CHICA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over milk at dessert station. Operator started to rearrange products. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at desserts station. Operator discarded the solution. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Can opener blade not kept sharp - observed metal shavings. Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Glass wall opened to outside open air kitchen, air curtains turned off, operator reactivated them. discussed with operator that when glass wall is opened, air has to be on. Corrected On-Site Warning - From follow-up inspection 2024-05-10: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in salad prep reach-in cooler: egg (48F - Cold Holding); tuna (49F - Cold Holding). Manager stated items were at proper temperatures 3 hours earlier. Manager placed items in walk-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board on prep table across from salad prep reach-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in bar area hand washing sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager with 12 employees working.

Intermediate - No soap provided at handwash sink. No soap at bar area hand washing sink. Manager provided soap at sink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager removed tongs from handle. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers stored on dish rack next to back door.

Basic - Open dumpster lid. Dumpster behind back door.

Basic - Raw fruits/vegetables not washed prior to preparation. Sticker on cut avocado on cook line not removed.

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing in standing water in prep sink at end of cook line. Manager placed pork under running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line. Manager placed towels in sanitizer bucket. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn

Basic - Food storage container/container lid cracked or broken. Operator discarded lid Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection. 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 beef stored above raw pork, employee rearranged for proper storage. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed quart containers wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above cooked octopus in walk-in cooler. Chef rearranged for proper storage. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee bring back soiled dishes, then proceeded to serve food, without washing hands. Spoke to manager about hand washing procedures.

Basic - Accumulation of debris on exterior of warewashing machine. Employee cleaned. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed lid of container with panko bread cracked.

High Priority - Employee touched raw fish and then handled clean utensils without washing hands. Spoke to management about proper hand washing procedures. Corrective Action Taken

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 beef in pull out cooler on cook line. Chef rearranged for proper storage. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Side door by hallway between kitchen and dining room.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In panko bread crumbs. Corrected On-Site