Cantina Grill Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of tortilla holding unit. Employee started to clean top of unit during insoection. **Corrective Action Taken** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a bag of onions not 6 inches of floor. operator moved product. **Corrected On-Site** **Repeat Violation**

Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle.

Basic - Dumpster. receptacle lid open, broken, or missing.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - No handwashing sign provided at a hand sink used by food employees. At both bathrooms used by food service employees. Provided sign to operator. **Corrective Action Taken**

Basic - Open dumpster lid.

Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler in front of cookline. **Repeat Violation**

Basic - Walk-in cooler gasket torn/in disrepair.

Basic - Wall soiled with accumulated black debris in dishwashing area.

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

Basic - Working containers of food removed from original container not identified by common name. Sauces.

Basic - Worn, torn and/or soiled floors/carpeting. Floor mats at both entrances of establishments. Floor mats were removed from inside establishment to clean. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Observed cooked black beans (98°F - Hot holding), less than 30 minutes. Employee reheated to 178°f). **Corrected On-Site** **Repeat Violation**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**

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

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**

Basic - Food debris/dust/grease/soil residue on exterior of chip holding unit.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Scoop on top of holding unit, **Corrected On-Site**

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

Basic - Reach-in cooler gasket torn/in disrepair.

Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked black beans (94°F - Hot Holding); employee transferred product to reheat. **Corrected On-Site**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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

Basic - - From inspection on 2015-12-09: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath flat grill, tortilla maker table. - From follow-up inspection on 2016-02-09: **Time Extended**

Basic - - From inspection on 2015-12-09: Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. - From follow-up inspection on 2016-02-09: **Time Extended**

Basic - - From inspection on 2015-12-09: Basic - Soiled reach-in cooler gaskets. - From follow-up inspection on 2016-02-09: **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Underneath flat grill, tortilla maker table.

Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. On 12/9/15, observed 44 seats inside the establishment. The establishment is licensed for 10 seats. Provided seating evaluation form to operator.

Basic - Floor drains/drain covers heavily soiled.

Basic - Floor soiled/has accumulation of debris underneath equipments.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets.

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.

High Priority - Employee washed hands with cold water.

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. By. Mop sink/warewashing area. **Repeat Violation**

Intermediate - Encrusted material on can opener blade.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand sink by front counter.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Basic - Leaking pipe at plumbing fixture. Under three compartment sink.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Small flying insects in bar area.

High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**

High Priority - Toxic substance/chemical stored by or with food. Medicine over sugar **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. By dining area

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. By tortilla press

Basic - Cardboard used to line food-contact shelves.

Basic - Case/container/bag of food stored on floor in kitchen. Unwashed produce

Basic - Cloth used as a food-contact surface.

Basic - Cove molding at floor/wall juncture broken/missing. By warewashing area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Basic - Exterior door has a gap at the threshold that opens to the outside. By dining area

Basic - In-use scoop stored on soiled surface between uses.

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

Basic - Soiled reach-in cooler gaskets.

Basic - Utensils in poor condition. Blender cup

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Live, small flying insects in food preparation area. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Black Beans pure at 52-57 f, cooked on 7/24/14 as per manager

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Black Beans pure at 52-57 f, cooked on 7/24/14 as per manager

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. At prep sink

Intermediate - Encrusted material on can opener blade.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Food manager certification for Nancy Hernandez is expired and is currently present.

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Ice chute soiled/build up of mold-like substance/slime. At soda dispenser

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Floor tiles cracked, broken or in disrepair.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Live, small flying insects in food preparation area.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

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

Basic - Soil residue build-up on nonfood-contact surface.

Basic - Toilet not flushing/functioning properly. **Repeat Violation**

Intermediate - Encrusted material on can opener blade.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Intermediate - Encrusted material on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink used for purposes other than handwashing.

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

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

Basic - Toilet not flushing/functioning properly.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored in a prohibited area.Boxes across from bathrooms/management states just came in

Critical - Observed food stored on floor.walkin

Critical - Observed encrusted material on can opener.

Critical - Observed handwash sink used for purposes other than handwashing.quac storage Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.mens bathroom

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.lite covers

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment.scoop

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

Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - No conspicuously located thermometer in holding unit.standup cooler

In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on top of machine

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

Observed gaskets/seals on cold holding unit in poor repair.under grill

Observed gaskets/seals on cold holding unit in poor repair.standup cooler

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

Critical - Observed soiled reach-in cooler gaskets.under grill

Critical - Observed handwash sink used for purposes other than handwashing.storage

Critical - Hotel and Restaurant license not properly displayed.current 2012 not posted

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Lights missing the proper shield, sleeve coatings or covers.

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

Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Observed food stored on floor. Corrected On Site.

Lights missing the proper shield, sleeve coatings or covers.