Chicken Pantry Restaurant, 600 Moody Blvd E, Bunnell, FL - Restaurant inspection findings and violations

Business Info

Name: CHICKEN PANTRY RESTAURANT
Type: Permanent Food Service
Address: 600 Moody Blvd E, Bunnell, FL 32110
License #: 2800773
Total inspections: 7
Last inspection: 08/27/2014

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Inspection findings	Inspection Date	Type	Disposition
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in spice container Basic - Duct tape used to repair nonfood-contact surface. On lid of bulk food container by dry goods room Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink cup on prep table in kitchen Corrected On-Site Repeat Violation Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone /keys next to cleaned cups : Dishmachine line Repeat Violation Basic - Grease accumulated under cooking equipment. Repeat Violation Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop On top of dusty ice machine Basic - Interior of microwave soiled with encrusted food debris. Unit by steam table Repeat Violation Basic - Nonfood-contact equipment in poor repair. Standing water in reach in cooler by cookline Repeat Violation Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Numerous plates in kitchen on rack not protected / inverted Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted : kitchen Repeat Violation High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Turkey Gravy at 55°f in walk in cooler . ( Overnight temperatures. made 8/26/14) Admin Complaint Repeat Violation High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individual butt packets at frontline at 70°f : per Employee : butter put at frontline at 7am : moved to cooler . Corrected On-Site High Priority - Shell eggs in use or stored with cracks or broken shells. Corrective Action : Voluntarily Discarded one cracked shell egg with other eggs in container at prep line High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked Turkey Gravy at 55°f in walk in cooler . ( Overnight temperatures. made 8/26/14) Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Turkey Gravy at 55°f in walk in cooler . ( Overnight temperatures. made 8/26/14) Admin Complaint Repeat Violation Intermediate - Handwash sink used for purposes other than handwashing. Employee filling saucepan with water at handwash sink Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked lid of food container by dry goods room 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/hr/food-lodging/managercertification.html. Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. Repeat Violation	08/27/2014	Routine - Food	Administrative complaint recommended
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Numerous	1/24/2014	Routine - Food	Call Back - Complied
Basic - Bowl or other container with no handle used to dispense food. Plate as scoop in ready-to-eat foods : cheese Corrected On-Site Basic - Case/container/bag of food stored on floor in dry storage area. Box crackers Corrected On-Site Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to plates at prep One Corrected On-Site Basic - Employee personal items stored in or above a food preparation area. Jackets above potatoes in dry goods area Corrected On-Site Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline Employee with bracelet Basic - Employee with no hair restraint while engaging in food preparation. Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Numerous Basic - Food stored in dry storage area not covered. Beans , rice Basic - Grease accumulated under cooking equipment. Basic - Hood filter gaps Basic - Interior of microwave soiled with encrusted food debris. Cookline Basic - No copy of latest inspection report available. Basic - Nonfood-contact equipment in poor repair. Standing water in coolers Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork : still frozen Corrective Action : Moved to cooler Basic - Single-service articles not stored inverted or protected from contamination. FoilTrays , plates in dry goods not inverted Basic - Unnecessary items stored in frontline are : bicycle High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Numerous cooked foods : Chicken soup 52°f, chili 48°f, beef stew 50°f, gravy 48°f, green beans 50°f, ( overnight temperatures ) High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut Tomatoes 65°f in preptable High Priority - Dented/rusted cans present. See stop sale. One can High Priority - Employee failed to wash hands before putting on gloves to work with food. At cookline Corrected On-Site High Priority - Nonfood-grade containers used for food storage - direct contact with food. Mute containers in dry goods High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs at ambient 70°f, sausage at 95°f on counter High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy, grits, sauce, cabbage, butter, 120°-130°f in steamer . Corrective Action : All items brought to boil then hot held High Priority - Raw animal food stored over ready-to-eat food. Eggs over dairy Corrected On-Site High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Numerous items Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Deflector plate Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Intermediate - Ambient air thermometer covered in food debris : not viewable Intermediate - Encrusted, soiled material on slicer. Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Numerous cooked foods not at 41° ( overnight temperatures ) Intermediate - Handwash sink not accessible for employee use at all times. Bar handwash sink blocked by numerous equipment Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Numerous including Cookline units Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.	1/14/2014	Routine - Food	Warning Issued
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensils container Basic - No Heimlich maneuver/choking sign posted. Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen units Basic - Reach-in cooler gasket torn/in disrepair. Cookline	9/24/2013	Routine - Food	Call Back - Complied
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensils container Basic - Carbon dioxide/helium tanks not adequately secured. Near ice machine Repeat Violation Basic - Current Hotel and Restaurant license not displayed. Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open drink / drinking in kitchen Basic - Food stored in dry storage area not covered. Cakes / dry foods / sugar Basic - Grease accumulated under cooking equipment. Basic - No Heimlich maneuver/choking sign posted. Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen units Basic - Reach-in cooler gasket torn/in disrepair. Cookline Basic - Utensils in poor condition. Basting brush Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual packets of butter at frontline at 70°f corrective action : voluntarily discarded High Priority - Container of medicine improperly stored. Aspirin/ burn cream over foods Corrected On-Site High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Large pitcher of garlic in oil at 95°f Repeat Violation High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats over Ready to eat corn In Reach in cooler Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Numerous items in Walk in Cooler	7/24/2013	Routine - Food	Warning Issued
Basic - Bowl or other container with no handle used to dispense food. In numeous cooked foods Basic - Carbon dioxide/helium tanks not adequately secured. Numeous Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Numeous Basic - Employee with no hair restraint while engaging in food preparation. Numeous employees Basic - Food debris/dust/grease/soil residue on exterior of microwave. Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine Corrected On-Site Basic - In-use tongs stored on oven door handle between uses. Basic - Interior of microwave soiled with encrusted food debris. Cookline Basic - Leaking pipe at plumbing fixture. Under three compartment sink Basic - Stored food not covered in walk-in cooler. Basic - Wet wiping cloth not stored in sanitizing solution between uses. High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 75°, Corrective Action : Voluntarily Discarded Intermediate - Slicer blade guard soiled with old food debris. Intermediate - Spray bottle containing toxic substance not labeled.	6/10/2013	Routine - Food	Inspection Completed - No Further Action
Basic - Food stored on floor. In walk in freezer Corrected On-Site Basic - No Heimlich maneuver/choking sign posted.	1/17/2013	Food-Licensing Inspection	Inspection Completed - No Further Action

Questions about CHICKEN PANTRY RESTAURANT:

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Audrey Thorpe, Dec 18th, 2015

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