CHUCHI'S RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat tortilla chips in walk-in cooler. The owner moved the raw fish beside the raw beef in walk-in cooler. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No soap provided at handwash sink in kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting.

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

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed container of medicine Improperly stored on prep table in kitchen. The owner removed the box of Covid Tester from prep table. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw calamari in reach-in cooler across from cook line. The owner moved the raw beef under the raw calamari. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times by container of water. The container of water was removed from handwashing sink in kitchen. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line line gasket torn. Repeat Violation

Basic - Food stored on floor. Observed bag of onions on floor in walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Self-closing device on bathroom door disconnected/broken.

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork and orange rice in walk-in cooler not date marked. Repeat Violation

Basic - Bathroom facility in disrepair. Observed handwashing faucets very lose in men's restroom.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls not inverted above steam table.

Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn. Repeat Violation

Basic - Food stored on floor. Observed bag of onions on floor in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded beef over rice and beans in walk-in cooler. The owner moved the raw breaded beef to other side in walks cooler. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Owner. The owner posted form on wall in kitchen. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. The owner cleaned slicer during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The owner placed paper towels at handwashing sink. 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 pork not date marked. Repeat Violation

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

Basic - Equipment in poor repair. Observed reach-in cooler gasket across from cook line gasket torn.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees front counter.

Basic - Old labels stuck to food containers after cleaning. Observed old label on rice and beans in walk-in cooler. The owner is changing label. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-03-25: Time Extended - From follow-up inspection 2024-05-28: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach-in cooler across from cook line. The operator moved raw chicken over raw chicken. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by dirty dishes. The operator removed dishes from hand washing sink. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

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. Emailed the owner the Employee Reporting Form. The owner printed out during inspection. Corrected On-Site Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink shut off beside stand up freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

High Priority - Nonfood-grade bags used in direct contact with food.

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

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook not using gloves or utensils while engaging in food preparation. Educated cook on using gloves he washed hands and started using gloves while engaging in food preparation. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

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. Emailed manager DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef and mash potatoes in stand up reach-in cooler not date marked.

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

Basic - Dead roaches on premises. Observed 2 dead roaches under storage unit. The operator discarded, cleaned and sanitized area. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food in walk-in cooler.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Educated on cleaning and sanitizing between contact with different raw animal and food products. Corrective Action Taken

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

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

High Priority - Container of medicine improperly stored. Observed bottle of medicine on prep table. The owner removed bottle of medicine. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin working with food and handling clean equipment placed gloves on without washing hands. Educated operator on proper hand washing. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed container of soap water in hand washing sink beside 2 compartment sink. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside stand up reach-in refrigerator hot water turned off.

Basic - Food stored on floor. Observed bag of onions on floor in kitchen. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old label on container of pork. The owner changed date to 9/24/2022. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination in chair.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching cloths while preparing food. Educated cook on proper hand washing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in reach-in cooler across from cook line. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed pot in hand washing sink beside 2 compartment sink. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside 2 Compartment sink. 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 pork and white rice in walk-in cooler not date marked.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Observed box of shrimp on floor in walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees front counter.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. Warning - From follow-up inspection 2021-09-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2021-09-20: Time Extended