EXQUISITE CHAPIN RESTAURANTE LLC

Violations (9)

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over open pit of cooked rice in kitchen reach in cooler. Employee reorganized.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over open pit of cooked rice in kitchen reach in cooler. Employee reorganized. **Corrected On-Site** **Warning**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler on bottom shelf. Per employee, item was cooling for more than 6 hours overnight.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler on bottom shelf. Per employee, item was cooling for more than 6 hours overnight. **Warning**

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler. Per employee, item was cooling for more than 6 hours overnight on bottom shelf. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling) cooling in deep filled metal pot in kitchen reach in cooler. Per employee, item was cooling for more than 6 hours overnight on bottom shelf. See stop sale. **Warning**

  High Priority

• 14-31-5Critical

  Nonfood-grade bags used in direct contact with food. Non food grade plastic thank you bags used to store and in direct contact with bread at kitchen reach in cooler.

  High Priority - Nonfood-grade bags used in direct contact with food. Non food grade plastic thank you bags used to store and in direct contact with bread at kitchen reach in cooler. **Warning**

  High Priority

• 14-01-5

  Bowl or other container with no handle used to dispense food. Bowl with no handle stored directly in sugar container at prep area.

  Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored directly in sugar container at prep area. **Warning**

  Basic

• 53B-01-5

  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 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. **Warning**

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. Heavily burnt and chipped cutting board at kitchen flip top prep cooler.

  Basic - Cutting board has cut marks and is no longer cleanable. Heavily burnt and chipped cutting board at kitchen flip top prep cooler. **Warning**

  Basic

• 31B-04-4

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

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

  Basic

• 53A-01-7

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

  Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**

  Intermediate