THREE CHEFS AND A CHICKEN
8195 SW 40 ST, Miami FL 33155 · 305-431-3185
Last inspected May 4, 2026 · 13 visits since August 2023
JUL 24
JUL 24
SEP 24
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken quarters (56F - Cold Holding) at room temperature at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,260
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024060753 | Jul 18, 2024 | Dec 4, 2024 | $400 |
| 1--2023055829 | Aug 15, 2023 | Jan 22, 2024 | $500 |
| 1--2019051087 | Aug 13, 2019 | Nov 21, 2019 | $200 |
| 1--2016041886 | Jul 26, 2016 | Oct 5, 2016 | $160 |
Inspection history
13 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk in kitchen and grab single service container without proper hand washing.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and grab clean utensils without proper hand wash.
Non-pitting surface rust on food-contact equipment. Observed surface rust on shelves above three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located in kitchen area.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal hand bags stored next to single service containers in back storage area.
Floor soiled/has accumulation of debris. Observed floor in back prep area soiled.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato soup (115F - Hot Holding) at front counter station. As per operator, soup was placed there no less than half an hour ago. Operator began to reheat to correct parameters.
Handwash sink used for purposes other than handwashing. Observed scoop inside hand wash sink next to three compartment sink. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed quaternary test kit expired 06/2024.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maydelis Matos, Yordan Alba, and others expired.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind main cook line soiled.
Sep 17, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas.
Sep 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch nose and head and continued placing cooked chicken inside single service container, no hand wash. Manager coached employee. Employee washed hands.
Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit within 2 hours. Observed partially cooked chicken (108F - Cooling) at walk in cooler. As per manager, product was cooked more than 2 hours prior. Advised manager to reheat product to 165F. Discussed cooling process wi5 manager and provided cooling hand out via email.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (56F - Cold Holding) at room temperature at front counter. Employee added ice to container and placed container inside walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing tie as a public health control for cut tomatoes, cut lettuce, cheese and sour cream at front counter. Products missing time marking. As per manager, products entered time as a public health control approximately 1 hour prior. Manager labeled containers during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken breast (112F - Hot Holding) at room temperature on shelf above grill. As per employee, item was placed on shelf approximately 30 minutes prior. Advised employee to reheat product to 165F. Observed cooked carrots (107F - Hot Holding); sweet potatoes (112F - Hot Holding) at room temperature at preparation area. As per employee, items placed at room temperature less than 1 hour prior. Manager placed all items inside oven to reheat to 165F. Observed cooked mixed vegetables (112F - Hot Holding) inside warming drawer at front counter. As per manager, product placed inside drawer less than 1 hour prior. Observed cooked sweet plantains (98F - Hot Holding) inside hot box at preparation area. As per manager, product placed inside unit approximately 20 minutes prior.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Discussed with employee and provided temperatures hand out via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored food containers soiled with old food debris on shelves above 3 compartment sink.
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/hotels-restaurants/food-lodging/food-manager/ Observed more than 4 employees preparing and serving food to customers, no certified food manager on duty.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed partially cooked chicken breast at walk in cooler not properly labeled.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages and food inside single door reach in cooler near drive through. Manager removed items.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizing solution at front line and preparation areas.
Jul 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine at 200+ppm. Operator diluted solution with water, final reading 100ppm
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage on counter at drive through area.
Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler.
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed cook exit bathroom, enter cook line and then picked up tongs to rearrange chicken on grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked teriyaki chicken (65F - Cooling) at walk in cooler. As per manager, product was prepared on previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken quarters (56F - Cold Holding) at room temperature at front counter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduro (115F - Hot Holding) inside hit box at kitchen. As per employee, product was placed inside unit approximately 2 hours prior. Observed maduro (115F - Hot Holding) inside hot box at kitchen. As per employee, products placed inside unit for approximately 2 hours. Advised employees to reheat product to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket with chlorine at 200+ppm. Operator diluted solution with water, final reading 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stored plastic food storage containers soiled with old food debris above 3 compartment sink. Observed can opener blade shield with old food debris at kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside walk in cooler. Observed employee beverage next to grill at front line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage on counter at drive through area.
Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler.
Jul 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
8 High priority8 Intermediate6 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken quarters (52F - Cooling);cooked chicken (60F - Cooling) at walk in cooler. As per employee, product was prepared more than 4 hours prior.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook enter cook line and began preparing chicken, no handwash.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed raw marinated chicken quarters (52F - Cooling); cooked chicken (60F - Cooling) at walk in cooler. As per employee, product was prepared more than 4 hours prior. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded cheese (47F - Cooling); cut lettuce(46F - Cooling); sour cream (49F - Cooling); chopped tomatoes (49F - Cooling) at walk in cooler. As per employee, products were placed inside unit more than 4 hours prior. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduros (119F - Hot Holding) inside hot box at kitchen. Employee unable to determine time product was placed inside unit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (65F - Cold Holding) at room temperature at cook line. As per cook, product was at room temperature for approximately 1 hour. Cook placed product inside walk in cooler. Observed raw chicken thighs at walk in cooler at (45F - Cold Holding), as per manager chicken was has been inside unit since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (65F - Cold Holding) at room temperature at cook line. As per cook, product was at room temperature for approximately 1 hour. Cook placed product inside walk in cooler. Observed raw chicken thighs at walk in cooler at (45F - Cold Holding), as per manager chicken was has been inside unit since previous day.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed establishment utilizing time as a public health control for cut lettuce, cut tomatoes, shredded cheese and sour cream. Products not time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed shredded cheese (47F - Cooling); cut lettuce(46F - Cooling); sour cream (49F - Cooling); chopped tomatoes (49F - Cooling) at walk in cooler. As per employee, products were placed inside unit more than 4 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed maduros (119F - Hot Holding) inside hot box at kitchen. Employee unable to determine time product was placed inside unit. Observed cooked potato (114F - Hot Holding); cooked carrots (97F - Hot Holding); cooked cauliflower 92 (97F - Hot Holding); cooked sweet potato (118F - Hot Holding) at room temperature near oven at kitchen. As per employee, products were prepared appropriately 1.5 hours prior.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unaware of minimum cooking temperature for chicken and also unaware of maximum cold holding temperature. Discussed with manager.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum cooking temperature for chicken. Discussed with cook proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled.
Handwash sink used for purposes other than handwashing. Observed plastic ziplock bags and pitcher stored in sink. Employee removed all items from sink.
No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. As per manager, temperatures are not monitored when received.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed establishment conducts non continuous cooking of chicken. Observed containers of partially cooked chicken inside walk in cooler not identified.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of black beans with no date mark at walk in cooler. As per employee, product was prepared on previous day.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bottle on soda machine next to drive thru window.
Floor area(s) covered with standing water. Observed standing water on floor of walk in cooler
Food stored on floor. Observed container of mayonnaise on floor of walk in cooler
Open dumpster lid.
Reuse of single-service or single-use articles. Observed single service bags hung to dry at Hand wash sink at kitchen.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Observed soda nozzle soiled with black substance at customer self service area. Manager removed debris from soda nozzle.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed containers of partially cooked chicken not labeled at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled at cook line. Observed shelves soiled with old food debris at front counter. Observed heavy accumulation of old food debris between grills at cook line.
Single-service articles improperly stored. Observed box of single service portion cups stored on floor near drive through area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris in front of grill at cook line.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placing raw chicken on grill, removed gloves and then began removing cooked chicken breasts from grill, no hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream (61F - Cold Holding); cut lettuce (62F - Cold Holding); shredded cheese (59F - Cold Holding); cut tomatoes (61F - Cold Holding) over ice at front counter. As per employee, less than 1 hour. Discussed time as a public health control with manager and provided written procedures. Observed raw whole chicken (54F - Cold Holding) at room temperature at cook line. As per cook, for less than 30 minutes.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with old food debris. Observed soda nozzle soiled with black substance at customer self service area. Manager removed debris from soda nozzle.
