CANTINA DOS AMIGOS

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes (47F - Cold Holding); raw beef (47F - Cold Holding); taco meat (47F - Cold Holding); refried beans (47F - Cold Holding); raw chicken (46F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (47F - Cold Holding); raw beef (47F - Cold Holding); taco meat (47F - Cold Holding); refried beans (47F - Cold Holding); raw chicken (46F - Cold Holding) Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line is soiled with old food debris. Cook cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by drink machine and iced tea dispenser

Intermediate - No soap provided at handwash sink. . Hand wash sink by drink machine and iced tea dispenser

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked items in walk in have no date marking. Refried beans, rice, shredded chicken and taco meat. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor next to cold flip top on cook line, is heavily soiled with grease.

Basic - Food stored on floor. Case of chicken stored on walk in feezer floor. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Cook removed tongs from oven door handle. Corrected On-Site Repeat Violation

Basic - Light not functioning. Light burned out under hood

Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on shelf on cook line, chef inverted. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Walk in cooler has wooden shelfs that are soiled and peeling.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (53F - Cold Holding); raw steak (57F - Cold Holding); chicken wings (57F - Cold Holding); ground beef raw (56F - Cold Holding) milk 53F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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. Emailed to operator Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled

Basic - Bowl or other container with no handle used to dispense food. Stainless bowl used to scoop dry beans. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank in server area not secured. Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets on reach in coolers have old food debris.

Basic - Standing water in bottom of reach-in-cooler. Standing water in far right cook line cooler.

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 is full, tried priming, not priming. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (54F - Cold Holding); shredded lettuce (56F - Cold Holding) operator discarded food held overnight Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Corrected On-Site

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. Milk opened yesterday Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup stored in salt Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline, water dripping into ss containers

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils in kitchen in 5 g bucket not stored handle first. Corrected On-Site

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. 6 mahi

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

Basic - Current Hotel and Restaurant license not displayed. Operator pulled up current license on phone, printed and posted. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler not holding temperatures.

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer door does not close all the way, has ice build up around door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all kitchen equipment is soiled with old food debris

Basic - Single-service articles not stored inverted or protected from contamination. Several to go containers on cookline not inverted Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled Corrected On-Site

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

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, educated on priming the machine and tested again- 100ppm Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. *raw beef over vegetables Corrected On-Site

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. *ready to eat imitation crab Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *cutting board *can opener blade *all reach in coolers soiled with excessive food debris

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. No hand wash sink next to dishwasher. Employee states it broke about a week ago, operator states they will replace it asap. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel, soap, sign by hand wash sink in bar Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. *section of railing on patio broken *inside of door in walk-in cooler, metal broken and pointing outwards *floor tiles at outside bar missing

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. * Cups near server station not completely air dried before being stacked. Corrected On-Site

Basic - Equipment in poor repair. *gaskets on reach-in coolers *rust on shelves in walk-in cooler that have pitted the surface, lined with wood that is not easily cleanable. *ripped and dirty foil lining shelf's under prep tables.

Basic - In-use tongs stored on equipment door handle between uses. *Tongs on handle of oven

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *hood filters *sides of fryers *under flat top *gaskets on reach-in coolers

Basic - Single-service articles not stored inverted or protected from contamination. *ramekins and tin to go items Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler next to the fryer

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. *multiple wiping cloths on floor around cooking equipment