbage and refuse
  • Basic: Unnecessary items/unused equipment on the premises. Unused make table in kitchen area, harboring pest.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. 26 rodent dripping found on ledge in prep area by walk in cooler. 45 rodent droppings on the floor under triple sink. 11 rodent droppings on top of hot water heater next to triple sink. 5 rodent droppings on shelf in dry storage, in rear of establishment. 7 rodent droppings on plug next to freezer next to drive thru window. 29 rodent droppings on floor behind fryers. 6 rodent droppings on floor behind soda bib station. 8 rodent t droppings on counter under soda machine.
  • High priority: Roach activity present as evidenced by live roaches found. 3 live roaches found in gaskets of unused make table in between wok station and triple sink. 1 live roaches found on floor under make table.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No training for any employees on duty.