Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
THE CHICKEN PANTRY
License Number:
SEA2800773
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Closed
Secondary Status:
Change Owner Pending
Location Address:
602 E MOODY BLVD BUNNELL, FL 32110
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/26/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
3
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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In the kitchen employee drink stored on prep table by dishwashing area. Person in charge moved to appropriate location. **Corrected On-Site**
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris.
Buildup of grease/ debris under steam table station to the left of the fryer.
Staining on walls/ ceiling by cook station.
Basic - Time/temperature control for safety food thawed in an improper manner.
At prep sink, chicken thawing at room temperature. Person in charge moved to sink and turned on running water. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed one live flying insect in the kitchen area at the time of inspection.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
At the time of inspection, person in charge called and renewed at the time of inspection. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In glass door reach in cooler, lettuce 47°F cold holding, in unit since yesterday per person in charge. Person in charge discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler, Butter (47°F - Cold Holding); Cheese (45°F - Cold Holding); Chicken (48°F - Cold Holding); Macaroni Salad (44°F - Cold Holding) person in charge began icing items down, moved items to freezer.
In glass door reach in cooler, lettuce 47°F cold holding, in unit since yesterday per person in charge. Person in charge discarded. **Corrective Action Taken** **Warning**
High Priority - 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. No time mark on the egg wash at the batter station. Person in charge marked item. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Cup and towel in hand wash sink at take out area. Pitcher in hand wash sink by the dishwashing area. Person in charge moved to appropriate location. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked ribs in reach in cooler made Saturday per person in charge unlabeled. Person in charge began labeling. **Corrective Action Taken**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee training expired at the time of inspection. **Warning**
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.
