CHULAS MEXICAN GRILL

High Priority - Presence of insects, rodents, or other pests. 1 dead insect, by the back door in the kitchen area. The operator swept up the dead insect and sanitized the area. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original safe staff certificates, certificates appear to be copies of small card that is given to employees.

Basic - Food stored on floor. A box of chicken on the ground in the walk in cooler. The operator placed the box of chicken off the ground. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with debris. The reach-in refrigerator fan, located in the kitchen and containing drinks and salsa, is soiled with a mold-like substance and dust.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles not labeled. The operator labeled the bottles. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hand sink by the steam table - 71F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The fan guard in the walk in cooler is soiled with dust.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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. 0 ppm, operate put new bucket of chlorine sanitizer on, corrected to 50 ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from dish machine Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Ice machine outside, on drop plate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Styrofoam cup on lift top cooler, operator discarded Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of cooler by soda station, moved to bottom shelf Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm ,corrected to 50 ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made salsa (59F - Cold Holding); all other food in cooler at 41F. In drawer on cook line - cut cabbage (57F - Cooling) prepped at 11 am. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at wait station- House made salsa (59F - Cold Holding); all other food in cooler at 41F. In drawer on cook line - cut cabbage (57F - Cooling) prepped at 11 am. See stop sale

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (57F - Cooling)prepped this morning at 11/11:30, 4 hrs 10 minutes.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No original safe staff certificates, certificates appear to be copies of small card that is given to employees.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine 100F

Basic - Ceiling tile missing. In dry storage area, by walk in cooler wall/ ceiling tiles missing

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In bar area - 0 ppm, corrected to 50 ppm Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table Behind soda nozzles Warning - From follow-up inspection 2024-02-01: Time Extended

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on shelf over prep table

High Priority - Dented/rusted cans present. See stop sale. Crushed tomatoes 6 cans, 105oz

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. 0 ppm, operator primed machine, changed jug, still 0 ppm Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area, 2 in dish room

High Priority - Nonfood-grade bags used in direct contact with food. For tortilla chips

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook dropped tongs on floor, then continued to cook, picked up tongs, operator asked cook to wash hands and change gloves. Cook washed Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - chili (48F - Cold Holding); cut lettuce (48F - Cold Holding)made last night at approximately 7. See stop sale

High Priority - Vacuum breaker missing at hose bibb. On end of cook line by hand wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hose in hand wash sink on cook line. Operator removed

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in prep area, operator put towels in dispenser. Towel dispenser jammed on cook line, operator corrected Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Measuring cups, other equipment on soiled

Basic - Current Hotel and Restaurant license not displayed.

Basic - Damaged/spoiled/recalled food not properly segregated. Crushed tomatoes 6 cans, 105oz

Basic - Equipment in poor repair. Dry storage shelves rusted

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of rice cooker Plastic curtain at back door Cords and wires by steam table

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cart by bar over margarita mix, operator put on other bucket Corrected On-Site

Basic - Soiled dry wiping cloth in use. On apron of cook, towel was removed Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Ceiling fan by dish room

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

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. Sanitizer bucket empty, manager put new sanitizer bucket at dish machine, now at 100ppm Corrected On-Site Repeat Violation

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off under sink at bar, manager turned water on Corrected On-Site Repeat Violation

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to where employee is portioning food, drink removed Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in server area at 0ppm, refilled sanitizer bucket now at 100ppm Corrected On-Site

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. Machine ran three times First time very light purple, second time 0 ppm, operator primed machine and Sanitizer was 50 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. Queso 119F operator turned temperature gauge higher rechecked 135F operator will continue to monitor to 165° Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards in prep kitchen Operator states he has purchased new ones Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cooks line handsink blocked by rack with large stockpot of beans. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink behind bar. Plumber has been called and os coming today Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line handsink Gave operator sign Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind bar Operator put into sanitizer bucket Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Rice in microwave in To go bag tortillas in to go bag, discussed with manager on duty and staff, manager removed from bags. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers under flat top - purple cabbage 45°, stuffed poblanos 47°, breaded poblanos 46, moved to drawers approximately 3.5 hours ago, moved to walk in freezer Reader poblanos 38°, stuffed poblanos 42°, cabbage discarded Corrected On-Site Repeat Violation

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. Milk opened on Saturday, operator put date on carton Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at bar, discussed options to dump bar drinks with manager. Corrective Action Taken Repeat Violation

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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter next food , over chips, no lid or straw. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Yogurt and bottled Water in reach in cooler on cook line, manager 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. Hoodie over chips in kitchen Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Glass3 at wait station, operated un stacked to dry

Basic - Equipment in poor repair. Microwave on cook line rusted, peeling

Basic - Food stored on floor. Raw chicken on floor in walk in cooler, manager moved to shelf. Pan of beef on floor in kitchen, moved to freezer . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black fan on counter, operator removed fan Gasket of glass chiller in kitchen Under cold hold drawers on cook line Corrective Action Taken

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at podium, manager put on shelf Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature, some portions 57°F, moved to freezer Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to