CHOW TIME GRILL & BUFFET Inspection – November 8, 2023

High Priority 2

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw clams over RRE corn on the cob. In the Hoshizaki reach in cooler next to the cook line. Operator placed clams on lower shelf.

#6High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 1

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed pizza cutter in hand wash sink in kitchen

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in panko bread crumbs Observed plastic container with no handle in sauce at the hibachi reach in cooler.

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on compressor unit in the seafood walk-in freezer

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature of 84F at the hibachi station. Operator discarded water added new and placed container on flat top to heat to 135F **Corrective Action Taken**

Corrective Action Taken

#4Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open plastic water bottle in Hoshizaki reach in next to cook line.

Florida Food Watch