LA CHAPINA RESTAURANT

High Priority - Toxic substance/chemical improperly stored hanging on shelving above food prep table and prep sink

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Open dumpster lid.

High Priority - Container of medicine improperly stored. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored over food prep table Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Container of oil stored on floor.

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.

Basic - Food stored on floor.

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

Basic - Old labels stuck to food containers after cleaning.

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. 200 ppm chlorine at dishmachine

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine in dish machine

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit not available.

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

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. Catalina new employees less than 1 month. Veronica has no food handler training.

Basic - Bowl or other container with no handle used to dispense flour

Basic - Cloth used as a food-contact surface. Cloth in contact with bread in plastic bag

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.chlorine at 0 ppm , triple sink is set up to sanitize.

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.seat in front of handwash sink

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in handwash sink Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed food, prepared and packaged on site without the minimum labeling requirements. Deserts and sauce, cooked vegetables, rice in stand up cooler for self service.

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

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

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. Corrective Action Taken

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. Corrective Action Taken

Basic - Single-service articles improperly stored. On the floor