Chipley Chicken

Observed burger patties in reach-in freezer in the main kitchen next to the prep top cooler stored uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC covered burgers with plastic wrap.

Observed bucket of pickles stored on the floor in the walk-in cooler. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC placed bucket up on a shelf at least 6 inches above the floor.

Observed most recent inspection not posted in facility. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC was provided with today's inspection report to post on the wall.

Observed single-use cups stored in a box directly on the floor in the front food service area. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. COS: Cups were taken out of the box and placed on a table at least 6 inches above the floor.

Observed accumulation of dust and food debris on vents above the fryers in the main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Next service has been scheduled to clean the vents and hood.

Observed several TCS items in the reach-in cooler/prep-top cooler at temperatures greater than 41*F. Please see the temperature log. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. The PIC and food employee discarded all items.

Observed the ice chute of the bulk-producing ice machine with pink/black residue. Also observed a drink nozzle attached to the drink machine near the serving counter, with black residue or a substance on it. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Must correct within 72 hours.

Observed that the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Must correct within 10 calendar days.

Observed food items in the reach-in freezer in the main kitchen area next to the prep top cooker, not covered or properly sealed to protect from overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC covered and sealed items to prevent overhead contamination.