CHICOS CANTINA OF KEY WEST

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In rice container. During the inspection employee removed. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed standing reach in cooler interior soiled, located at preparation area.

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

Basic - Standing water in bottom of reach-in-cooler, located at cooking area.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over green sauce and cheese in open lids reach in cooler. Operator properly stored it. 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 ground beef over raw shrimp in reach in cooler, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (58F - Cold Holding); cooked pork (52F - Cold Holding) for less than 4 hours as per operator, operator placed moved the items to another reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand sink. Repeat Violation

Basic - Food stored on floor. Observed box of shrimp and box of raw pork on walk in freezer floor. Operator properly stored it. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Operator removed it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hand sink next to the exit door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitation bucket on top of preparation area. Operator properly stored it.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator redo the sanitaizer. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage area: utility containers used to store fried nacho chips and rice.

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

Basic - Food stored on floor. Walk in cooler and walk in freezer raw chicken and a bag of carrots. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. By the door nearby the microwaves.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware wash area, black wall by the dish washer and rinse single compartment sink. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (57F - Cold Holding) at preparation cooler across from cook line. As per operator, product placed inside unit less than 1 hour prior. Advised operator to place bag of ice over product.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at preparation area. Employee took solution to dilute with water. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at ware washing area utilized as dump sink. Operator discussed with employee. Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Food stored on floor. Observed containers of radishes, raw whole fish and raw beef stored on floor underneath shelves at walk in cooler.

Basic - Unclean building components, attachments or fixtures. Observed hoods soiled with grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall near dish machine soiled with black substance.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet at sink when valves are closed at ware washing area.

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. Observed chlorine dish machine at 0 ppm. Operator primed line. Final reading, 50ppm. 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 employee health reporting agreement and operator printed and some employees reviewed and signed. Corrective Action Taken

Intermediate - Oyster tags not marked with last date served. Coached operator on oyster tag procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of flan not date marked at reach in cooler at beverage area. As per operator, item prepared 2 days prior.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at cook line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located by the ovens in the cook line observed Cheese (47F - Cold Holding); cheese (50 F - Cold Holding); cut lettuce (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked mushrooms (47F - Cold Holding), as per owner stored in the cooler for less than 4 hours. Employee adding ice to rapidly cool down the food. Corrected On-Site - From follow-up inspection 2023-05-31: In the reach in cooler located by the ovens in the cook line observed at callback inspection: Poultry 52F, pork 51F , cheese 52F, cut tomatoes 53F, , As per cook the unit was restocked after 12:00 today less than 4 hours All items were relocated to walk-in cooler and the unit was iced down. Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-31: 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. Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in front of the fryers in the cook line. Employee cleaned and dried the water on site. Corrected On-Site - From follow-up inspection 2023-05-31: reach in cold holding unit next to oven has water in the bottom of it. Time Extended

High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed container with cooked shredded pork and beef with a bowl to dispense food. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on top of prep table. Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler and walk in freezer gasket torn in.

Basic - Floor soiled/has accumulation of debris. Located inside walk in freezer. Repeat Violation

Basic - Food stored on floor. Observed raw pork and raw beef stored inside walk in cooler floor. Observed bag of rice stored on prep area floor. Corrected On-Site

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

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

Basic - Light shield damaged/in disrepair. Located by the dishwasher area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located by the dishwasher area.

Basic - No handwashing sign provided at a hand sink used by food employees. Located in the prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site