PEDRO'S CANTINA AND GRILL LLC

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink and near microwave. Repeat Violation

Intermediate - No soap provided at handwash sink near 3 compartment sink.

Basic - Cutting board has cut marks and is no longer cleanable at make bar on front line in front of steam well.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting soiled/stained.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen behind grey upright cooler.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both sinks in kitchen. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plate stored in rice and used as a scoop. Repeat Violation

Basic - Cloth used as a food-contact surface under drink dispenser at bar area. Repeat Violation

Basic - Food stored on floor. Oil jugs stored on floor on cook line.

Basic - Single-service articles improperly stored. Napkins stored on floor in dry storage area.

Basic - Soiled dry wiping cloth in use on cook line at make table.

Basic - Water leaking from pipe and/or faucet/handle. Ice machine in dry storage area has a leak. Pans are catching water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths stored at bar area on cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Sink at bar being used as a dump sink and storage. A straw and 2 glasses stored in sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 3 tongs stored on oven handle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle stored in rice. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Chicken and beef stored in upright freezer not labeled. Repeat Violation

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/. Manager says she is signed up for class. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen on make line are soiled. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar area or cook line. Repeat Violation

Intermediate - No soap provided at handwash sink at bar area. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shell eggs- 67F ( 2:30-3:30 ). Employee placed eggs in reach in cooler. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

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

Basic - Floor tiles missing and/or in disrepair. Floor in disrepair at door threshold leading to kitchen at back door. Repeat Violation

Basic - Food stored on floor. Box of tomatoes stored on floor in front of glass upright cooler.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron stored on prep table.

High Priority - Toxic substance/chemical improperly stored. Bottle of fabuloso stored on food contact table near hand sink.

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/. Owner has signed up to take the class. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener and blade. Repeat Violation

Intermediate - Handwash sink at bar used for purposes other than handwashing. 2 cups stored inside sink. Liquid debris in sink. Employee rinsed a salted cup in hand wash sink.

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

Intermediate - No soap provided at handwash sink at bar.

Basic - Bowl or other container with no handle used to dispense food. Scoop with handle missing stored in sugar.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Diced stored on floor under dish shelf.

Basic - Cloth used as a food-contact surface. Cloth stored in upright glass cooler under bagels.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food contact table near hand sink, expo and on grill board. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack/bag/purse stored on food contact table near hand sink.

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

Basic - Floor tiles missing and/or in disrepair near back door.

Basic - Food contact shelves with rust that has pitted the surface in the kitchen.

Basic - Pitcher scoop handle in contact with pinto beans.

Basic - Reach-in cooler at make bar have accumulation of black soil residues.

Basic - Ripped/worn tin foil used as shelf cover. Foil torn under stove burners, food storage shelves and on top of grill.

Basic - Soda gun dispenser at bar not cleaned at least once every 24 hours as evidence of build up.

Basic - Swinging doors that lead to kitchen have holes in the door.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind flat top on cook line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on bar prep area.

Basic - Working containers of food removed from original container not identified by common name. Sugar, rice, pinto beans, and multiple items in upright freezer not labeled.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pots and utensils in three compartment sink and put away, no sanitizer step. Discussed with employee, employee ran items through dish machine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese sauce and shredded cheese in 2 glass door reach in. Employee moved raw chicken to bottom. Raw shell eggs and raw burgers over avocados in fry station reach in. Employee moved items at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 44F, on make table. Per employee less than 4 hours, moved to reach in at time of inspection. Retemped chorizo at 43F, Salsa 60F, per employee less than 1 hour. Employee states salsa is held for 2 hours and discarded. No time mark. No written plan for Time as a Public Health Control. Employee marked salsa at time of inspection. Inspector left Time as a Public Health Control form at restaurant.

Basic - Cardboard used to line nonfood-contact shelves. Dry storage/ spice rack lined with card board.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table by gloves and dicer. Drink has no lid.

Basic - In-use ice scoop stored on soiled surface between uses. Dirty water at bottom of Ice scoop holder in wait station. Employee washed at time of inspection Corrected On-Site