CHEZ QUANS

High Priority - Sewage/wastewater backing up through floor drains.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half not date marked after opening.

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of ice dumped in hand wash sink in kitchen

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board

Basic - Equipment in poor repair. Gasket on make line cooler on left side door gasket is torn at bottom

Basic - Hood filter missing from automatic fire suppression/exhaust system. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand wash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2023. License is current, reminded operator that the license expires April 1. If paid after April 1, a $50 late fee will be required.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in individual containers not date marked.

Intermediate - 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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 82F Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Gauge in kitchen in recharge zone.

High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed lettuce with his bare hand for service, stopped employee and corrected the action, operator discarded lettuce Corrective Action Taken - From follow-up inspection 2023-04-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods accumulated grease on drip pan - From follow-up inspection 2023-04-04: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade leftover food debris

Basic - Food stored on floor. Onions stored on floor in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 87f

Basic - No handwashing sign provided at a hand sink used by food employees. At sink by entrance to kitchen Corrected On-Site