CHIDO MEXICAN GRILL

High Priority - Live, small flying insects found Observed three flying insects in warewashing area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four commercially packaged fish sealed in packing labels with "remove before thawing" on package. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in front of hot well across from stove soiled/ stained. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to triple sink. Operator replenished soap. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored in women's restroom. Operator labeled spray bottle of bleach. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed four commercially packaged fish sealed in packing labels with "remove before thawing" on package. See stop sale.

Basic - Covered waste receptacle not provided in women's bathroom. Observed women's waste receptacle missing lid/ cover

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage shelf in bar area unable to properly air dry Repeat Violation

Basic - Equipment in poor repair. Observed gaskets on two of the doors on flip top reach-in cooler across from grill torn.

Basic - Food stored on floor. Observed two bag in box sodas on floor in front of storage shelf.

Basic - Grease recycling container overflowing. Observed grease bin in back of restaurant overflowing on top of container.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under grill with an accumulation of food debris and shelves at front service line/: expo line has accumulation of food debris. Also, basin of hand wash sink next to triple sink soiled and exterior of bins and lids for chips in kitchen area. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed gap at side emergency door and vermin present.

Basic - Single-service articles improperly stored. Observed multiple open boxes with sleeves of single use containers and cups stored on floor in back area of dining room.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in warewashing, kitchen and cook line areas.

High Priority - Container of medicine improperly stored. By the prep area, hydrogen peroxide of tortillas. Operator relocated the medicine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in kitchen area land on operator, employee attempted to remove fly. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw chorizo in package over unwrapped ready to eat chile rellenos. Employee relocated the chile rellenos. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, salsa (49F - Cold Holding) per operator refilled container recently. Operator relocated the salsa to the walk in cooler to bring back to temperature range. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels. 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. In the walk in cooler, tamales prepared the day before not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on in use prep table. Employee drink in reach in freezer. Operator relocated drinks. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf over three compartments sink, clean metal containers stacked while wet. Repeat Violation

Basic - Equipment in poor repair. Flip top reach in cooler on cook line has torn door gaskets and a broken door handle. Repeat Violation

Basic - Food stored on floor. Bulk container of chips stored on the floor. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife between reach in cooler doors. Tongs stored on oven door handles. Ice bucket on bulk ice bin not inverted or covered for protection. Operator relocated items. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of bar counter soda dispenser for Coca-Cola has residue build up behind nozzle. Employee began to clean. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid open.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler behind flip top has build up of debris.

Basic - Stored food not covered. In the reach in freezer, uncovered tamales and chile rellenos. In the walk in cooler, uncovered beans.

Basic - Time/temperature control for safety food thawed in an improper manner. On prep table, vacuum packed fish still frozen thawing at ambient air temperature. Operator had employee relocated and cut open the packaging. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind bulk ice bin has build up of dust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop head stored in mop sink. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar counter sanitizer solution at 0ppm, operator asked employee to add chlorine bleach. Corrective Action Taken

High Priority - Container of medicine improperly stored. First aid kit and bottle of peroxide over wrapped tortillas. Operator relocated the peroxide and first aid kit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris on the blade. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection no chlorine test kit available for testing the dishmachine or sanitizer solution buckets, operator has quaternary test kit for three compartment sink.

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. In the walk in cooler, previously frozen and thawed tamales from 11/22 not properly date marked when placed back under refrigeration.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance spots on the deflector plate.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on the side of the bulk ice bin not inverted or covered. Operator inverted the ice bucket. Corrected On-Site

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line missing door handle for the flip top door.

Basic - Food stored on floor. Container of cooking lard stored on the floor. Operator relocated the container. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle and cheese grater between flip top reach in cooler doors and side of equipment. Operator relocated all utensils. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on both sides of the cook line have old food debris on and under the rotating plate.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fire suppression system under the cook line hood system, has build up of grease. Underside of soda dispenser behind bar counter has mold like substance behind the soda nozzles. Operator had employee clean the soda dispenser. Corrective Action Taken

Basic - Open dumpster lid. Dumpster lid open during inspection.

