CHIKITAS

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stainless steal One door cooler Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. One door reach in cooler

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In Kitchen;cooked pork ( 108F - cooling) since 6:30am @ 9:09 am Item did not reach 70F within two hours See stop sale

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside, then returned with gloves on did not wash hands and begin handling clean utensils. Advised operator who spoke to employee Employee washed hands Corrected On-Site

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. In Kitchen;cooked pork ( 108F - cooling) since 6:30am @ 9:09 am Item did not reach 70F within two hours See stop sale

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands at triple sink then proceeded to handle clean utensils and food. Advised operator

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. Emailed poster

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. Emailed one

Intermediate - Handwash sink not accessible for employee use at all times. Large pan stored on top of hand sink. Employee removed the pan Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...cooked pulled chicken, cooked beef, cooked beef in walk in freezer . Employee date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...cooked beef in walk in cooler. Employee date marked. Corrected On-Site

High Priority - Food with mold-like growth. ....soft cheese in reach in cooler.See stop sale. Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ....soft cheese in reach in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...soft cheese at reach in cooler .. Employee date marked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked ...... Pulled chicken, beef , chicken salad, arepas in reach in cooler and walk in cooler not properly date marked. Employee properly date marked Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized...over 200+++ppm. Employee properly make at 100 ppm. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....pulled chicken, pulled pork, black beans in walk in cooler . .. employee date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...chloroform spray bottle.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham opened Saturday no date mark. Owner put date mark. Coleslaw made on Saturday with no date mark. Owner put correct date. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Ham bread and empanadas in hot hold case with no time mark. Manager put correct time. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham bought on 7-15 with no date mark. Cook put correct date. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink being blocked by Food tray. Cook removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen with dust.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gasket of cooler, shelves and oven soil.