VIVA CHILE LINDO RESTAURANT & BAR

Violations (12)

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm chlorine. Operator added chlorine and retested at 100ppm chlorine

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink tested at 0ppm chlorine. Operator added chlorine and retested at 100ppm chlorine **Corrected On-Site**

  High Priority

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee enter building and put gloves without washing hands, instructed employee to remove gloves and wash hands **Corrected On-Site**

  High Priority

• 12A-20-4CriticalCorrected on site

  Employee washed hands with no soap.

  High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap at three compartment sink. Instructed employee to rewatch hand at hand wash sink with soap **Corrected On-Site**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25.

  High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-25. Observed food handling at time of inspection **Admin Complaint**

  High Priority

• 08A-17-6CriticalCorrected on site

  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef not in original packaging in reach in freezer. Operator reorganized

  High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef not in original packaging in reach in freezer. Operator reorganized **Corrected On-Site**

  High Priority

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad prepared on Sunday in cook line flip top not date marked. Operator date marked

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad prepared on Sunday in cook line flip top not date marked. Operator date marked **Corrected On-Site**

  Intermediate

• 10-17-4Corrected on site

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

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cook line. Operator removed **Corrected On-Site**

  Basic

• 53B-14-5

  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.

  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.

  Intermediate

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line flip top/gaskets

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 30 minutes at 12:00 (93F-108F - Cooling); to 88F-100F at 12:40 being cooled at room temperature with lids on. Operator moved to reach in freezer and removed lids

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice cooling for 30 minutes at 12:00 (93F-108F - Cooling); to 88F-100F at 12:40 being cooled at room temperature with lids on. Operator moved to reach in freezer and removed lids **Corrective Action Taken**

  Intermediate

• 53A-05-6

  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/

  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/

  Intermediate

• 31B-02-4Corrected on site

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

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area hand wash sink. Operator provided **Corrected On-Site**

  Intermediate