CHAMA NATIVA BRAZILLIAN STEAKHOUSE

Multiple light bulbs within the hood system are not operational at the time of inspection. [CA] Change light bulbs.

PHFs within warmer were measured between 125-128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC re-heated all items within the warmer and raised overall temperature within unit. REPEAT VIOLATION. Failure to comply may result in enforcement action.

1. Hand wash within the restroom is missing soap at the time of inspection. 2. Hand wash next to cook line was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked (soap, water, paper towels) at all times.

Flooring in the following locations is starting to fall apart and lifting from the floor: - Front of cook line - Within the bar area - Front of the dish washer in the back of facility. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Make repairs to the flooring within these areas.

Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

Sanitizer at dish washer within the bar was measured at 0PPM at the time of inspection. No active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] All dishes will be taken to the dish washer in the back of the facility; that one was measured at 50PPM.

1. Ants were noted next to the dipping well at the time of inspection. 2. Multiple flies noted around the soda dispensing machine; back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

2 of the 6 handwash stations were not stocked with soap. [CA] Ensure all handwash stations are stocked with soap and paper towels in dispensers at all times. [COS] PIC put portable soap pumps for a suitable alternative until he can order and install permanent soap dispensers.

Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.

Some food items noted on the floor of the walk in and walk in freezer at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved all products off the ground.

All hand wash stations within the food prep areas have issues at the time of inspection; either missing paper towels or missing soap inside of dispenser. [CA] Hand washing facilities shall be equipped with hand washing cleanser and single-use sanitary towels in dispensers at all times. [COS] PIC was able to refill all hand wash stations. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Dust build up noted on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Sanitizer within the dish washer in the back prep area was measured at 0PPM at the time of inspection. Active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility has a 3-compartment sink that could be used to wash, rinse, and sanitize.

Multiple fruit flies noted around the hand wash station where the soda machines area located. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

PHFs within warmers were measured between 126-128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.