Carlos & Pepes 17 St Cantina Improves its Sanitary Rating

Basic - - From inspection on 2016-08-31: Basic - Build-up of grease on nonfood-contact surface. In cook line by fryers under fryers **Warning** - From follow-up inspection on 2016-10-26: Not cleaned properly .at time of callback inspection Per manager will call company to redo fryers and fryers area in cook line

High Priority - - From inspection on 2016-08-31: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found cooked chicken soup in 53 f over night over 6 hours .see stop sale **Warning** - From follow-up inspection on 2016-10-26: No cooling process at time of callback inspection

High Priority - - From inspection on 2016-08-31: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk in cooler cooked chicken soup in 53 f over night over 6 hours **Warning** - From follow-up inspection on 2016-10-26: No stop sale issued at time of callback inspection

High Priority - - From inspection on 2016-08-31: High Priority - Food with mold-like growth. See stop sale. In walk in cooler case of oranges . **Warning** - From follow-up inspection on 2016-10-26: No stop sale issued at time of callback inspection

Intermediate - - From inspection on 2016-08-31: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In walk n cooler found cooked chicken soup in 53f over night in deep container .not cool down properly **Warning** - From follow-up inspection on 2016-10-26: Using chill sticks to cool down soups No cooling process observed at time of callback inspection

Basic - Accumulation of debris on exterior of warewashing machine. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.soap and paper towels dispensers by hand wash sink in dish area **Warning**

Basic - Build-up of grease on nonfood-contact surface. In cook line by fryers under fryers **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish area And dish machine duct **Warning**

Basic - Floor area(s) covered with standing water. Inside walk in cooler and in cook line where floor tiles broken **Warning**

Basic - Floor soiled/has accumulation of debris. Behind freezers next to dish area **Warning**

Basic - Floor tiles cracked, broken or in disrepair. Inside walk in cooler and in cook line **Warning**

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

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found cooked chicken soup in 53 f over night over 6 hours .see stop sale **Warning**

High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. In walk in cooler cooked chicken soup in 53 f over night over 6 hours **Warning**

High Priority - Food with mold-like growth. See stop sale. In walk in cooler case of oranges . **Warning**

High Priority - Raw animal food stored over ready-to-eat food. In 4 doors reach in cooler raw steak over cut lettuce .raw steak placed in walk n cooler with other raw meat **Corrected On-Site** **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink.in dish area .fixd at time of inspection **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. In walk n cooler found cooked chicken soup in 53f over night in deep container .not cool down properly **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked beef ,cooked beans,cooked chicken soup **Warning**

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom.

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

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

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment next to Deep Fryer

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook.

Basic - Food stored in holding unit not covered. Ice Cream

Basic - Stored food not covered in chest freezer. Ice cream

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef next to chicken

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

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

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 - Food stored on floor. Avocado, walk In Cooler

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

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Tomatoes

Basic - Food not stored at least 6 inches off of the floor. Walk In Cooler

Basic - Food stored on floor. Onions

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee eating in a food preparation or other restricted area. Kitchen

Basic - Floor tiles missing. Throughout

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

High Priority - Raw animal food stored over ready-to-eat food.

Basic - Stored food not covered in walk-in cooler.

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.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

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

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

No Violations Were Observed

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. Oil Corrected On Site.

Violation: 37-14-1Observed ceiling in disrepair.

Critical - Violation: 53B-08-1No 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. This violation must be corrected by : 07/15/12.

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

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several items in walk in cooler-

Critical - Working containers of food removed from original container not identified by common name. Oil Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All food in walk in cooler at 45* F- ( Vent temp at 38* F)-Corrective action- removed hot chili from walk in cooler into bain iced marie-

Critical - Observed food being cooled by nonapproved method. Chili Broth in walk in cooler at 150* F- Corrective action - In iced bain marie

Critical - Observed raw animal food stored over ready-to-eat food.Eggs Corrected On Site.

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

Observed knife block in use to store knives. Corrected On Site.

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

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Coveyor oven

Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments

Critical - No handwashing sign provided at a handsink used by food employees.Cook line Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Cook line Corrected On Site.

Observed grease accumulated under cooking equipment.

Observed hole in wall. By cook line

Observed ceiling in disrepair.

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. This violation must be corrected by : 07/15/12.

Equipment or utensils not designed or constructed in a durable manner. bowl no handle in ranchero sauce

Food-contact surface not smooth and easily cleanable. true refrigerator shelves rusted

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

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

Observed attached equipment soiled with accumulated dust. fan guard walk in cooler

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

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.

Observed nonfood-contact equipment in poor repair pull up white freezer by dish washing area

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

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

Critical - Observed soiled reach-in cooler gaskets.True cooler and cooler at bar Repeat Violation.

Observed build-up of grease on nonfood-contact surface. hood filters

Critical - Observed handwash sink used for purposes other than handwashing. handsink on cook's line knife on sink Repeat Violation. Corrected On Site.

Critical - Observed bathroom doors left open other than during cleaning or maintenance. Repeat Violation.

Critical - Observed objectionable odors in kitchen cookline area.

Critical - Observed live flying insects in kitchen.

Observed floor area(s) covered with standing water. warewashing area

Observed floor area(s) covered with standing water. cook's line kitchen

Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen

Critical - Observed unlabeled spray bottle. white liquid

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

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

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

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

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.one small ric

Critical - Observed uncovered food in holding unit/dry storage area.cut vegetables ric

Critical - Observed uncovered food in holding unit/dry storage area.beef ric

Critical - Observed uncovered food in holding unit/dry storage area.chimichurri ric

Critical - Observed employees using same utensil to handle raw and cooked product.observed by r. lowe. Corrected On Site.

Observed equipment in poor repair.small ric mgr repairing food on ice 41. removing to other rics.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed nonfood-contact equipment in poor repairhandle ric

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.using vinegar

Critical - Observed soiled reach-in cooler gaskets.

Observed single-service articles improperly stored.not inverted

Plumbing system in disrepair.one broken sink ladies room/3 others available.

Critical - Handwash sink not accessible for employee use at all times.boxes blocking

Critical - Observed handwash sink used for purposes other than handwashing.knife on it/line

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

Observed wall soiled with accumulated black debris in dishwashing area.near floor

Critical - Hand wash sink lacking proper hand drying provisions. by dishwashing area

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

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

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

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin coolers throughout kitchen

Observed dusty ceiling tiles and/or air conditioning vent covers.

Critical - Observed empolyee wash hands with no hot water. prep worker Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowls in beans and rice bins

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed leaking pipe at plumbing fixture. under handwash sink by dishwashing area

Observed moldy ceiling tiles and/or air conditioning vent covers.

Observed single-service articles improperly stored. forks knives

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed uncovered food in holding unit/dry storage area. icr cream

Critical - Observed uncovered food in holding unit/dry storage area. raw chicken , and veggies in reachin cooler by prep area Corrected On Site.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wall soiled with accumulated food debris. cookline

Observed wall soiled with accumulated grease. cookline

Plumbing system in disrepair. 3 compatment sink

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cold cuts in walkin cooler Repeat Violation.

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

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

Wet wiping cloth not stored in sanitizing solution between uses. 0 ppm

Critical - Handwash sink not accessible for employee use at all times-observed container of nachos blocking sink.

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

Critical - Observed buildup of soiled material on racks in the reach-in cooler-true cooler closest to wic.

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

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

Wet wiping cloth not stored in approved sanitizing solution between uses-water and vinegar.

Critical - Working containers of food removed from original container not identified by common name-containers holding dry beans.