CANTINA LOUIE

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. Open gallon of milk from yesterday per operator not dated. Operator dated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen soiled with slime buildup. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink far left of kitchen has pitcher inside. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with dust buildup.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has dark grooves lines that's no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups near soda machines wet nesting.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gaps beneath both kitchen doors and door near rest rooms.

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven handle on cookline. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen on cookline soiled with grease build up. Soda gun soiled with old build up. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled with old food debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water in center reach in cooler on cookline.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over ready to eat guacamole. Operator reorganized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen Hand Wash Sink by end of cookline / fryer blocked by equipment. Moved by manager.

Intermediate - Manager or person in charge lacking proof of food manager certification. Food manager, Nathan still has not received his copy of food manager certificate. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Food service employee with ineffective hair restraint. Long dangling hair.

Basic - Floor area(s) covered with standing water. Standing water on floor by cookline. Cleaned by manager.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from hood system edge onto floor.

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. In use dish machine reading 0ppm,sanitizer bucket empty, bucket replaced, dish machine ran multiple times, retested at 100ppm. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of ice bin of soda machine in server station. Inside large ice machine in kitchen. Inside of chip warmer in server area. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty Nathan Strange does not have proof of training, but states they have been a manager over 30 days and they are waiting for their certificate from corporate.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager not able to find any written procedures.

Basic - Food stored on floor. Cooking on by fryers on cook line, employee corrected during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at entrance to bar. Soda gun holster in server station.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes before washing them in preparation area. Cut avocados with stickers still on them in reach in cooler on make line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cooked black beans and prepare salsa stored under boxes of unwashed tomatoes and bell peppers in walk in cooler.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen manager put on hair net with bare hands then put on gloves then handled clean equipment with washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); salsa (47F - Cold Holding) in standing reach in cooler in server area in kitchen, per manager door has been consistently open for no more then 2 hours, temperature turned down. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (94F - Hot Holding) in oven on cook line, per manager chicken was heated up and placed in oven no more then 2 hours prior, chicken placed on grill. pork sauce(119F - Hot Holding) double panned on grill top on cook line, per manager pork sauce has been there no more then 2 hours, sauce placed directly on grill top. Both items heated over 165F. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottles of all purpose cleaner stored with drink mix behind front counter. Spray bottles of all purpose cleaner stored with single use gloves and on top of paper towel dispenser at bar area. Spray bottles of all purpose cleaner stored over clean containers used to store tortillas in server area in kitchen. Manager moved all bottles during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All soda guns in establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in prep area in kitchen. Underside of both ice bin of soda machine in sever area. Repeat Violation

Basic - Stored food not covered. Multiple containers of sauces, beans, and chicken in walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Crates of various unwashed produce stored over containers of cheese, beans, pork and chicken in walk in cooler. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on the main cook line handled a cell phone with gloves on, did not change gloves and rewash hands prior to beginning to work with clean utensils on the main cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Behind the bar counter, salsa (48F - Cold Holding) stored on ice. Operator discarded the salsa. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Behind the bar counter, salsa (48F - Cold Holding) stored on ice. Operator discarded the salsa. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At time of inspection queso in the steam well at (126F - Hot Holding) operator removed the queso to the grill to reheats back to temperature. At the pass through window queso (128F - Hot Holding) operator relocated the queso to the flat top grill to reheat. At conclusion of inspection queso containers combined and hot holding at 173. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored behind the bar counter next to single service carry out containers. Employee relocated the chemical spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the main prep line with old food debris at the base of the blade. Soda syrup dispenser behind the bar in the top corner has syrup residue build up. Operator had both the soda gun and the can opener cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection hand wash sink on the end of the main cook line furthest from the walk in cooler inaccessible due to pot lids being stored in the hand wash sink. Operator relocated the pot lids to allow access to the hand wash sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on main cook line shelf over the steam well. In the waitstation area, employee beverages stored over bulk chip container. Operator relocated the employee beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on main cook line over the steam well. Employee bags stored on can storage shelf in the prep area. Operator relocated the employee belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal and plastic containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the walk in cooler container of beef stored on the floor, in the hallway by the walk in cooler container of cabbage stored on the floor. Operator relocated all items to the correct storage location. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored hanging off of the oven door handles. Operator relocated the tongs to the correct storage location. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On the shelf over the three compartment sink, clean metal containers stacked with old labels attached.

Basic - Stored food not covered. In the walk in cooler, bulk containers of salsa stored without being covered. Operator began to cover the containers of salsa. Corrective Action Taken Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, bulk containers of black beans (54/52F - Cold Holding) cooked the day before and left to cook in the walk in cooler over night.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On the main cook line reach in cooler under the flat top grill, raw chicken stored in drawer over ready to eat beef taquitos and churros. Employee switched the storage levels. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the reach in cooler under the flat top grill, three raw shell eggs broken and in contact with two intact raw shell eggs. Operator discarded all the eggs in the container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, bulk containers of black beans (54/52F - Cold Holding) cooked the day before and left to cook in the walk in cooler over night.

