Hernando Chicken King, 2420 N Florida Ave, Hernando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of grease on nonfood-contact surface. Around fryers at cook line.
- Basic - Cove molding at floor/wall juncture broken/missing. Back kitchen area wall juncture.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone beside canned goods on dry storage shelves.
- Basic - Gaskets with slimy/mold-like build-up. Back kitchen area reach in cooler.
- Basic - Hole in wall. In employee restroom.
- Basic - Large amount of unused equipment/supplies present. Chairs and pots in back yard.
- Basic - Old labels stuck to food containers after cleaning. Back kitchen area above reach in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket refreshed to 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter held on tables at room temperature. Corrective action: moved to walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw egg cartons over sliced cheese. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Middle kitchen area hand wash sink.
|
10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Onions stored on floor in walk in cooler.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cart handle on cook line.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen used as doors not adequate to prevent pest entry.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Spray bottle containing a food product not labeled. Water spray bottle not labeled.
- Basic - Stored food not covered in walk-in cooler. Cooked chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer 10 ppm.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food in reach in cooler near cook line not maintaining foods at proper temperatures.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Home fries held below 135°F. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket near food items at wait station.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law. Breeding not properly labeled. **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
|
5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
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