CHAPALA AUTHENTIC MEXICAN RESTAURANT AND GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cooler drawers - cheese 50/48, mixed packaged vegetables 48, sausage 53F Per cook less than 2 hrs. Iced during the inspection . Repeat Violation Warning - From follow-up inspection 2026-02-06: Upon callback Cook line low boy coolers empty and under repair . Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boy cooler drawers - cheese 50/48, mixed packaged vegetables 48, sausage 53F Per cook less than 2 hrs. Iced during the inspection . Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait station hand wash sink 73F after prolonged running. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Low boy cold drawers Repeat Violation

Basic - Stored food not covered. Walk in freezer Cooked Chiles Covered during the inspection Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Cooked beans 51F cook - cool per operator greater than 24 hrs. ( see stop sale ) Warning

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. Less than 25 ppm chlorine x 3 attempts Warning

High Priority - Employees failed to wash hands before putting on gloves to initiate a task working with food. Cook line employees did not properly wash hands when changing gloves upon going from handling raw proteins to ready to eat cooked food. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid pest spray located next to food storage bags - dry storage area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw chicken above beef and pork ( unwrapped bacon)

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple instances of employees leaving the cook-line to perform other tasks and returning without changing gloves and washing hands. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - Cooked beans 51F cook - cool per operator greater than 24 hrs. ( see stop sale ) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boys - cut tomatoes 46, mixed vegetables 49 / 59, raw beef 45, raw chicken 45F Per operator and staff less than 4 hrs. Operator advised to ice products for rapid cooling and to facilitate cold holding at or below 41F Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. WD40 spray stored next to vinegar in kitchen .

Intermediate - Food-contact surface soiled / stained with black mold-like substance . Cutting board located on clean drying rack.

Intermediate - Handwash sink used for purposes other than handwashing. Wait / expo hand wash sinks used as dump sink Ice - customer drinks

Intermediate - No soap provided at handwash sink. Ware wash hand wash sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans in walk in cooler See stop sale

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front bar hand wash sink - no water service at time of the inspection.

Basic - Accumulation of dead insects in control devices. Dead small flying insects observed on fly strips in kitchen area. Operator advised to remove strips and not use over food and / or food contact surfaces.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line low boy cooler drawers Repeat Violation

Basic - Floor area(s) covered with standing water. Cook line floor adjacent and behind fry station. Ware wash area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wait station ice cream station Ice cream scoop in standing water 73F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo line and kitchen shelves soiled Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cook line make bar.

Basic - Stored food not covered. Walk in freezer - Raw bacon.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef steak 51F thawing at room temperature ( less than 2 hrs) Advised operator to place in cold hold. Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys - steak 50, sausage 61, chicken 50F ( second temperatures - steak 56, sausage 61, chicken 50F ) Per staff less than 4 hrs. Items iced for rapid cooling during the inspection. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-07-10: At time of the callback inspection Cook line lowboy drawers - Raw beef 45/46, raw chicken 49, flank steak 53/54F Per operator less than 4 hrs . Supplemental ice bags partially melted . Operator re iced for rapid cooling during the inspection. Cut peppers and onions 51 ambient cooling less than 4 hrs. Operator advised TCS food to be cold held at 41F or below. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys - steak 50, sausage 61, chicken 50F ( second temperatures - steak 56, sausage 61, chicken 50F ) Per staff less than 4 hrs. Items iced for rapid cooling during the inspection. Corrective Action Taken Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line low boy drawers

Basic - Floor area(s) covered with standing water. Cook line adjacent to fry station and chest freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand wash sink Handwashing sign/ procedure provided to operator during the inspection.

Basic - Nonfood-contact surface soiled with food debris. Kitchen- Expo line bottom shelves.

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 x2 attempts Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line low boy drawers- Fish 48F less than 1 hr per cook .

Intermediate - No hand wash sign and soap provided at kitchen handwash sink.

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

Basic - Floor area(s) covered with standing water. Floor at fry station. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor

Basic - Food stored on floor. Boxed beef stored on walk in freezer floor.

Basic - Standing water in bottom of reach-in-cooler. Cook line make bar

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef in walk in cooler 98/122 F at 4 hrs. See stop sale Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef patties over fish in walk in cooler Chicken over beef in walk in freezer Chicken over eggs in expo upright cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked ground beef in walk in cooler 98/122 F at 4 hrs. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boys - steak 45/47, cooked beef 47, pork 51, sliced tomatoes 47, sausage 48, raw chicken 45, shrimp 50, fish 48F ( per cook less than 4 hrs. Items iced during the inspection for rapid cooling) Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice located in oven on hot hold 119F less than 4 hrs

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from water bottle without a straw

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

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Repeat Violation

Basic - Heavy Ice buildup in walk-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - low boy reach-in cooler under flat top grill: raw portioned chicken in pans in top drawer with mushrooms and greens in bottom drawer. Items ere removed and placed in walk-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. - walk-in freezer: sheet pans with raw portioned chicken over sheet pan of raw portioned beef. Manager rearranged for proper food storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced tomatoes 58° F, raw shrimp 57° F, raw beef 58° F, raw chicken 58° F, barbacoa 58° F (all less than 2 hours). No Stop Sale. All food moved to walk-in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun behind bar. Manager cleaned. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - ice machine guard; - ice bin at wait station interior, back at the top.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - table in kitchen with music equipment in a corner had packages of tortillas on it; - employee had phone on shelf with packages of tortillas. Manager removed the tortillas from around the sound equipment and had employee put his phone away. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. - both back doors have gaps under them.

Basic - Floor soiled/has accumulation of debris. - excess food on floor in cook area of kitchen. Employee cleaned during inspection. Corrected On-Site

Basic - Food stored on floor. - walk-in cooler: buckets of sauces and beverages on floor, - walk-in freezer: containers of ice cream on floor; - bags of onions on floor in dry storage room. Manager arranged all food in both units and the storage room so that nothing was on the floor and proper storage was in place. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. - spoon handle in pan of barbacoa. Manager removed. Corrected On-Site