Cantina Dos Amigos Degrades its Sanitary Rating

Critical - Observed tamales and shreaded cheese cold held at greater than 41 degrees Fahrenheit. Found at 66 and 60 degrees fahrenheit. Operator discarded tamales and rapid chilled shreaded cheese. Tamales in cooler since 8 a.m. Shreaded cheese restocked less than 2 hrs earlier.

Critical - Observed food being cooled by nonapproved method. Metal containers of refried beans and ground beef cooling covered. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PHF's ranging from 66 to 60 handle dedegrees fahrenheit in west cook line reach in cooler by hot hold

Critical - No conspicuously located thermometer in holding unit. cook line reach in cooler

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. found at 0 ppm. Recommended using three compartment sink

Critical - Hand wash sink lacking proper hand drying provisions. cook line by dish machine

Observed wall soiled with accumulated black debris in dishwashing area. under 3 bay sink

Critical - Fruits/vegetables not washed prior to preparation.scallions Corrected On Site.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.tubed burger sitting in blood in pan in walk in

Observed wall soiled with accumulated black debris in hall by read door

Critical - Observed unlabeled spray bottle.puple cleaner at bar

Critical - License expired more than 30 days, but not more than 60 days, after expiration date. pd117056972

Carbon dioxide/helium tanks not adequately secured.bar

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.3 new somw safe staff

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 45f sticking above cooler line Corrected On Site.

Critical - No conspicuously located thermometer in holding unit.wait station

Critical - Observed food stored in a prohibited area.suger by purse Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.outside margarita noZzels

Observed residue build-up on nonfood-contact surface.shelf under shelf cheese

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.spoons in wood basketCorrected On Site.

Observed food debris accumulated on kitchen floor.outside bar

Carbon dioxide/helium tanks not adequately secured.

Critical - Working containers of food removed from original container not identified by common name.squeeze bottle water

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.guac 54] Corrected On Site.

Observed in-use utensil on oven handle door

Critical - Observed employee switch from working dirty dishes to scooping salsa .

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. lineRepeat Violation.

Food-contact surface not smooth and easily cleanable.boards between beer in walk in

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.BOard on shelf

Waste line missing at soda gun holster.bar

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed live flies in kitchen.

Observed wall soiled with accumulated food debris.by chip warmer

Critical - Observed toxic item stored by utensils.cleaner by onion chopper

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. Missing several employees Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese 45f small prepCorrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bowl in use in flour with no handle Corrected On Site.

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

Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.knobs missing on steam table covers

Observed ripped/worn tin cardboard used as shelf cover.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.measuring cupsCorrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.measuring cups in kitchen

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.clean khife rack has dirty knives in it Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf with chopper

Critical - No handwashing sign provided at a handsink used by food employees.bar

Critical - Hand wash sink lacking proper hand drying provisions.bar

Light not functioning.hood

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.radio Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.Kitchen manager

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. Pro

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. Several new people and missing info

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

In use food dispensing utensils properly stored

Non-food contact surfaces clean

Non-food contact surfaces clean

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Walls, ceilings, and attached equipment, constructed, clean

Employee lockers provided and used, clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Other conditions sanitary and safe operation

Plumbing installed and maintained

Critical - Presence of insects/rodents. Animals prohibited

Ceiling not smooth and easily cleanable.shelves not sealed

No Violations Were Observed