Basic - Raw fruits/vegetables not washed prior to preparation. In the cook line flip top reach in cooler, unwashed avocados with the sticker still attached.

Basic - Stored food not covered. In the standup reach in freezer, uncovered containers of tamales and Chile rellenos. Employee covered both items. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Hardware store bucket used in direct contact with queso.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken fingers sitting out in bag in kitchen at 60F. Person in charge discarded. Lettuce on line at 47F, person in charge discarded. Recommend adding ice to pan. Queso at 49F. Person in charge states has been out less than 30minutes, moved to reach in. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa in covered 5 gallon buckets at 73F, 45min later at 72F. Person in charge still has 2.75 hours to ambient cool as item is not heated, began breaking down into smaller metal containers and placing in reach in freezer. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher and ice in front hand wash sink. Pitcher was removed. Corrective Action Taken

Intermediate - Misrepresentation of a fruit or fruit juice. Establishment has multiple drink items on bar menu advertising "fresh lime juice" is using commercially processed lime juice during inspection. Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge utilizes chlorine, unable to provide test strips. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tamales in walk in cooler made Sunday with no date mark.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign in back men's restroom.

Basic - Single-service articles not stored inverted or protected from contamination. Single service bowls not inverted in kitchen, person in charge inverted. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In walk in cooler multiple items stored uncovered.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer testing at 0ppm, person in charge remade to 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Working containers of food unlabeled, person in charge began marking. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook on cookline handle raw chicken with gloved hands, then reach into bucket of tortillas chips with same gloved hands with no hand wash. Tortillas chips discarded.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed cook on cookline handle raw chicken with gloved hands, then reach into bucket of tortillas chips with same gloved hands with no hand wash. Tortillas chips discarded.

High Priority - Nonfood-grade bags used in direct contact with food.Frozen food items stored in direct contact with to go bag in freezer. Also tool brand bucket used in direct contact with salsa.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over prepped peppers. Raw shell eggs stored over sauces. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso on line at 118F, person in charge began reheating. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb out back with red hose attached. Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Only hand wash sink in kitchen blocked by dirty dish cart. Cart was moved. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection. Repeat Violation

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/ 4+ employees present with no CFM.

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. Some employees with no proof of training have no proof of being informed of reporting responsibility.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees working for 1 year with no proof of CFM.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves steaks to order, no consumer advisory posted. Provided and posted during inspection. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in kitchen.

Basic - Grease receptacle lid open, broken, or missing. Lid open on grease receptacle and dumpster during inspection.

Basic - Hole in or other damage to wall. Hole in wall observed at front hand wash sink.

Basic - Single-service articles not stored inverted or protected from contamination. Single service items on make line not inverted.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from hose bibb out back with green hose attached. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-27: No change. Admin Complaint

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, sanitizer not moving through line when primed. Person in charge will set up triple sink to sanitize until unit can be serviced. Corrective Action Taken

High Priority - Food stored in ice used for drinks. Container of lemons stored in drink ice, person in charge removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insect in kitchen during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage on make line 52F. Person in charge states has been on line for 1 hr. Moved to reach in cooler below. Also cheese in kitchen at 64F. Person in charge moved to walk in cooler states has been out for 30 minutes. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb outside by dumpster with green hose attached.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by dirty dish cart. Person in charge moved. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge only able to provide quatanery ammonium test strips, utilizes chlorine in dishmachine. Quatanery ammonium test strips are expired.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in bar area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at bar hand wash sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance on deflector plate.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container with no lid or straw on prep table while employee prepping cheese. Person in charge removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under door in kitchen and at back exit by restrooms.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between equipment in kitchen. Person in charge removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms at back of establishment person in charge states employees utilize. Person in charge posted. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at top shelf of cookline not inverted, person in charge inverted. Corrected On-Site

Basic - Stored food not covered. Multiple items in walk in cooler uncovered.

Basic - Working containers of food removed from original container not identified by common name. Seasoning containers in kitchen with no label. Person in charge began labeling. Corrective Action Taken Repeat Violation