CHA-CHA JAPANESE CAFE

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. Employee employed appropriately 1 month. Employee completed during inspection. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty rack. Observed at cook line: clean pans, noodle strainer and ladle stored on and touching directly, a heavily soiled storage rack.

Basic - Old food stuck to clean dishware/utensils. Noodle strainer and ladle with old dried noodles stored on storage rack.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored inside mop bucket neat entrance to restroom. Operator removed.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee used broom to clean then began handling clean rice cooker lit to open; no hand wash. Advised employee to wash hands and clean and sanitize lid of rice cooker. Repeat Violation Admin Complaint

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.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside and started to engage on kitchen jobs like grabbing clean dishes with out washing hands. Employee washed hands Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher only washing cups with soap and water. Educated dishwasher how to properly sanitized dishes. He set up the 3 compartment sink correctly. And re-sanitized dishes Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Table next to stovetop Cooked pork 74F cold holding, bamboo cooked 70F cold holding Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator transferred to reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line Rice warmer not connected cooked rice 112F hot holding Per operator stored for approximately 30 minutes. Operator turned on warmer to reheat rice to 165F+ Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap stored next to pork Loin inside prep sink Operator removed soap bottle Corrected On-Site

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/

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dust bin then handle clean plates and handle various foods; no handwashing. Employee washed hands. Corrected On-Site

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.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaned utensil at triple sink then prepared food; no hand wash. Advised operator that employee should wash hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleaned utensil and pots but not sanitize. Advised operator to clean then sanitize equipment/utensils.

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored over juices. Operator stored properly. Corrected On-Site

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. Employee employed 2.5 weeks. Operator had employee complete form. Corrected On-Site

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. 1 employee training expired.

Basic - Equipment and utensils not properly air-dried at rack near cookline - wet nesting.

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in front hand sink

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Thermometer washed but not sanitized. Operator removed to be washed and sanitized. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 11/26 dated cooked beef not consumed/sold within 7 days after opening/preparation.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Operator had employee sign the employee reporting agreement . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemical on front counter without label. Operator removed to be labeled. Corrective Action Taken

Basic - Food stored on floor. At front counter area near double glass door standing reach in cooler: Boxes of chocolate sticks on the floor. Operator stored properly. Corrected On-Site

Basic - In kitchen area: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Single-service articles improperly stored. In storage area next to ice cream freezer: Single service items cups on the floor. Advised operator to store properly. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from prep table. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelet. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Operator provided face mask. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on prep table Hard boil eggs 69°F cold Holding. Per operator product stored for longer than 4 hours.Per operator product not prepared or portioned today. Operator discarded.See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on prep table Hard boil eggs 69°F cold Holding. Per operator product stored for longer than 4 hours.Per operator product not prepared or portioned today. Operator discarded.See stop sale. Observed a container with cooked mushrooms 67°F cold Holding .stored on prep table per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved product to reach in freezer. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed a container with w240 stored above clean pots and pans on kitchen area and a container with flex seal stored above soda boxes on front counter area. Operator removed and stored properly Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator Multiple containers with curry sauce, cooked pork, hard boiled eggs inside coolers with no date mark. Per operator products prepared and stored for approximately 28 hours. Operator dated marked products Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed multiple utensils use for handling food stored on shelf soiled on cook line. Operator removed and clean , sanitized utensils Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All shelving on kitchen area

Basic - Two bags of rice stored on floor on small room next to kitchen. Operator stored properly Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Medicine and first aid kit stored above takeout containers in shelving unit in storage room. Employee began moving items. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over bean sprouts at reachin cooler. Raw pork over sauces at reachin freezer. Foods properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 55F at cookline under no temperature control. As per cook out of temperature for about 1.5 hours. Not prepped or portioned today. Moved to cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer next to food in front counter area. Degreaser stored above drinks in shelving unit by reach in freezer at cookline. Sanitizer next to oil at cookline. Chemicals properly stored. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over takeout containers in storage room. Drink removed. Corrected On-Site

Basic - Food storage container lid cracked or broken. Corn

Basic - Food stored on floor. Chili bag on floor in storage room. Food elevated. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in front counter

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Wood shelving in front counter area not smooth and easily cleanable. Chipping observed.

Basic - Single-service articles improperly stored. Takeout containers on floor near back door. Takeout containers not inverted in storage room area shelving. Containers inverted. Corrected on site.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container with hard boil eggs stored inside tall reach in cooler on kitchen area at 3:15pm (49°F - Cooling)rechecked at 4:40pm same temperature. Per operator product cooling for approximately 4 hours. At the current cooling rate product will not cooled to 41°F within 6 hours. Operator uncovered product. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching his personal cellphone followed by engaging on food preparation with out washing hands first or changing gloves. Operator corrected employee on proper hand washing. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with bean sprouts (70°F - Cold Holding)stored on prep table on kitchen area. Per operator product stored for approximately one hour. Per operator product not prepared or portioned today. Operator moved product to reach in cooler. Corrective Action Taken

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200ppm chlorine. Operator corrected to 100ppm chlorine. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on prep sink, followed by engaging on food preparation. Operator corrected employee on proper hand washing at hand washing sink and proper use of prep sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty plastic container stored inside hand washing sink on kitchen area. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on kitchen area next to 3 compartment sink. Operator provided paper towel. Repeat Violation

Intermediate - No soap provided at handwash sink next to 3 compartment sink on kitchen area. Operator provided soap.

Basic - Food stored on floor. Observed a pot with cooked pork stored on the floor on kitchen area. Operator stored properly. Corrected On-Site