Hook Fish and Chicken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water spigot on right side wall next to back door **Warning** - From follow-up inspection 2024-08-19: Still needs **Admin Complaint**

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under cook line prep table - From follow-up inspection 2024-08-19: Still the same **Time Extended**

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard - From follow-up inspection 2024-08-19: Still needs **Time Extended**

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint **Repeat Violation** - From follow-up inspection 2024-08-19: Still needs **Time Extended**

Basic - - From initial inspection : Basic - Equipment in poor repair. Front line reach in cooler gasket torn - From follow-up inspection 2024-08-19: Still the same **Time Extended**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front line glass reach in cooler interior soiled - From follow-up inspection 2024-08-19: **Time Extended**

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2024.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken (57-61F - Hot Holding); cooked wings 47-51F - Hot Holding), both items stored in bus pans on cook line, place there at 1030am as per employee after cooking. Employee stated they time marked items but no proof of time mark and no paperwork. Provided and completed Time/Temperature Control for Safety (Potentially Hazardous) Foods during inspection **Corrected On-Site** **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at water spigot on right side wall next to back door **Warning**

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 and Lodging Association (SafeStaff) 866-372-7233. Operator has only 2 total food handler employees with training certificates that has been re-used by writing over previous information that was expired and no current proof of any employee training **Repeat Violation** **Admin Complaint**

Basic - Hole in or other damage to wall. Hole in bottom wall area next to back door

Basic - Ice scoop handle in contact with ice. In front line ice bin soda station

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored in flour bin container touching food

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line reach in cooler gasket soiled. Hood filters with grease build up Exterior fryer soiled with grease build up **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front line glass reach in cooler interior soiled

Basic - Cardboard used to line food-contact shelves. On cook line prep table

Basic - Cardboard used to line nonfood-contact shelves. Under cook line prep table

Basic - Ceiling tile missing. In dining room area next to restroom **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarette stored next to clean to go catering pans on shelf on cook line. Employee removed **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint **Repeat Violation**

Basic - Equipment in poor repair. Front line reach in cooler gasket torn

Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There are 4 food handler employees present with no certified manager **Warning** - From follow-up inspection 2023-09-27: Still the same **Time Extended** - From follow-up inspection 2023-11-14: Still the same at callback **Time Extended**

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There are 4 food handler employees present with no certified manager **Warning** - From follow-up inspection 2023-09-27: Still the same **Time Extended**

Intermediate - - From initial inspection : 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 and Lodging Association (SafeStaff) 866-372-7233. Proof of employee training not provided by person in charge **Warning** - From follow-up inspection 2023-09-27: Still the same **Time Extended**

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge did not provided proof of manager certificate **Warning** - From follow-up inspection 2023-09-27: Still the same **Time Extended**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken cardboard boxes are being reused to stored cooked chicken on cook line. Employee discarded chicken.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect on cook line near the three compartment sink. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of marinated raw chicken stored over container of raw shrimp in walk in cooler. Person in charge properly stored food. **Repeat Violation**

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge did not provided proof of manager certificate **Warning**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employee stated they don't have chlorine test strips

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ There are 4 food handler employees present with no certified manager **Warning**

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 and Lodging Association (SafeStaff) 866-372-7233. Proof of employee training not provided by person in charge **Warning**

Basic - Ceiling tile missing. A few ceiling tiles are missing on cook line Floor tiles missing in prep area near exit door **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled throughout kitchen

Basic - Employee with no hair restraint while engaging in food preparation. Employees with no hair restraint while preparing food on cook line **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exterior door has a gap at the threshold. Daylight showing

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Working containers of food removed from original container not identified by common name. Large container of flour not labeled on cook line near fryers. Employee labeled container **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 flies in back kitchen area. **Warning** - From follow-up inspection 2023-08-24: At callback no change. Observed 7 flying insects in the following areas: 3 at front counter, 2 in warewashing area, 1 near walk-in cooler across from ice machine, 1 in kitchen. **Admin Complaint** - From follow-up inspection 2023-08-25: Observed 3 flies in storage area. Operator tried to remove them. **Admin Complaint** **Corrective Action Taken**

Supervisor/Person in Charge Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Food Obtained from Approved Sources

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Non-Food Contact Surfaces Clean

Equipment Adequate to Maintain Product Temperature

Equipment, Food and Non-Food Contact Surfaces Approved

Lighting Adequate; Required Shields in Place

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 10 bus tubs of cooked chicken wings cooked previous evening at 58-65F **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handling raw chicken removed gloves, put on fresh gloves and handled raw shrimp without washing hands. **Warning**

