CHINI'S BURRITOS, LLC

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go plates in kitchen not inverted. Operator inverted Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with dust

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired DEC1 2024 Operator paid over phone confirmation number 257036855. License now expires DEC 1 2025 Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kitchen black reach in cooler at 2:45pm portioned chicken flouta 62F ambient cooling for 1 hour to 64F at 3:00pm. At this rate proper cooling to 41F in four hours will not occur. Operator placed item in freezer to quick cool Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at kitchen prep table contains cut marks

Basic - Equipment in poor repair. Glass cooler gasket torn

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam Plates at kitchen in kitchen not inverted. Operator inverted Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator. Provided hand out.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hand out. Operator posted. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kenmore cooler- at 3:38pm chicken floutas 51F ambient cooling for 2 hours to 51F at 4:06pm. At this rate proper cooling to 41 F in 4 hours will not occur. Observed items covered cooling. Operator took lid off container and moved to freezer to quick chiil Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container of food stored in hand sink in kitchen. Operator removed container from sink. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam plates by flip top cooler not inverted. Operator inverted Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 10ppm chlorine. Manager added bleach to correct to 100ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket greater than 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table by cook line, cooked stuffed chilis 86F at 3:30pm (prepared cooling since 2:30pm) to 83F at 4:10pm. Based on temperatures and times, chilis will not reach 70F in 2 hrs. Employee moved chilis to reach in cooler to rapid chill to 70F. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink at front entrance to kitchen. Manager replaced soap. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In kitchen single door True cooler, 3 tilapia filets still in reduced oxygen packaging. Per manager thawed at 11:00am. Manager removed all from packaging. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In kitchen glassfront cooler, two opened employee beverages in bottom of cooler. Manager discarded both. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. By flattop at cook line, spray bottle of oil not labeled. Employee added label. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading 10ppm chlorine. Employee added chlorine to reach 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed on line during inspection. Verified via email and details renewed. Admin Complaint Corrected On-Site Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In hallway reach in freezer and glassfront cooler in kitchen bags of cooked chicken and tamales not date marked for when made.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter hand sink.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In kitchen glassfront cooler, two opened bottled drinks.

Basic - Working containers of food removed from original container not identified by common name. Bags of cooked chicken in reach in freezer in hallway not labeled as to when prepared.

Intermediate - No soap provided at handwash sink. -Observed no soap at handwash sink in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked ground beef stored in refrigerator. Per operator, item was cooked on 08/22/2023 Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in cheese container at flip top cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed cooking oil removed from the original container not identified by common name.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator. 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. -Observed no date mark on cooked chicken and rice stored in refrigerator. Per operator, both items were cooked on 2/14/2023 Repeat Violation

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed spoon with handle stored in cheese container at flip top cooler.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash sink. Operator removed and stored properly 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. -Observed no date mark on cooked chicken and pork stored in refrigerator. Both items were cooked on 10/25/2022

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. -Observed some employees training certification expired on 02/02/2021

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken in refrigerator prepared on 10/23/2021.

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.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee half full bottle with water stored in glass door refrigerator.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed frozen cooked chicken thawing in standing water at 3 compartment sink.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2021-10-25: Time Extended