Handwash sink used for purposes other than handwashing. Observed plastic lid stored inside hand sink near 3 compartment sink.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Observed containers of partially cooked chicken not labeled at walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Observed at back exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters heavily soiled at cook line. Observed shelves soiled with old food debris at front counter. Observed heavy accumulation of old food debris between grills at cook line.
Reuse of single-service or single-use articles. Observed single service plastic bags hanging to dry at hand sink at ware washing area.
Single-service articles improperly stored. Observed box of single service portion cups stored on floor near drive through area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with old food debris in front of grill at cook line.
Oct 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Cook line-chicken leg quarters (115F - Hot Holding) Kitchen area-cooked carrots (107F - Hot Holding); broccoli (110F - Hot Holding) Kitchen cook line area -partial cooked chicken (91F - Hot Holding) Hot holding box on front counter-cooked chicken (91F - Hot Holding)
Interior of reach-in coolers soiled with accumulation of food residue.
Ceiling and walk in cooler soiled with accumulated debris, grease, dust.
Floor area(s) covered with standing water. Observed water on floor throughout kitchen.
Walk-in cooler shelves and shelves above 3 compartment sink with rust that has pitted the surface.
Water leaking from pipe. Observed water leaking from hand washing sink located next to 3 compartment sink
Wet wiping cloth not stored in sanitizing solution between uses, stored on prep tables.
Aug 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and begin preparing chicken at cook line. Manager coached employee on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (65F - Cold Holding); shredded cheese (68F - Cold Holding); cut lettuce (71F - Cold Holding); sour cream (64F - Cold Holding) over ice at front counter. Employees added ice to surrounding containers. Observed raw chicken (63F - Cold Holding) at room temperature at cook line. As per employee for less than 1 hour. Advised employee to take product to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked carrots (112F - Hot Holding) at room temperature near oven at preparation area. As per person in charge, for approximately 30 minutes. Observed cooked chicken (114F - Hot Holding) at room temperature above grill at cook line. As per employee, for less than 1 hour. Advised employees to reheat products to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation area. Observed interior of ice bin and ice machine soiled with black substance. Observed soda nozzle soiled at customer area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of 2 drawer food warmers soiled with old food debris at front counter. Observed exterior of soda machine soiled at customer area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet when valves are closed at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area. Employee placed cloths inside sanitizer solution.
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and begin preparing chicken at cook line. Manager coached employee on proper hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (65F - Cold Holding); shredded cheese (68F - Cold Holding); cut lettuce (71F - Cold Holding); sour cream (64F - Cold Holding) over ice at front counter. Employees added ice to surrounding containers. Observed raw chicken (63F - Cold Holding) at room temperature at cook line. As per employee for less than 1 hour. Advised employee to take product to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked carrots (112F - Hot Holding) at room temperature near oven at preparation area. As per person in charge, for approximately 30 minutes. Observed cooked chicken (114F - Hot Holding) at room temperature above grill at cook line. As per employee, for less than 1 hour. Advised employees to reheat products to 165F.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed quaternary ammonium solution at 500ppm. Employee began diluting solution with water.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water. Final reading, 25ppm.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed food employee unaware of minimum cooking temperature for chicken. Coached employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at preparation area. Observed interior of ice bin and ice machine soiled with black substance. Observed soda nozzle soiled at customer area.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided health reporting agreement and some employees reviewed signed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bag of employee food inside reach in cooler near drive through window area.
Food stored on floor. Observed plastic containers of cauliflower stored on floor at walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching product inside containers of rice and curry sauce at preparation area. Employee rearranged scoop handles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of 2 drawer food warmers soiled with old food debris at front counter. Observed exterior of soda machine soiled at customer area.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages inside reach in cooler near drive through window area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet when valves are closed at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area. Employee placed cloths inside sanitizer solution.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.