Basic - Covered Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC near front door, ambient 50°F, chopped tomato 53°F, sliced tomato 55°F, cut lettuce 54°F. Manager has a call in for service. Mgr. placed food in tubs of ice, and will monitor temperatures. **Warning**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Safe staff books onsite, no certificate for employee working in kitchen. Presented DBPR Food Manager training certificate for employee. Explained Safe Staff training and certificate of completion must be used for all employees. **Warning**
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