CHULI'S BAKERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today, 3 doors- cooler-board; board ham (50F - Cold Holding), per operator food held less than 4 hours, observed middle door of reach in cooler, not closing tight. Employee moved to walk in freezer for a quick chill. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Per employee food on time two hours ago, employee placed time label. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside steamed rice. Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone inside single service packages of ketchup in front counter. Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Middle door of reach in cooler-Better Built- not closing properly.

Basic - Food stored on floor. One box of soy bean oil on floor by dry good storage area. Employee placed on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Front counter, employee removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2024.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came back from outside, went inside walk in freezer to grab empanadas, using same gloves, after manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

Basic - Equipment in poor repair. Broken top of chest freezer in bakery area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. display warmer-tequenos (112F - Hot Holding); beef pastries (110F - Hot Holding); croquettes (112F - Hot Holding), per operator food hot held less than two hours, and food don't last for two hours. Explain time procedures form, employee placed time labels. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket and spoon inside sink, employee removed. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (54F - Cold Holding), observed eggs stored on prep table to ambient temperature, per employee eggs held less than one hour, employee placed eggs inside lower cooler unit, instructions given to keep raw shell eggs to 45F or less. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Front Counter-Hot holding display-cheese buns, assorted empanadas, croquettes, per employee food on time two hours ago, Employee dated. Corrected On-Site

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. Poster provided Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - 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. Three employees hired less than 60 days, form provided Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing degreaser, in kitchen area, employee labeled Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.Two employees working in cook line. Manager provided Corrected On-Site

Basic - Food stored on floor. Two bags of granulated sugar, one container of cooking oil, in dry goods storage area floor. Employee removed to shelves Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Swai filet been defrost to ambient temperature, employee removed and placed under cold running water. 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 (Chlorine 00ppm), manager made new solution, chlorine sanitizer at 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding display-; croquettes (112F - Hot Holding); cheese buns (110F - Hot Holding); assorted empanadas (115F - Hot Holding), per manager, food don't last two hours. Provided and explained TPHC form. Corrective Action Taken

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. Poster emailed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Head of dough mixer machine

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips Repeat Violation

Intermediate - No soap provided at handwash sink. Front Counter, employee provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing purple substance, next to triple sink. Employee labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Storage shelf, above triple sink- storage of bowls and utensils containers.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sliding glass door cooler- yogurt, two bottles of water. Manager placed items on separate container with employee label on container Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer test strips Warning - From follow-up inspection 2022-12-27: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2022-12-07: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter - From follow-up inspection 2022-12-07: observed same, Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-09-08: Same Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pedro Soler expired 3/27/22 Repeat Violation Warning - From follow-up inspection 2022-09-08: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer. Repeat Violation Warning - From follow-up inspection 2022-09-08: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2022-09-08: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Entire kitchen area, tiles and 4 AC vents with build up of grease, dust and mold like substance Warning - From follow-up inspection 2022-09-08: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pedro Soler, 3/7/22 - From follow-up inspection 2022-09-07: Observed invalid manager certificate , dates has been adulterated . Certificate expired on 3/7/2022 Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen area, observed -floor mixer machine, head with incrusted food debris. - From follow-up inspection 2022-09-07: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer - From follow-up inspection 2022-09-07: Same Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation - From follow-up inspection 2022-09-07: Observed no proof of employee training Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Continental RIC, observed 3 filters soiled with dirt - From follow-up inspection 2022-09-07: Observed same Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread rolls stored in garbage bags in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over chopped onions in reach in cooler. Operator stored raw eggs below chopped onions.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not sanitized after washing and rinsing at three compartment sink.

Basic - Food stored on floor. Observed bottle of cooking oil and bag of rice stored on the kitchen floor. Operator stored properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Operator stored ice scoop properly. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Traulsen brand reach in cooler and walk in gaskets with accumulation of mold like substance. O Observed wall at mixer station soiled with food debris. Observed flour dust on shelves, blue curtain at prep table, and dry storage containers.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar cont and spray bottle with water without labels.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed empanadas (130-132°F - Hot Holding); croquettes (101°F - Hot Holding) at 9:15am. Per operator, 1 hr. Operator turned heat up on unit to rapid heat. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - 1.) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at ceiling vent next to walk in freezer door. 2.) Observed ceiling vent covers missing in kitchen area.

Basic - 1.) Observed interior of microwave ceiling heavily burnt. 2.) Gaskets torn/ in disrepair. Observed at two door reach in next to cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working with pastry dough not wearing hair restraint. Employee placed on hair net. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to blender in front service area. Emailed and printed hand wash sign for operator to post. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in walk in freezer gaskets.