- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Do not touch foods with bare hands. Employees must wash hands and wear disposable-plastic gloves. - preparing sandwiches and handling bread.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided copy of "Employee Restrictions" handout.
- 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. Provided copy of the "big Five" handout.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Obtain Food Manager Certification by 4/16/2014. See Comment Section for optional phone numbers. Keep a copy of a current certificate on the premises.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must pass Food Safety Training within 60 days. Call to obtain workbooks. Keep proof of completed training on the premises.
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2/16/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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