Cheznous Haitian & American Rest Improves its Sanitary Rating

No Violations Were Observed

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Liver **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - High - Operating with an expired Division of Hotels and Restaurants license. **Warning**

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**

Basic - Food stored on floor. Pork, chicken, operator placed pans above floor. **Corrected On-Site**

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Light out damaged/in disrepair. 2 door reach in.

Basic - Shelf under preparation table soiled with food debris.

Basic - Unsealed floor in food preparation, food storage, warewashing area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Brought to 100 ppms. **Corrected On-Site**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employees washed hands and changed gloves. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Changed and set up correctly, **Corrected On-Site**

Basic - Equipment in poor repair. Broken plastic food container lid, discarded, **Corrected On-Site**

Basic - Floor not cleaned, debris, A/C room.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - RIF door's lid has pitted the surface. Taped.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Changed **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 5 pounds of Turkey, 10 pounds of pork, on top of prep table, as per operator food had been left there no longer than 2 hours waiting to to get fried. Corrective action taken, the Operator re-heated products frying them and placed them on the steam table.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, turkey, beans, food dated by operator, **Corrected On-Site** **Repeat Violation**

Intermediate - Season mix scoop with no handle, Removed, Corrected on site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Bottle labeled, **Corrected On-Site**

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.

Basic - Bathroom facility not clean.

Basic - Build-up of grease on nonfood-contact surface, stove

Basic - Floors not maintained smooth and durable.

Basic - Light out, prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, knive, **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, restroom

Intermediate - No soap provided at handwash sink, kitchen and lady's room, corrected on site.

Basic - Ceiling tiles with water damage, prep and restroom area.

Basic - Food debris/dust/soil residue on dry storage shelves.

Basic - Light out, 2 door RIC, kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Pesticide/insecticide labeled for household use only present in establishment.ortho home pest control.

Intermediate - No cleaning agent provided in wash compartment of sink.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours frozen not properly date marked, pork, turkey, RIF.

Intermediate - Soil residue in food storage containers.

Basic - Ceiling tiles with water damage, soiled with accumulated dust, kitchen.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**

Basic - Equipment in poor repair, Rif rusted and broken lids observed.

Basic - Floor tiles cracked, broken or in disrepair, prep area.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Lights out, RIC, 2 door, kitchen.

Basic - Open dumpster lid.

Basic - Soil residue build-up on nonfood-contact surface, inside RIC, remove cardboard.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours fresh and frozen not properly date marked, beans, fish, plant food, RIC and freezer. **Repeat Violation**

Basic - Employee personal items stored next to a food preparation area, shoes next to sodas.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Soil residue build-up under foil paper on storage shelves, remove paper and clean properly.

Basic - Stored food not covered in chest freezer, pork.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Live flies in dumpster, see 33.

Intermediate - Handwash sink used for purposes other than handwashing, rinsing parsley, corrected on site.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again, fish, goat, pork, Rif.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held frozen more than 24 hours not properly date marked, fish, sauce, RIC.

Basic - Wall''s baseboard in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable, burned, steam table.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, ck all units, replaced as needed.

Basic - Wall's baseboard in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dead roaches on premises, provide last exterminator report via fax: 954-956-5699 by 7-24/13.

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, Row fish next to cooked pork, RIC, corrected on site.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, fish and pork on prep table at room temperature, instructed operator to put it back in cooler until order is placed.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee changed tasks from moping to prep food and did not changed gloves.Corrected on site.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Interior of refrigerator soiled with accumulation of food residue.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Reach-in cooler shelves soiled with food debris.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, fish, pork, beef, RIC, Corrected on site.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, in Reachin freezer. aught ladies how to cool uncovered in freezer, then once it reaches the 41 cover it. Language difficultly.

Basic - Food stored on floor. Plantains, kitchen.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed hands with gloves on in 3 compartment sink

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reachin freezer soiled with blood.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-improper cooling; temperature at 69-71 degrees from last night.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-cooked pork, beef; 69-71 degrees; stop sale-reachin freezer cooling from last night at closing, covered and the wrong method of storing hot food-covered stacked plastic tubs on top of each other-4 bus tubs. full.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorineCorrected On Site.

