Chapala Authentic Mexican Restaurant & Grill, 67 Eglin Parkway Ne, Fort Walton Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Light build-up of grease on hood filters.
- Basic - Lights not functioning in beer walk in cooler.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Screen in door torn/in poor repair- kitchen door.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler- beef and chicken in same container. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing- small bucket store in. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- stewed chicken, walk in cooler. Explained varies methods. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- stewed chicken, walk in cooler.
|
11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tile in disrepair. Several places.
- Basic - Ceiling tile missing. In water heater closet. **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Floor area(s) covered with standing water in dry storage area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of microwave (by cookline) soiled with encrusted food debris.
- Basic - Light not functioning in dry storage areas and walk in freezer.
- Basic - Margarita mix stored on floor. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Chlorine
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (cheese dip and enchilada sauce) not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food (cheese dip and enchilada sauce made at 10am) not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale.
- High Priority - Raw animal food (chicken) stored over ready-to-eat food (cut peppers).
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink by wait area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food (cheese dip, enchilada sauce, beans, and ground beef) left at room temperature to cool.
- Intermediate - Potentially hazardous (time/temperature control for safety) food (chilies rellenos) covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food (enchilada sauce and cheese dip) cooled in quantity deeper than 4 inches.
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Ceiling tile missing. In water heater room.
- Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen.
|
3/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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