CHIQUITITAS LOUNGE

2-2A: .03(2)(m)Facility did not have any way to demonstrate that employees are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 2/25/2025.

6-1A: .04(6)(f)Observed raw meats holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded meat.

FOURTH CONSECUTIVE VIOLATION OF SAME CODE PROVISION

10D: .04(4)(d)Observed all working containers of sauce without common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC (person in charge) labeled items with common name.

15A: .05(6)(a)Observed a prep cooler holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 2/25/2025.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

2-2B: .03(5)(j)1&2Observed multiple open water bottles on food prep surfaces throughout the kitchen and the bar Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: All water bottles discarded

4-2B: .05(7)(b)Observed large amounts of mold like build up on interior of the ice machine Equipment food-contact surfaces must be cleaned at appropriate times and often enough to preclude an accumulation of debris buildup. (C)

6-1A: .04(6)(f)Observed beef pork and rice holding at temperatures greater than 41F in two cold hold units. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items discarded