DON PEPPER'S MEXICAN GRILL & CANTINA

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef prior to touching ready to eat produce across from grill Warning

High Priority - Employee touched bare face and then engaged in food preparation, handled clean equipment without washing hands. -cook 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. - cook handled raw shrimp, then wiped hands on his apron and continued to handle ready to eat foods without changing gloves and washing hands Warning

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 used barehand to garnish beverage with a lemon slice -employee handled tortilla chips with bare hand when plating. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -swai, operator provided parasite destruction records for different fish than what is being used for ceviche. Menu describes under consumer advisory for consuming raw/undercooked food, and could not verify cooking temperature from when swai was heat treated during. Raw/undercooked seafood must be fully cooked to 145F if it has not undergone parasite destruction or processed from aquaculture farm raised environment -manager contacted supplier and provided documentation for parasite destruction Corrected On-Site Warning

High Priority - Nonfood-grade bags used in direct contact with food. -tortilla shells Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over milk inside walk in cooler -raw chicken stored above onions inside makeline cooler acroas from grill Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef inside walk in Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook wiped cutting board with wiping cloth, returned to food orep without changing gloves and washing hands Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (45F - Cold Holding); raw chorizo (47F - Cold Holding); shredded cheese (45F - Cold Holding). Raw fish 45F, raw beed 47F inside small cooler in back across from grill. . Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -salsa, prepped 5 hours ago per manager 45F Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - house made salsa 45-46F, 5 hours. Near chip warmer in in adequate ice bath Warning

High Priority - Toxic substance/chemical improperly stored. -sealant stored above prep table Corrected On-Site Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice bin, slight black substances along wall/top of interior -soda gun interior head inside bar Warning

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/ Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. -pink chemical inside u labeled spray bottle Warning

Basic - Accumulation of dead flying insects in control devices. Warning

Basic - Bowl or other container with no handle used to dispense food. - server used beverage cup to scoop ice Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -back prep area near walk ins Warning

Basic - Cutting board has cut marks and is no longer cleanable. -small cutting board in bar Warning

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

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

Basic - Equipment in poor repair. -prep table shelving below can opener in back Warning

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

Basic - Floor soiled/has accumulation of debris. - in dry storage area -behind fryers Warning

Basic - Floors not maintained smooth and durable. - deep groutlines causing retention of standing water Warning

Basic - Food not stored at least 6 inches off of the floor. -containers of salsa on floor inside walk in Warning

Basic - Hole in or other damage to wall. - FRP separating from wall near back door Warning

Basic - Ice scoop handle in contact with ice. -bar Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. - prep cooler and warmer Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - multiple spices in dry storage area Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - warewashing area Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - walk in cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -bar Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -located in back prep area, hand sink next to can opener Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan inside walk in cooler, backside -side/interior of walk in cooler door -shelving in dry storage -hood filters above grill Warning

Basic - Outer openings of establishment cannot be properly sealed when not in operation. -disrepair from back door and screen door does not allow establishment to be sealed Warning

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

Basic - Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. - shelves rusted Warning

Basic - Single-service articles improperly stored on floor. -cases of styrofoam cups on floor in dry storage Warning

Basic - Stored food not covered. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. - chicken, beef, thawing at room temperature Warning

Basic - Toilet/urinal not flushing/functioning properly. -womens restroom Warning

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

Basic - Water leaking from pipe and/or faucet/handle. Warning

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

High Priority - 1 Live, small flying insects in dish wash area. Warning

High Priority - Metal stem-type thermometer soiled. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction. Fish used for ceviche must be cooked to a temperature of 145°f. Warning

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

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top of dish machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef, pork, shrimp between 45°f and 46°f in cookline reach in cooler. Operator turned down temperature of unit. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beans on shelf under hot holding at 94°f. Using as a backup for steam table. Out of oven two hours prior. Operator voluntarily discarded. Melted butter with cooked chilis at 89°f in cabinet at cookline. Operator stated melted butter 1 hour prior and moved to cooler. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Spray cleaner bottle stored on shelf with food. Warning

High Priority - Vacuum breaker missing at hose bibbs at cookline. Warning

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/ Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked carnitas in walk in cooler. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Ceiling/ceiling tiles show water damage and/or disrepair by walk in freezer. Warning

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

Basic - Floor and wall junctures not coved in food preparation area by ice cream freezer. Warning

Basic - Floor soiled/has accumulation of debris under cooking equipment. Warning

Basic - Floor tiles missing and/or in disrepair in dish wash area, bar area. Warning

Basic - Grout missing at tiles in dish wash area. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with food debris: top of oven, under microwave, walk in cooler shelving. Buildup of grease under flat grill. Warning

Basic - Plastic coating peeling on lid of cookline reach in cooler. Warning

Basic - Shelf under table at cookline heavily rusted. Warning

Basic - Stored food not covered, chips in white container. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawed in standing water. Corrected On-Site Warning

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

Basic - standing water at missing floor tiles and between floor tiles in dish wash area. Warning

High Priority - Container of medicine improperly stored. 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 beef in walk in cooler at 66°f. Beef was cooked and placed in walk in cooler yesterday. Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over container of quest in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef in walk in cooler at 66°f. Beef was cooked and placed in walk in cooler yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced beef,raw chicken and raw shrimp between 44°f and 45°f in cookline reach in cooler. Warning

High Priority - Vacuum breaker missing at hose bibb by back door. Warning

Intermediate - Food-contact surface soiled with food debris, inside of chip storage container. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cookline blocked by garbage can. Warning

Intermediate - No soap provided at handwash sink in server area by fountain drink dispenser. Warning

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in server area next to fountain drink dispenser. Warning

Basic - Cove molding at floor/wall juncture broken/missing by ice machine. Warning

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning

Basic - Equipment in poor repair,bottom shelf of table at cookline rusted through, duct tape used to repair handle of microwave. Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair by dish machine. Warning

Basic - Lights at cookline missing the proper shield, sleeve coatings or covers. Warning

Basic - Nonfood-contact surface soiled with food debris: under microwave. Warning

Basic - Stored food not covered, chips in back storage area. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temperature. Corrected On-Site Warning