UNO MAS MEXICAN CANTINA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked pork belly on cooling rack at walk in Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SIDE STATION; - pico (46F - Cold Holding); - roja (47F - Cold Holding); - verde (47F - Cold Holding) Manager states less than 1 hour. Observed held in ice bath level too low. Manager added ice and water Corrective Action Taken Warning

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

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Establishment advertising fresh lime juice in Margaritas but manager states lime juice from carton. - F&D Double - Cadillac - F&D Ultimate - Strawberry Basil - Cucumber Jalapeno - Watermelon Manager started to mark off the word fresh with a marker. Advised manager to check online menu. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at cookline used to fill container of water Warning

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles at ware wash station Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cooler opening at prep station Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - above walk in cooler

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

Basic - Floor tiles missing and/or in disrepair. - around floor drain at dish station in disrepair causing retention of standing water

Basic - Ice buildup in reach-in freezer. - chest freezer

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handle Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a case of sparkling water at walk in cooler

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over frozen salmon and shrimp Frozen salmon and shrimp stored over frozen pasta all items removed from commercial packaging.At reach in freezer by dry storage

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 5lbs of mussels no tag

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make tables throughout facility

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Mussels in walk in cooler with no tag

Basic - Carbon dioxide/helium tanks not adequately secured. Where chemicals are stored

Basic - Food not stored at least 6 inches off of the floor. Semolina in container stored on floor Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Caesar dressing

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the outside mop sink vacuum breakers are needed

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled shelves in the stock room -shelves in the walk in cooler

Basic - Outer openings not protected with self-closing doors.

Portable fire extinguisher gauge in red zone. For reporting purposes only. At the back door small extinguisher is in the red

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider has a black film present

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. At the ice machine, one propane tank

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. 0PPM , primed and tested 100 ppm Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. At the dishwasher and make cooler

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brain Rasi expired certificate

Basic - Ceiling tile missing. At the back door

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at the dish washer

Basic - Outer openings not protected with self-closing doors. Back door

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly in the prep area at the can opener on the plastic wrap box

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oil with garlic 50° cold hold

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade dirty - ice bin door

Basic - Ceiling tile missing. At the back door

Basic - Garbage on the ground and/or pad around dumpster. Dumpster pad needs to be cleaned

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves in the walk in cooler soiled - floor sink/drain at the hand wash sink in the dish area

Basic - Outer openings not protected with self-closing doors.