CANTINA LOUIE

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. -0 ppm chlorine Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers tomatoes 55f per employee in cooler for 2 days -Reach in cooler - cut tomatoes 50f pico 60f in cooler for 2 days employees - large reach in cooler on cook line fish 46f,fish 46f,sausage 46f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -taco meat 122f employees reheating Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -employee bathroom -bar Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off in employee bathroom Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food. -beef Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet ,cell phone on box of Togo bags Corrected On-Site Warning

Basic - Food stored on floor. -bags of ice on floor in walk in freezer Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease -hood filters soiled with grease -walk in cooler shelves soiled Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Warning

Basic - Storage shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance around mop sink -wall soiled behind dish machine Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler beef 46f less than 4 hours -Reach in cooler shredded cheese 45f,46f,sour cream 46f,empanadas 45f,chicken 46f -reach in cooler drawers chicken,shrimp,beef,sausage 51f to 55f approximately 3.5 to 4 hours placed in freezer Warning - From follow-up inspection 2024-07-23: Reach in cooler cut tomatoes 45f,cheese 41f,cheese 41f,shrimp 54f,chicken 54f placing in other cooler appropriately 4 hours placed in freezer Reach in cooler drawers beef 47 f,cut tomatoes 54f ,shrimp 47f,chicken 51f ,beef 49f,chicken 48f less than 1 hour Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. -prep area,cookline Warning - From follow-up inspection 2024-07-23: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -hot water handle on left side of cookline and employee restroom just keeps turn(stripped) Warning - From follow-up inspection 2024-07-23: 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. -refried beans 49f to 50f per manager cooked yesterday Warning

High Priority - Dented/rusted cans present. See stop sale -whole peeled tomatoes ,manager discarded Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler beef 46f less than 4 hours -Reach in cooler shredded cheese 45f,46f,sour cream 46f,empanadas 45f,chicken 46f -reach in cooler drawers chicken,shrimp,beef,sausage 51f to 55f approximately 3.5 to 4 hours placed in freezer Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler Warning

Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink -employee rinse knife in handsink Corrective Action Taken Warning

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

Basic - Cardboard used to line food-contact shelves. -prep area,cookline Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -self on shelf Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -in reach cooler between wall and pans Corrected On-Site

Basic - Plumbing system in disrepair. -hot water handle on left side of cookline and employee restroom just keeps turn(stripped) Warning

Basic - Stored food not covered. - walk in cooler peppers and cheese sauce Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -refried beans 46f to 84f made yesterday more than 6 hours see stop sale Warning

High Priority - Peroxyoctanic sanitizer not at proper minimum strength for warewashing. Do not use equipment/utensils not properly sanitized. Oppm Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler drawer egg over ready to eat Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler drawers raw chicken over raw beef Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -white rice 51f less than 1 hour. Placed in cooler -counter Tcs sauce 51f to 52f less than 2 hours -reach in cooler advocado with tomatoes 47f,Tcs sauce 46f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork 111f less than for 4 hours placed on stove Warning

High Priority - Toxic substance/chemical improperly stored. -oven cleaner stored next to fryer oil Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning

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

Intermediate - No soap provided at handwash sink. -first sink at bar Warning

Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical not labeled Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine -small amount of mold like substance Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom Warning

Basic - Bowl or other container with no handle used to dispense food. -black beans Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Objectionable odor when walking into kitchen. Warning

Basic - Stored food not covered. -walk in freezer Warning

High Priority - Chicken pan thawing in mop sink. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 52f per manager made yesterday -cooked chicken 43f to 49f not cooled to 41f or below in six hours Warning

High Priority - Dishmachine perxyoctanoic sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies by trash cans Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Reach in cooler drawers chicken ,shrimp,beef 45f to 46f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 109f advised to reheat Warning

High Priority - Toxic substance/chemical improperly stored. -Chemical stored with clean dishes Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine spiled Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on shelf with single service items. -shoes in container by onions Warning

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

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Single-service articles improperly stored. -bar -bag of containers on floor Corrected On-Site Warning

Basic - Storage shelves with rust that has pitted the surface. Warning

Basic - Water leaking from first sink. -3 compartment sink Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken 45f ,per employee made yesterday more than 6 hours Warning

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. 0 ppm Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch apron with gloved hands Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies fly by trash can. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef 63f not actively prepping -Waitstation salas 41f to 49f Warning

High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles stored hanging on high chairs Warning

Intermediate - Handwash sink used for purposes other than handwashing. -tray and pitchers stored in Handsinks on cookline -ice dump in sink by prep sink Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 4 certificates Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom Warning

Basic - Bowl or other container with no handle used to dispense food. -bar cup in ice Corrected On-Site Warning

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

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

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Standing water in floor drain/floor drain draining very slowly. -by salas at Waitstation Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees. -counter in kitchen Tcs sauce 56f ,Tcs sauce 48f- manager place more ice around product. -Waitstation salsa 46f Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline cheese sauce 124f,beef 109f advised not double,corn 124f Warning

Intermediate - Handwash sink used for purposes other than handwashing. -squeeze stored in handsink on cookline Corrected On-Site Warning

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

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

Basic - Clean linens stored in improper location. -bag of linens stored on floor in walk in freezer Warning

Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom and guest ladies room Warning

Basic - Employee eating in a food preparation or other restricted area. - employee eating in kitchen Warning

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

Basic - Food stored on floor. -container of flour on floor Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. - Cookline manager states cleaning filters Warning

Basic - Ice buildup in or walk-in freezer. Warning

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

Basic - Working containers of food removed from original container not identified by common name. -flour Warning