PA LOS CHINOS

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen employees.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Shelving and tables throughout kitchen heavily soiled.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked shrimp (121F - Hot Holding)

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.

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof.

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.

Intermediate - Records/documents for required employee training do not contain all of the required information. Employee certificates are marked for 5 years. Employeee training is good for 3 years.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies restroom door.

Basic - Bowl or other container with no handle used to dispense food. Several areas.

Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. CO tank holding back door open.

Basic - Cove molding at floor/wall juncture broken/missing. Various places throughout kitchen.

Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Mental pans on clean dish shelf heavily soiled outside and nested dirty to clean.

Basic - Floor heavily soiled throughout kitchen.

Basic - Food stored in undrained ice. Bottle of juice stored in ice bin with drink ice.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer iced shut. Repeat Violation

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

Basic - No copy of latest inspection report available.

Basic - No suitable facilities provided to store employee clothing and other possessions. Jacket/sweatshirt stuffed on shelves over prep area.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Several locations.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in kitchen on storage shelf

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over unwashed cabbage heads

Intermediate - Handwash sink not accessible for employee use at all times. Front area hand sink blocked Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in spray bottle

Basic - Cutting board has cut marks and is no longer cleanable. On cook line Repeat Violation

Basic - Food stored on floor. Fryer oil on floor Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On hood filters Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Water leaking from pipe and/or faucet/handle. Underneath 3 comp sink

Marked exit/path to marked exit blocked. For reporting purposes only. Back door blocked by speed cart Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice in bags 70F cold holding less then 4 hours Operator moved rice into cooler Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At map sink

Intermediate - Handwash sink used for purposes other than handwashing. Using as holding for a strainer holder for fryer Operator removed Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Dry storage area

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Around storage area 3 comp sink and behind cook line

Basic - Food stored on floor.in Fryer oil on floor next to hand sink Raw chicken in walk in freezer

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above cook line

Basic - In-use tongs stored on equipment door handle between uses. On fryer door handles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty above cook line

Basic - Old labels stuck to food containers after cleaning. Stuck on 1/6 pans above 3 comp sink

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. All 3 hand wash sink had items in them. - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink and fryers - From follow-up inspection 2022-04-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By 3 compartment sink - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed portable speaker on prep table. Observed keys and cell phone on prep table in front of walk in cooler - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed all 3 cooks with no hair restraint - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans above 3 compartment sink - From follow-up inspection 2022-04-12: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed Package of 2 liters of coke on ground by guest bathrooms - From follow-up inspection 2022-04-12: Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over ginger root. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavy. Slicer components heavy.

Basic - Carbon dioxide/helium tanks not adequately secured. Unit sitting by back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Food-contact surface not smooth and easily cleanable. Mofongo masher, chipped and cracked.

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

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