THE CHOWDER HOUSE Inspection – December 2, 2024

High Priority 1

#12High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line – milk (51F – Cold Holding), at breading station, held less than 4 hours, owner added ice bath **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#13Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease and food residue on stove surface. Cutting boards stained on cook line Metal dry storage shelves soiled.

Basic 11

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

#3Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#5Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Next to dish machine

#6Basic14-69-4

Basic – Ice buildup in reach-in freezer

#7Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#8Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled.

#9Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line

#10Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled. Accumulation of grease on sides of cooking equipment in kitchen

#11Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. On cook line.

Florida Food Watch