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Licensee
Name: COUNTRY KITCHEN License Number: SEA1620569
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 9100 WILES RD
CORAL SPRINGS, FL 33067

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/30/2017 Met Inspection Standards
During This Visit
More information about inspections.
12 4 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Observed male preparation cook place cell phone on top of cutting board, manager removed cutting board and replaced it with a clean one. **Corrected On-Site**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Observed this at food preparation station near ice machine in the kitchen. Manager removed the cloth. **Corrected On-Site**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Observed this at handwash sink near cookline.
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer strength in sanitizer bucket at 200ppm, manager corrected it to 50ppm. **Corrected On-Site**
03B-02-4    High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed sausage links (117-123°F - Hot Holding) in the cookline they were reheated to 186°F. **Corrected On-Site**
22-41-4    High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer strength at 0ppm, manager primed dish machine and corrected it to 50ppm. **Corrected On-Site**
12A-16-4    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed male preparation cook come into the kitchen, touch cell phone and place it on the cutting board in the kitchen, and then handled a clean knife and a container of ready to eat vegetables to cut the vegetables. He then properly washed his hands and returned to preparing the food and the cutting board was replaced with a clean one. **Corrected On-Site**
12A-27-4    High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed manager do this and then handled clean cooking utensils, he then properly washed his hands. **Corrected On-Site**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male cook wash hands less than 10 seconds, he then washed his hands properly. **Corrected On-Site**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in the Deli cooler with Salmon:; egg salad (44°F - Cold Holding) and tuna salad (47°F - Cold Holding). Observed in the Reach in small True fridge in the wait station: butter pats (47-50°F - Cold Holding). All of these foods were in the coolers for less than 4 hours, they were put on ice to reduce the temperature. **Corrective Action Taken**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed in the walk in cooler: 15lbs of cooked potatoes (44-45°F - Cooling); 15lbs of cooked pasta (46-48°F - Cooling); 20lbs of beef soup (46°F - Cold Holding); and 20lbs of chicken soup (54°F - Cooling). These items were cooked and cooled from the day before, 03/29/17. Operator discarded items.
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed raw turkey sausage stored over potato pancakes, manager properly stored foods. **Corrected On-Site**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Observed raw bacon stored over cooked onions and cheesecake in the walk in cooler, manager properly stored foods. **Corrected On-Site**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler: raw chicken breast (44-45°F - Cold Holding), operator was instructed to put it on ice. **Corrective Action Taken**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in the walk in cooler: 15lbs of cooked potatoes (44-45°F - Cooling); 15lbs of cooked pasta (46-48°F - Cooling); 20lbs of beef soup (46°F - Cold Holding); and 20lbs of chicken soup (54°F - Cooling). These items were cooked and cooled from the day before, 03/29/17. Operator discarded items.
41-18-4    High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine sanitizer in triple sink at 200ppm, manager corrected it to 100ppm. **Corrected On-Site**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed bin of fresh cut tomatoes and an employee beverage stored in the handwash sink next to cookline, employee removed items. **Corrected On-Site**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed male preparation cook wash knife in handwash sink next to waffle station.
31B-03-4    Intermediate - No soap provided at handwash sink. Observed this at handwash sink across from ware washing area.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed in the walk in cooler: 15lbs of cooked potatoes (44-45°F - Cooling); 15lbs of cooked pasta (46-48°F - Cooling); 20lbs of beef soup (46°F - Cold Holding); and 20lbs of chicken soup (54°F - Cooling). These items were cooked and cooled from the day before, 03/29/17. Operator discarded items. All of these foods were in 20L containers.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.