CHICO'S MEXICAN RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink. Operator removed. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's and women's restroom not self closing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled with food debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves to the left entrance of kitchen soiled with food build up.

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

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. Milk not dated. Opened yesterday. Person in charge dated. 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. House made salsa, refied bean, cooked chicken and cooked beef not dated.

Basic - Floor not cleaned when the least amount of food is exposed. Grease behind cook line.

Basic - Reuse of single-service or single-use articles. Operator is reusing sour cream containers to place food into. 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. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the front line two door reach in cooler, beans (52F - Cold Holding) in covered metal container and in the walk in cooler, beans (44F - Cold Holding) in covered metal container. Both portions from the same cook the previous day and cooled overnight. Operator began discarding.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the grill, enchilada (50F - Cold Holding) stored longways in container with top portion above cooling plane and lid of reach in cooler open during lunch rush. Discussed with operator utilizing a deeper pan or storing inside of the reach in cooler. Corrective Action Taken

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. In the walk in cooler chicken and beef missing date removed from freezer and placed in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Deep grooves forming on cook line cutting board.

Basic - Dead roaches on premises. One dead roach in dry storage room on the floor. Employee swept and discarded. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Multiple reuses of sour cream containers, and ice cream containers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris residue in cook line microwave along walls.

Basic - Reuse of single-service or single-use articles. Multiple single service sour cream containers reused to cold hold and hot old time/temperature control food for safety.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at server sink. Person in charge replaced hand washing sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Person in charge hung to dry. Corrected On-Site

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. Dishmachine testing at 0ppm. Person in charge changed sanitizer and retested at 50ppm. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths sanitizer at 0ppm. Person in charge remade to 50ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled.

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on south side of building. Breaker installed. 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. Container of milk stored in reach in cooler in server area opened yesterday morning. Milk dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer on cook line.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical degreaser stored on rack near dish machine. Bottle labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in kitchen are not sealed/painted.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster outside of establishment is on grass.

Basic - In-use wet wiping cloth/towel used under food container. Wet towels under salsa in small service station near kitchen. Towels removed. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in walk in cooler are rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in freezer on cook line. Exterior of cooking equipment in kitchen. Hood filters above cooking equipment in kitchen.

Basic - Single-service articles improperly stored. Two cases of to go lids on floor in storage closet. Items moved and stored correctly. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Under mop sink near dish machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by cook line 0ppm. Solution discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink by Hand wash sink. Moved by manager Corrected On-Site

Basic - Stored food not covered. Container of enchiladas uncovered in reach in freezer. Covered by manger. Corrected On-Site