PEPITOS CANTINA & GRILL

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on left wall.

Basic - Food not stored at least 6 inches off of the floor. Oil jug stored on floor next to hand wash sink near cook line.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp 59F (11:00-11:25).Employee thawed shrimp then added ice to shrimp to soften sitting on prep table to peel. Employee placed shrimp in walk in cooler.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tilapia, 50F, cream salsa 51F (11:00-3:30) Warning - From follow-up inspection 2024-07-24: Observe red upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. Admin Complaint - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . Make line- guacamole 42F. Admin Complaint - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold-Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30) see stop sale. Upright- milk 51F, salsa 51F, cooked shrimp 51F, tailpipe 50F, cream salsa 51F (11:00-3:30). Make table- guacamole 46F, pico 53F, lettuce (71F 2:00-4:00). Repeat Violation Warning - From follow-up inspection 2024-07-24: Observed -upright reach in cooler- shrimp 63F, tilapia 54F( 12:09-3:15). Salsa ranchero 51F, adobe salsa 51F, salsa 52F, shredded cheese 63F, jug salsa 54F, cream salsa 51F Ambient 59F. See stop sale. Admin Complaint - From follow-up inspection 2024-07-26: Upright- salsa 43F. Wait station - salsa 51F (2:20-2:55). Limited items kept in upright cooler. Walk in cooler- guacamole 49F, salsa 45F, cooked shrimp 65F ( 10:00-3:15) . See stop sale. Make line- guacamole 42F. Admin Complaint - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Admin Complaint

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient temperatures 57F, 54F. Warning Warning - From follow-up inspection 2024-07-24: Observed upright reach in cooler ambient temperature 59F. Do not use unit until repaired. Admin Complaint - From follow-up inspection 2024-07-26: Ambient temp of upright cooler 38.1 F. Walk in cooler- 47F.Admin Complaint** Admin Complaint - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Walk in cooler ambient 39F, upright cooler 37F, make table 38F. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-raw chicken 45F,guacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. Warning - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-raw chicken 45F, quacamole 49F, diced raw beef 45F, salsa 68F (held overnight).)see stop sale. Warning - From follow-up inspection 2024-07-29: Wait station - salsa 39F. Walk in cooler- salsa 41F. Cooling on prep table- 68F (12:10-1:25). Make table- guacamole 39F. Cold drawer- chicken 41F, beef 41F. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef patty sitting on upright freezer shelf stored over portioned cooked muscles. Manager corrected rotation and covered beef patty. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing at bar. Drink pitcher stored in sink. Ice in sink drain in wait station. Diced tomato and rice in sink drain near walk in cooler. Employee removed pitcher, ice and food debris from sink. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- diced cooked chicken 92F, cooked chicken breast 119F (1:00-5:00). Provided establishment with written form to hold cooked chicken at room temperature on cook line. Corrective Action Taken

Basic - Accumulation of pink/black/green mold-like substance in the interior of the ice machine/bin on the right side of ice chute lip. Repeat Violation

Basic - Cloth used as a food-contact surface under butter and spices on cook line at grill area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink with straw stored on food contact surface on cook line to right of make bar table. Drink was discarded by employee. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Sweet and sour mix in bin stored on floor at bar. House made cheese sauce stored on floor in walk in cooler. Manager placed cheese sauce on shelf.

Basic - Multiple Soiled dry wiping cloths in use on cook line and make tables. Repeat Violation

Basic - Stored food not covered. Raw ground beef patty stored in upright freezer un covered. Manager covered beef patty. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Commercially cooked packaged muscles portioned into separate bags and stored in upright freezer with out a label.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- drawers- beef 44F, raw chicken 47F, raw shrimp 45F ( 2:00-4:02). Manager placed all items on ice. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than hand washing. Sink in wait station used as a dump sink.

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/. Manager was called to come into establishment. Inspection complete prior to manager arriving on site.Corrective Action Taken Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents rusted in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on prep table near seasoning bins. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door in disrepair.

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

Basic - Floor area(s) covered with standing water near prep station and 2 compartment sink.

Basic - Floors not maintained smooth and durable near 2 compartment sink in prep area.

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of ice machine.

Basic - Soiled dry wiping cloth in use in multiple areas of kitchen . Repeat Violation

Basic - Stored food not covered. Breaded chicken, crab, muscles, scallops and hush puppies stored in upright freezer un covered. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright-Make bar- sliced tomato 39F, pico 47F, guacamole 39F, lettuce 45F, shredded cheese 44F ( less than 3 hours). Cold holding drawers- chicken 56F, shrimp 54F, beef 55F ( 3 hours ). Manager had crew place items in freezer and on ice. Cold holding- House made green sauce 67F, house made salsa 68F (45 minutes). Manager placed items in upright cooler. Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling room temperature- taco beef 87F, shredded chicken 84F, rice 112F ( less than 1 hour ). Manager had employee place items in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, food cart, prep tables in kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In wait station used as a dump sink, at bar used to store dishes and scrubber. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 2 ice bins and ice machine. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Dustless cleaning methods not utilized when exposed food present. In dining room above tables.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks stored on expo shelf and dish shelf. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones back packs stored on expo shelf and dish shelf.

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Equipment in poor repair. Upright cooler in dry storage bottom panel hanging"

Basic - Hole in or other damage to wall. Near bar and exit door. In kitchen chemical room. 1/2 wall near bar and dining room.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At bar- knife stored between ice bin and cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar, wait station kitchen. Repeat Violation

Basic - Scoop handle in contact with sugar. Manager removed scoop and sent to ware wash area. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Stored on food contact table.

Basic - Stored food not covered. Upright cooler shrimp not covered. Double upright freezer shrimp, muscles, and crab not covered. Manager had employee cover food items. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen, dry storage.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.

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. Server was cutting lime wedges bare handed. Inspector told him he can't do that. He put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 44° and shrimp 45° - both less than 30 minutes. Operator placed bags of ice on both items. 2nd temperature chicken and shrimp both 42° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink had steel wool, dish brush, bottle of vinegar, pourer with various items inside of it. Operator removed all items during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager stated they have a company scheduled to clean on Friday. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of 1st station. Manager removed during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No signage at hand wash sink near Ice machine. Operator hung signage during inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in a pot of water in sink. Manager turned cold water on over them. Corrected On-Site