Critical - Food-contact surfaces and utensils not sanitized properly after cleaning-washing pots with no sanitizer.

Observed residue build-up on nonfood-contact surface-bathroom doors.

Observed residue build-up on nonfood-contact surface-mop sink outside.

Critical - Handwashing cleanser lacking at handwashing lavatory-ladies room.

Ceiling not smooth and easily cleanable-acoustic tiles in prep area. Repeat Violation.

Light not functioning-ladies room.

Observed unnecessary items on the premise-outside back door-broken wood, boxes

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. white rice at the cookline. Corrected On Site. reheated.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. not changed after handling money. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Observed toxic item stored by food. rubbing alcohol. Corrected On Site.

Critical - Establishment operating without a current Hotel and Restaurant license. Expired. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.

Observed dispensing equipment that allows contamination. no-handled cup inside sauce container. Repeat Violation.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. chlorine test paper needed

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in the produce reach in cooler. Corrected On Site. moved to another unit.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, pork at the prep area. Corrected On Site. reheated. Repeat Violation.

Critical - Observed food being cooled by nonapproved method. deep closed containers. Corrected On Site. Repeat Violation.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork in a reach in freezer.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Stem type thermometer not within the intended measuring range of use. no thermometer for cold food. Repeat Violation.

Critical - Observed potentially hazardous food thawed at room temperature. turkey. Corrected On Site. moved to a cooler. Repeat Violation.

Observed dispensing equipment that allows contamination. no handled scoop inside food container.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. self closing mechanism in disrepair.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Violation: 05-03-1Stem type thermometer not within the intended measuring range of use. no thermometer provided to measure cold temperatures.

Violation: 37-12-1Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reach-ins.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at the steamtable. Corrected On Site. reheated, cover with a lid. Repeat Violation.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plantains. less than 4h out of temperature. explained and implemented time control procedure.

Critical - Observed food being cooled by nonapproved method. closed containers

Critical - Stem type thermometer not within the intended measuring range of use. no thermometer provided to measure cold temperatures.

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Observed single-service articles stored without protection from contamination. take out boxes not inverted.

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - License expired more than 30 days, but not more than 60 days, after expiration date.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at the steamtable, less than 4h out of temperature. operator cover the food with a lid.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. legu,e at the cookline, Corrected On Site. reheated.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.

Observed employee with no hair restraint.

Critical - Vacuum breaker mising at hose bibb. mopsink

Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. mop sink.

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. mop sink.

Violation: 37-12-1Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license. Observed 28 seats in the establishment, 9 seats according to license. This violation must be corrected by : 04/17/09. Time extension, this violation must be corrected by 04/24/09.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. men restroom.

Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.

Critical - Hot water not provided/shut off at employee hand wash sink. men restroom.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed food debris accumulated on kitchen floor. under equipment.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed gaskets/seals on cold holding unit in poor repair. glassdoor RIC.

Critical - Observed incorrect information on Hotel and Restaurant license. Observed 28 seats in the establishment, 9 seats according to license. This violation must be corrected by : 04/17/09.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in RIC.

Observed ripped/worn tin foil used as shelf cover.

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, pork in prep area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, turkey, chicken in RIF.

Critical - Vacuum breaker mising at hose bibb. mop sink.

Critical - Hot water not provided/shut off at employee hand wash sink-bathroom.

Critical - Observed employee handling money then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site-employee washed hands after I advised her on immediately handwashing if she we will be touching ss utensils and serving food.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure-rte vegetables Corrected On Site-used tongs for rte vegetable garnishes.

Observed nonfood-grade containers used for food storage-shopping bags used to store cut vegetables in ric.

Observed nonfood-grade containers used for food storage-shopping bags used to store pealed and sliced plantains.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-beef

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-pig feet.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-pork