CHIRPS INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. 06/01/2025 Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On make line shelled eggs 65/58/71f Held less than four hours.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Working containers of food removed from original container not identified by common name. Sugar bin in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs at room temperature(80f) held less than 4hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle mix 68 less than 4hrs. Operator placed item inside reach in cooler. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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.

Basic - Stored food not covered. Tea containers uncovered Operator covered teas. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator placed mops correctly. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line.