CHIVAS BURGER

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liver stored above beef broth in standing unit at kitchen area. Operator stored properly. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef broth (57F - Cooling) in standing unit, as per operator soup was cooked the previous day. Operator segregate food to be discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, operator removed to dishwashing area. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and cooked potatoes

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled microwave handle.

Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee bathroom. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line, and throughout kitchen.

Basic - Food not stored at least 6 inches off of the floor. Observed beans container not 6 inches off floor at dry storage area. Operator stored properly. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil container stored on floor next to 3 compartment sink. Operator stored properly. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at kitchen area. Operator moved to dishwashing area. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled can opener holder.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white standing unit at kitchen area. Also on standing freezer.Repeat Violation Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over hot dogs inside reach in cooler at prep area. Operator properly rearranged. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside reach in cooler at prep area. Operator properly arranged products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (89F - Hot Holding) inside rice cooker on prep table at kitchen. As per operator for less than 30 min. Operator turned on the cooker for reheat. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle missing the lid at employee restroom .

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer interior bottom soiled at prep area. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board by 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking access to hand wash sink at kitchen area, operator removed during inspection. 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 cooked pork not date marked inside reach in cooler at kitchen area, as per operator over 24 hours.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white reach in cooler at kitchen area. Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator employee was Instructed on correct procedures to wash hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork inside white reaching in cooler at kitchen area. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice (89F - Hot Holding) at kitchen area, as per operator less than 3 hours. Operator proceeded to reheat food. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, also soiled white cutting board at kitchen area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup not date marked inside reaching cooler at kitchen area. As per operator from previous day.

Basic - Floor soiled/has accumulation of debris. Observed under equipment at kitchen area.

Basic - Food stored on floor. Observed a bag of raw onions being stored on floor by back door at kitchen area. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ice machine soiled gaskets.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of white reach in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork belly (frozen) in a container by 3 compartment sink. Operator moved food to reach in cooler. Corrected On-Site

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-07-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for :Lisandra, Daysi, Wilson, Dayani and Leonardo. Warning - From follow-up inspection 2024-07-12: Still observed no training for Lisandra, Daysi, Wilson, Dayani and Leonardo. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on reach in freezer at kitchen. Warning - From follow-up inspection 2024-07-12: Still observed Time Extended

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in white cooler at kitchen area. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in preparation table at kitchen area, as per employee less than 2 hours, employee moved eggs to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (123F - Hot Holding); on top of stove, as per Manager less than 1 hour, Manager proceed to reheat beans. beans (172F - Reheating) 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. Provided form during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board on top of hand wash sink next to 3 compartment sink. Employee removed during inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

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. Provided form during inspection.

Intermediate - No soap provided at handwash sink. Observed next to 3 compartment sink, employee restocked during inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in employee bathroom.

Basic - Covered waste receptacle not provided in women's bathroom. Observed in employee bathroom.

Basic - Food stored on floor. Observed a bag of raw onions stored on floor near mop sink, employee rearranged properly during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 83°F next to stove, employee discarded during inspection.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of 1 door reach in freezer next to door.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at kitchen area.

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.