CANCUNS MEXICAN GRILL OF CHIPLEY

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container inside the Bar hand sink.

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

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. Left a copy. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bar hand sink.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Front lid of the ice machine is not on.

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

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

Basic - Ice scoop handle in contact with ice. Ice bin

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. Repeat Violation

Basic - Single-service articles improperly stored. Coffee filter setting on top of the tea machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated they ran out of test strips last week but they have some being delivered. I left proper test strips for use until delivery. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked in server area not properly dried before being stacked wet nesting.

Basic - No Heimlich maneuver/choking sign posted. Informed manager the need for choking poster states she will post one this afternoon.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink no sign for hand wash only. Manager states she will make one and hang it this afternoon.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by a total of 59 rodent droppings found in the following locations: 50 rodent droppings by mop sink in attached outside dry storage area and 9 rodent droppings by canned tomatoes in attached outside dry storage area. Outside dry storage area only accessible by exterior door. Admin Complaint - From follow-up inspection 2024-10-01: Upon callback, no rodent droppings observed. Admin Complaint - From follow-up inspection 2025-02-04: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed handwash sink in dish area removed; part of dining area converted to server station with ice machine, drink station, reach-in coolers, and handwash sink; and walk-in freezer added. Warning - From follow-up inspection 2024-10-01: Time Extended - From follow-up inspection 2025-02-04: Upon callback, updated plans have not been submitted to plan review. Admin Complaint

Basic - Hole in or other damage to wall. Observed hole in outside wall of dry storage room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard in walk-in cooler with accumulation of dust.

High Priority - Displayed food not properly protected from contamination. Observed tea ready for service in server are not covered for protection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen area next to cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked in server area without properly drying.

Basic - Food stored on floor. Observed juice concentrates stored in a box on the floor in walk in freezer. Salsa in containers stored on floor in walk in cooler.

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

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle stored on dish machine improperly stored.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in center of kitchen. Employee replaced paper towels. Corrected On-Site

Basic - Food stored on floor. Observed bucket of sour cream stored on floor in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle hanging on dish machine improper storage.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Refried beans, tomatoes and guacamole in walk in cooler with no product label or date.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on dish machine with chemical like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting in server area.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans in walk in cooler with no date mark. Manager states they were prepared on 7-23 manager placed date markings on product.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Observed buckets of cheese sauce stored on floor in walk in cooler.

High Priority - Displayed food not properly protected from contamination. Observed tea ready for service not covered in server area.

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.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food prep area then engaging in food prep.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed employee wash pan and stack it without letting it dry first in dish area. Cups by drink machine also stacked without allowing to properly dry.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in dish pit area. Not landing or near food prep area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice taken off heat source at 12:15 time temp 2:10 p.m @ 111°F. Put back on steam table. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed pump bottle of soap not used in dish machine on top of machine.

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.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Luis Alberto Reyes Barragan 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. Observed beef, beans, rice and chicken in walk in cooler that need to be date marked.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink by cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink above prep area in kitchen.

Basic - Employee eating in a food preparation or other restricted area. Employee drinking water on cook line in kitchen.

Basic - Food stored on floor. Observed water bottles on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment in server area to cut lemons.

Basic - Old labels stuck to food containers after cleaning. Observed in walk in cooler pans with old labels not removed after washing.

Basic - Stored food not covered. Observed tea ready for service not covered in server area.