- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage room.
- Basic - Food stored on floor. In walk-in freezer.
- Basic - Hood filters missing from automatic fire suppression/exhaust system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Female employee restroom.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Commercial cheese sauce at 119° less than four hours in steam unit not turned high enough, water added, turned up to 144° and rising.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested less than 200 ppm. More tabs added.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Cook line. Dish area.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dry storage room.
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08/26/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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