PEPES CANTINA

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags used to store ice, in walk in freezer. Operator educated . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station cold holding unit horchata (45F - Cold Holding)/ less than 4 hours. Operator relocated . Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table shredded pork (111F - Hot Holding)/1 hour 170F ; operator reheated to 170F . Corrected On-Site

Basic - Food stored on floor. Bag of ice on walk in freezer . Operator relocated . Corrected On-Site

Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag water softener placed on shed's floor. Operator relocated . Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit, food stacked above fill line raw chicken (43-49F - Cold Holding); raw beef (43-49F - Cold Holding); less than 4 hours Operator placed ice and reduced amount. -walk in cooler black beans (47F - Cold Holding); less than 4 hours. Placed in walk in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. refried beans (78F - Reheating)/2.5 hours , in oven . Operator instructed to discard. Corrective Action Taken

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee , by ice machine handwash sink. Operator opened valve Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under stove , soiled with grease and food debris.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop sale.

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. Raw salmon defrosted vacuum packaging, operator instructed to discard, Corrective Action Taken

Basic - Hole in or other damage to wall, by lockers Tiles missing behind dsh machine,

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

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in bar hand sink. Corrected On-Site

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.

Basic - Dumpster not on proper pad/nonabsorbent surface.

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler Mole 44F/3 hours . Operator placed in metal container , uncovered. -Kitchen maketable Wrapped and stacked Raw meat 47F/ 3 hours. Operator placed ice and reduced amounts Corrective Action Taken

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. Corrected On-Site

Basic - Hole in or other damage to wall, in storage area under hand sink, and washware area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk on kitchen low boy unit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun holster soiled with dirt. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in ice machine area hand sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken broth 48 hours ago. In walk in cooker. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at hand sink. Corrected On-Site

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

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

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

Basic - Food storage shelves, food-contact surface not properly sealed.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Displayed food not properly protected from contamination. Avocados placed on top of dining room tables .Corrected On-Site** 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. 9-35-2022 beans

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cookline steam table beef (146F - Reheating); mole (100F - Reheating)/2 hours reheated to 165F. Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and bag on bar counter, by cutting board. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Single-service articles improperly stored. Boxed food containers stored on shed floor. Corrected On-Site

Basic - Wood dry storage shelves food-contact surface not properly sealed.

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises Back of restaurant cooking equipment, stored outside. Warning - From follow-up inspection 2022-05-31: Time Extended - From follow-up inspection 2022-07-05: Only 1 cooking equipment left in parking, operator has had people to pick up , but was to heavy to pick up. Operator 2 weeks scheduled for them to pick up another company. Time Extended