PEPO'S CAFE

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chorizo stored over frozen empanadas and frozen breakfast sausages inside kitchen Reach in freezer. Employee relocated raw chorizo to bottom shelf during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 74F at 9:09am left on front line counter at 8:59am cooled to 37F at 9:29am. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket over 200ppm, employee readjusted chlorine to 50ppm during time of inspection. Corrected On-Site

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees in establishment, no CFM present. CFM arrived during time of inspection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on service line prep table next to a bag of bread. Employee relocated beverage during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee apple stored inside service line sandwich Reach in cooler. Employee removed apple during time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a bucket of pickles in Walk in cooler. Employee relocated Employee handwash sink during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of soda gun nozzle soiled at bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer basket stored inside Employee handwash sink in front line cook. Employee removed sanitizer bucket during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards with cut marks at front service line Reach in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler in back kitchen area. Walk in freezer at back exterior of establishment. Repeat Violation

Basic - Stored food not covered. Sausage, cut onions, breaded raw steak in front line Reach in cooler not covered. Employee covered all items during time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cuban bread stored in shopping bags on front service line.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark chorizo and sliced tomatoes in back kitchen Reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice dispenser for soda machine soiled in dining room area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards with cuts on front service line.

Basic - Food stored on floor. Raw chicken stored on floor or Walk in cooler. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Due to current ongoing construction. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Located inside Reach in freezer and Walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator relocated tongs during time of inspection. Corrected On-Site

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of large 4 door oven and stove top burner soiled with oil debris.

Basic - Time/temperature control for safety food thawed in an improper manner. Three boxes of pork leg thawing in room temperature. Operator relocated pork legs back into freezer during time of inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Electric scooter stored inside kitchen storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind oven and burners in kitchen area soiled.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with cooking oil and sauces not labeled in back kitchen and back kitchen Reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yellow rice 48F, cooked black beans 59F. Placed in cooler overnight at 10pm.

High Priority - Dented/rusted cans present. See stop sale. Contadina tomato purée can dented

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham, open container of milk, and wings purchased from Sam's Club in American Panel brand Walk in cooler not date marked.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. A container of Yellow rice 48F and a container black beans 50F both deeper than 4 inches in Walk in cooler, cooling from 10pm yesterday over 6 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine in dining room is soiled with pink slime from ice dispenser and soiled on dispenser nozzle.

Intermediate - Handwash sink not accessible for employee use at all times at bar area. Blocked by furniture box. Operator moved box during time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee handwash sink on front line used to store a dirty dish. Discussed with operator Employee handwash sink are for hand washing only. Operator removed dishware during time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towel provided at Employee handwash sinks in cook line. Operator provided paper towel to Employee handwash sink at cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour bin in dry storage area adjacent to kitchen entrance.

Basic - Ceiling tile missing. 1 missing tile in dry storage area, adjacent to kitchen entrance.

Basic - Cove molding at floor/wall juncture broken/missing. Located next to back kitchen exit, adjacent to deli slicer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over prep table on front line cook area. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking inside kitchen area from an open container. Discussed with operator and operator educated employee. Corrective Action Taken Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Digital watch stored on shelf inside a box of ziplock bags. Located over deli slicer prep table. Purse stored on dry storage shelf in dry storage room, adjacent to kitchen entrance. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled inside cabinet with bag-in-box soda syrups. Located in dining area. Soiled floor beneath dry storage shelves, adjacent to kitchen entrance.

Basic - Food stored on floor. Bucket of dill pickle slices stored on floor between kitchen and dry food storage entrance. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster overflowing garbage.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Multiple filters are broken and missing pieces.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Inside Imperial brand Reach in freezer. Inside Walk in freezer located outside rear exit of establishment.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bally brand Walk in cooler door rusted on the inside.

Basic - Stored food not covered. Cooked roast pork in American Panel brand Walk in cooler not covered.