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In the prep area, can opener has old food debris on the blade. In the waitstation area, soda gun has build up of soda syrup debris in the nozzle. Operator instructed employee to clean and sanitize the equipment. Corrective Action Taken 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. At time of inspection no employee reporting agreement available. Operator printed the reporting agreement and had employees begin to sign the agreement. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At the end of the main cook line closest to the walk in cooler, no soap available at hand wash sink. Operator provided soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. On the bottom shelf of the waitstation storage table, blue chemical spray bottle with no product label. Behind the bar counter by the cash register, yellow chemical spray bottle with no product labeling. Operator labeled both chemical spray bottles. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in cooler from the dish area, clean metal containers stacked while wet. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In the flip top reach in cooler opposite the fryers, standing water at the base of the cooler. Operator removed the water from the base of the cooler. Corrected On-Site Repeat Violation

Basic - Stored food not covered. In the walk in cooler, bulk containers of queso and salsas stored with no cover/protection. Operator covered all containers in the walk in cooler. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw frozen beef thawing in bus tub in the prep area, operator relocated to the prep sink to that under cool water. 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. At time of inspection employee using barehands to plate cut lettuce. Operator intervened and had employee place on gloves. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flies observed in establishment, two by the used linens by the rear exterior door, one by the warewashing area by the walk in cooler door and one in the service station. Operator was able to kill and dispose of one fly. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, container of raw calamari stored over container of unwashed limes. Operator relocated the calamari to the proper storage location. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At time of inspection no written plan for time as a public health control for chicken tenders, fries and salsa held on time all items with no time marking. Operator states all items placed out daily at 1030am and discarded at 230pm. Inspector provided time as a public health control written plan. Operator placed time marking labels on all containers. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line opposite the fryers, queso in the steam table (129F - Hot Holding). Operator adjusted the temperature setting for the steam table and queso reached (148F - Hot Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line by the fryers has a build up of food residue staining.

Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection multiple hand wash sink with items in the sink, immersion blender in prep hand wash sink, pitcher in hand wash sink on main cook line, pitcher in hand wash sink behind bar. Operator removed all items from the hand wash sinks. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit to test the dishmachine that uses peroxide. Operator placed a service call during inspection to receive test kits. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at the employee hand wash sink on the main cook line. Operator provided paper towels. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used to line top shelf of produce shelf in the walk in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents through kitchen and prep area have dust build up on the vents.

Basic - Employee eating in a food preparation or other restricted area. At time of inspection two employees eating in prep area where separate employee packaging chile rellenos. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on shelf in dry storage area over bulk container of rice. Operator relocated the employee bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the warewashing area, clean metal containers stacked while wet. Operator began to unstack the containers to be rewashed. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, two pairs of tongs stored on the oven door handles. Operator relocated the tongs to the proper storage location. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On the prep table next to the fryer, wet wiping cloth stored under in use cutting board. Operator removed the wiping cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior top of soda nozzles in the wait station area have mold like substance build up. Operator cleaned and sanitized the soda nozzles. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. At the base of the flip top reach in cooler on the main cook line opposite the flat top grill, build up of ice/water. Operator wiped clean the reach in cooler. Corrected On-Site

Basic - Stored food not covered. Bulk rice container in dry storage area stored with no cover or lid. Operator provided lid for the container of rice. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection, container of mahi thawing at the prep sink in ambient water. Operator relocated the mahi to the walk in cooler to thaw. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head in mop bucket at mop sink area, operator hung the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In prep room on counter, multiple bulk spice containers with no product labels.

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for most employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee training card available. All others expired. Repeat Violation Warning - From follow-up inspection 2022-05-10: At callback time needed to train. Time Extended

High Priority - Dented/rusted cans present. See stop sale. On can rack in back storage prep room, one can of black beans dented.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in back storage room/prep area. One live fly in dishwashing area.

High Priority - Toxic substance/chemical improperly stored. Chemicals stored over clean kitchen equipment on storage rack next to dish washing area. Operator relocated all chemicals to lower shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind bar has mold like substance build up. Slicer on prep table in back room prep area has food debris build up.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by fryers on main cook line blocked by crash cart with tortilla chips on it. Operator relocated the cart. Hand wash sink behind bar has drink pitcher in sink, operator relocated pitcher. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to walk in cooler. No hand soap at sink closest to rear kitchen exit door. Operator refilled soap. Operator replaced towels. Corrected On-Site

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has mold like substance build up at top of bin. Repeat Violation

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

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at entrance to walk in cooler missing on both sides of door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over top of spices in back prep room, operator removed the beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On storage rack next to dishwashing area, clean containers stacked while wet.

Basic - Equipment in poor repair. On main cook line reach in cooler opposite flat top has torn gaskets. Maintenance worker coming out tomorrow. Ice bucket in server station has broken top rim of ice bucket. Operator discarded the ice bucket. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. At rear door in hallway by bathrooms, rear door has gap at bottom as evident of sunlight coming in.

Basic - Food stored on floor. On main kitchen line jug of oil stored on floor, operator relocated to proper storage. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On main kitchen line microwave has build up of food debris. Operator cleaned out the microwave. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in women's restroom.

Basic - Stored food not covered. In walk in cooler taquitos, burrito sauce and chicken stock not stored with a lid or covering. Operator covered all food items with a lid. Corrected On-Site