High Priority - Food placed in soiled container/equipment. Cooked fried chicken stored in unlined cardboard boxes that previously contained raw chicken. Individually portioned Salad dressing containers stored in cardboard boxes that previously had raw chicken in. **Warning**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 flies in back kitchen area. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen seafood in open container stored over bags of onion rings in chest freezer near ice machine. **Warning**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in container of eggs in the walk-in cooler. **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food products in the walk in cooler and reach in cooler on cookline. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food in walk in cooler out of temperature. 21 cases of raw chicken (53-60F - Cold Holding); 2 tubs. chicken ivers (55F - Cold Holding); case of chicken (53-54F - Cold Holding); case chicken livers (54F - Cold Holding); 1 bus tub raw marinated chicken (56F - Cold Holding); case chicken gizzard (59F - Cold Holding); chicken gizzards (52-53F - Cold Holding); 7 portions chocolate cheesecake (55F - Cold Holding); 7 portions strawberry cheesecake (55F - Cold Holding); 1tub chicken thighs (57F - Cold Holding); 5 quarts heavy cream (55F - Cold Holding); 2. 25 gallons milk (57F - Cold Holding); 5 whole snapper (55F - Cold Holding); 1 tub white fish (52F - Cold Holding); 1tub of fish (57F - Cold Holding); 2 bus tubs of shrimp (55F - Cold Holding); 1 bus tub fish (54-55F - Cold Holding); 1 bus tubs tilapia (47F - Cold Holding); 1 bus tubs tilapia (53F - Cold Holding); 1 bus tub fish pieces (54F - Cold Holding); raw shell eggs (56F - Cold Holding); cream chees (56F - Cold Holding); All items in cookline reach in cooler at; raw chicken (43-44F - Cold Holdingj); raw fish (45F - Cold Holding); raw chicken (50F - Cold Holding); raw fish pieces (55F - Cold Holding); raw fish (45-46F - Cold Holding); gizzards (47F - Cold Holding); scallops (48F - Cold Holding); fish (47F - Cold Holding); shrimp (49F - Cold Holding) Eight cases of chicken wings recently removed from the walk in cooler at 60F. On cookline 1 tub cooked chicken (60F - Cold Holding); chicken wings (61F - Cold Holding); chicken tenders (71F - Cold Holding) In upright cooler by drive thru window, coleslaw at 48-49F **Repeat Violation** **Admin Complaint**

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 and Lodging Association (SafeStaff) 866-372-7233. Manager unable to find any training certificates for any of the current employee. **Warning**

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Manager unaware of the big 6 **Warning**

Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk in cooler at 53F. Ambient thermometer at 55F. Front counter reach in cooler at 42F. No other coolers other than 4 chest freezers that are completely full and a separate walk in freezer full of frozen food products. **Admin Complaint**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back at the top of ice bin by drive thru window with black mold like substance buildup. **Warning**

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls in food buckets and food containers in coolers. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled on the walk-in cooler, walk-in freezer and reach in coolers throughout kitchen. **Warning**

Basic - Ceiling tile missing. Some gaps in the ceiling tiles in back kitchen area. **Repeat Violation** **Warning**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled container on rack by walk in cooler. **Warning**

Basic - Current Hotel and Restaurant license not displayed. Unable to find copy of current license. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on prep table near fryers. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, T-shirt and bag stored over/with food products on storage area across from ice machine **Repeat Violation** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline preparing food. **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Floors soiled under equipment and tables throughout kitchen. **Warning**

Basic - Floor tiles missing and/or in disrepair. In back kitchen area by back door. **Warning**

Basic - Food stored on floor. Cases of raw chicken on kitchen floor. Employees moved to cooler. **Corrected On-Site** **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezers. **Warning**

Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle on cookline. **Repeat Violation**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, in microwave in back kitchen area. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler by drive thru-window, **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters. Soiled cooler gaskets throughout and on walk in cooler and freezer. Exterior of multiple food containers throughout cooler and kitchen. Soiled walk in cooler shelves. **Warning**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass doors reach in cooler on cookline. **Warning**

Basic - Stored food not covered. In multiple chest freezers in kitchen. **Repeat Violation** **Admin Complaint**

Basic - Time/temperature control for safety food thawed in an improper manner. Not under cold running water. Discussed with manager, who. Turned water on. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic - Unclean building components, attachments or fixtures. Walk in cooler fans soiled with dust. **Warning**

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop bucket, by triple sink. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table. **Warning**

Basic - Plumbing system in disrepair. Cold water faucet handle missing at mop sink **Warning**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Required Records Available; Shellstock Tags/Labels

Lighting Adequate; Required Shields in Place

Personal Cleanliness

Wiping Cloths Properly Used and Stored

Employee Health Policies Present

Food Received at Proper Temperature

Potentially Hazardous Food Held at Proper Temperature