Basic - Working containers of food removed from original container not identified by common name. Spices not labeled. Located beneath prep table adjacent to burners. Unlabeled container of flour on dry storage shelf in dry storage area, adjacent to kitchen entrance.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front register handled cash and began wrapping Cuban sandwiches with clean plastic wrap did not wash hands in between. Discussed with employee employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: plantains 120 f

Intermediate - Handwash sink used for purposes other than handwashing. Coffee cup and spoons in sink service line employee removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef in walk in cooler and tamales not dated Repeat Violation

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from water bottle.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler employee removed Corrected On-Site

Basic - Food stored on floor. Freezer French fries in boxes. Manager removed from floor. Corrected On-Site Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping Cuban bread with no gloves on. Discussed with employees to wear gloves unless the food is going to be heated to 145 f

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves. Discussed with employees the importance of washing hands and changing gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in cooler by cooks line and serving window. Cold holding: cut ham 47 f employee moved to freezer 2nd temp Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Filling up containers with water hand washing sink back kitchen area. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for food manager to sign and multiple employees signed next unannounced.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook chicken cook rice no date mark walk in cooler. Repeat Violation

Basic - Equipment in poor repair. Yellow chip container with rice walk in cooler.

Basic - Food stored on floor. Pot of potatoes on floor in kitchen. Employee removed from floor Corrected On-Site

Basic - Single-service articles improperly stored. Togo cup holders in box on floor dry storage area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 10 ppm discussed with operator to use three compartment sink to wash rinse and sanitize dishes. Observed food contact chlorine.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator the importance of removing gloves and washing hands before touching ready to eat food. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cook plantains 68 f operator placed in reach in cooler. 2nd temp 43 f Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator sheet Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In bar area tray stored in sink. Service line cup stored in hand washing sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans cook mojos fat cooked rice in walk in cooler Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested 3 times at 115 f discussed with operator to use three compartment sink to wash rinse and r sanitize.

Basic - Accumulation of debris inside warewashing machine.

High Priority - Dented cans present. See stop sale. Tomato paste dented

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator the importance of hand washing.

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed lettuce walk in cooler. Operator moved to correct order. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cooked beef 113 f operator reheated to 165 f Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Stored pan in hand washing sink. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and mojo fat not dated in walk in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator showed license. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee Employee drink on prep table. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on meat slicer. Operator removed.

Basic - Equipment in poor repair. Torn reach in cooler gasket in kitchen by stove. Repeat Violation

Basic - Food stored on floor. Walk in freezer frozen vegetables in box Operator moved from floor. Alcohol drinks on floor in bar area. Corrective Action Taken

Basic - Single-service articles improperly stored. In back office to go containers. Stored in bag on floor.

High Priority - - From initial inspection : High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using 5 star bleach. Discussed with operator to use single service items until they get proper sanitizer. Operator stated they only Use the 5 star bleach to wipe down tables all food contact surface items get sent through the dish machine. Repeat Violation Warning - From follow-up inspection 2022-03-31: observed Clorox bleach regular. Does not sanitize Food contact surfaces operator states he does not use the bleach for food contact surfaces. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 large pots of pork broth at 52 °F - 55°F held over 24 hours. Pork broth cooled in large pot deeper than 4 inches. see stop sale.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using 5star bleach to sanitize tables and food contact surfaces. 5 star bleach is a disinfectant if bleach not approved to sanitize utensils and food contact surfaces. Establishment has approved bleach for dish machine. Inspector advised to purchase approved bleach for sanitizing food contact surfaces.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 pots of pork juice at 52 °F - 55°F held over 24 hours see stop sale. Broth in large pot deeper than 4inches.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding:cooked sausage 44 °F, cut ham 47°F 1st temp at 9:00 am.inspector advised operator to move all potentially hazardous foods to walk in cooler to rapid cool.2nd temp at 9:50am cut ham 42 °F cooked sausage 39 °F. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Microwave interior soiled by hand washing sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand washing sink to fill water into a pan.Discussed proper use of hand washing sink employee went and filled pot at three compartment sink. Corrective Action Taken

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing sink across from fryers. Observed employee restock paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Observed no soap at hand washing sink by dry dish pan shelf. Observed employee re stock soap during time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table behind cooks line stove. Observed employee remove cell phone during time of inspection. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets In walk in freezer located outside.

Basic - Food storage container/container lid cracked or broken. Observed multiple plastic lids cracked on dry dish storage shelf.

Basic - Food stored on floor. Observed cases of oil on floor next to walk in cooler.Observed soda boxes on floor in dry storage area. Observed operator move soda boxes to shelf.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand washing sink at bar area. Observed in restrooms both men's and woman. Observed operator put hand washing signs in both restrooms and at hand washing sink in bar area. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris reach in freezer gaskets by dish machine soiled.