Chirico

Basic – A minimum of one bathroom facility is not available for public use. Restrooms have to be available to guests. Your License is a seating Restaurant with 28 seats.

Basic – Buildup of food debris/soil residue on equipment door handles

Hood and hood filters heavily soiled.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic – Cardboard used to line food-contact shelves throughout facility. Front counters, reach in coolers, floor and others.

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

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several locations throughout.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler in drive thru area.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Cell phone, keys, personal drinks and trinkets throughout facility.

Basic – Employee with no hair restraint while engaging in food preparation. Young Hispanic lady who came in during inspection.

Basic – Equipment in poor repair. Reach in cooler near drive through in poor repair, has duct type tape and cardboard. Broken gaskets and door does not close.

Basic – Equipment or utensils not designed or constructed in a durable manner. Prep cooler at front door has cardboard wrapping to shield from contamination.

Basic – Floor soiled/has accumulation of debris. Floor throughout facility heavily soiled.

Basic – Hood filter missing from automatic fire suppression/exhaust system.

Basic – No copy of latest inspection report available.

Basic – Utility lines are unnecessarily exposed. Floor under handwash sink and cooking equipment heavily soiled in particular, around utility lines.

High Priority – Nonfood-grade containers used for food storage – direct contact with food. Prepped foods stored in t-shirt type grocery Bads.

High Priority – Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. Raw beef over raw green beans and other. Operator states it is his personal food.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork, cooled overnight, temped at 48f. Stop sale issued.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, cooled overnight temped at 48f. Stop sale issued.

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Hoods at prep coolers, tops of hoods at prep coolers, handles and doors of reach in coolers, front of upright oven all heavily soiled.

Intermediate – Manager or person in charge lacking proof of food manager certification.

Intermediate – No proof of required state approved employee training provided for any employees. 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.

Observed electrical wiring in disrepair. Electrical outlet in dining room uncovered.

Portable fire extinguisher is inaccessible. For reporting purposes only. Extinguisher near drive through window covered with hanging bags and other.