CHEEN HUAYE SOUTHERN MEXICAN CUISINE

Basic - Accumulation of build up in the interior of the ice machine/bin.

Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - Observed cup with no handle used to dispense cooked rice and steeak.

Basic - Ripped/worn tin foil used as shelf cover.

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

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-11-07: Basic - Walk-in cooler shelves with rust that has pitted the surface. Time Extended

Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wiping cloth sanitizing solution stored on the floor.

Intermediate - Handwash sink not accessible for employee use at all times. Observed utensil being stored in hand washing sink in kitchen area and ice scoop being stored in hand washing sink in ware wash area.

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/ Observed 4 employees present and engaging in food preparation with no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in kitchen area. Chef added. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of red build up in interior ice machine.

Basic - Food stored in a location that is exposed to splash/dust/contaminants. Observed pan off chips being stored directly on top of trash can in kitchen area. Advised chef and she removed pan. Corrected On-Site

Basic - Food stored on floor. Observed various containers of food of floor in walk in freezer. Repeat Violation

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

Basic - Food stored on floor. Observed case of fruit being stored on floor in walk in cooler.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk outside with gloves on then return to start working without washing hands and changing gloves.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes for customer drinks with barehands. Located in bar area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/23.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

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. Discussed and emailed form to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed knives being stored in hand washing sink. Chef removed. Corrected On-Site

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

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense salsa.

Basic - Employee beverage container on a food preparation table.

Basic - Food stored on floor. Observed buckets of food being stored on floor in front of stove. Chef moved to walk in cooler shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - Single-service articles improperly stored. Observed case of take out cups being stored on floor in prep area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid stored on shelf in prep area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed case of tomatoes being stored on top of hand washing sink in prep area. Chef removed. Corrected On-Site

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

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

Basic - Food stored on floor. Observed a container of food being stored on floor in walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 89°F and located on flat grill. Chef instructed employee to reheat. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Chef cleaned. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various cooked foods in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in prep with discarded ice inside.

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/ Observed 5 employees engaging in food preparation with no certified food manager. Manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At no sink. Person in charge added. Corrected On-Site

Intermediate - No soap provided at handwash sink. Located in kitchen area. Person in charge added. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed chef using cup with no handle to scoop mix vegetables and place on grill. Person in charge coached chef. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed various purses being stored on top on cases of chips. Located in storage area. Chef removed. Corrected On-Site

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

Basic - Food stored on floor. Observed container of flour and bag of rice being stored on floor in ware wash area.

Basic - Standing water in bottom of reach-in-cooler. Located in front of grill.

Basic - Wiping cloth sanitizing solution stored on the floor. Located in prep area. Manager moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef being stored on top of cooked chicken and black beans. Located in walk in cooler. Manager rearranged. Corrected On-Site

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

Basic - Food not stored at least 6 inches off of the floor. Observed case of juice being stored on floor in walk in freezer. Manager moved to shelf. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - In-use wet wiping cloth/towel used under cutting board. Manager moved. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water. Located in 3 compartment sink. Manager moved to walk in cooler. Corrective Action Taken

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe under 3 compartment sink in bar area leaking.

Basic - Working containers of food removed from original container not identified by common name. Observed various squeeze bottles not labeled.