3 PEPPER BURRITO CO

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked steak at 15:00 (115F - Hot Holding); cooked chicken at 15:00 (120F - Hot Holding); cooked ground beef at 15:00 (119F - Hot Holding) in the steam table at the front counter. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator reheated the above foods. Observed cooked steak at 15:15 (179F - Hot Holding); cooked chicken at 15:15 (165F - Hot Holding); cooked ground beef at 15:15 (212F - Hot Holding). Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked rice in the kitchen. The operator removed the plastic container from the rice. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed an employee engaging in food preparation with hair hanging over shoulders. Repeat Violation

Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer spray bottle stored hanging on a shelf with to go containers in the kitchen. The operator properly stored the spray bottle. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away with food debris on it. Observed operator removing can opener and putting it into dish. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in cooler, back side of handles with food debris on them. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler on frontline with soiled gaskets. Observed operator cleaning gaskets, Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler doors on front line with food debris on back side of handles. Observed operator cleaning behind handles. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans on dry rack near three compartment sink.

Basic - Old food stuck to clean dishware/utensils. Observed old food on plastic containers used for hot holding foods. Observed operator throwing away containers immediately. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.observed employee wet hands, rub hands twice with soap and rinse

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used for a dump sink

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. Observed no certified food manager on premise with 4 employees present at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink on counter. Observed employee replacing towels Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two Co2 tanks by hand sink behind swing door not secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile on left hand side as soon as you walk in to kitchen open leaving exposure.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap on bottom of door, at back door

Basic - Food stored in a location that is exposed to splash/dust. Observed no splash guard at hand washing sink on front counter next to press station that could get splashed when washing/drying hands

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed both microwaves with food buildup on fan guards

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee must wash hands sign in men's restroom

Basic - Open dumpster lid. Observed dumpster lids opened.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed coca-cola fountain machine with mold like substance underneath behind soda nozzles. Can opener was observed with mold like food substance on it. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust build up on ceiling vents at front counter. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. No splash guard next to quesadilla press at hand washing sink. Repeat Violation

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed multiple garbage bags on pad in dumpster area. It is a shared dumpster. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed 12-15 cambros with heat damage, food debris , and stained in clean dry storage. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come out of kitchen, touch visor then put on gloves without washing hands. Discussed proper hand washing practices with operator. 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. Provided operator with form DBPR HR 5030-104 for proper clean up procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade buildup of food debris.

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. Provided operator with Employee Reporting Agreement Form DBPR Form HR 5030-103. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on blades of hand held can opener.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with blue liquid under cash register and yellow liquid in walk-in cooler.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed buildup of dust on vent above doorway between front counter and Kit area.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed no splash guard at hand washing sink next to quesadilla presses on front counter area.

Basic - Drain cover(s) missing. Observed drain cover missing in mop sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks and food next to dry storage shelves.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet while preparing food on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on wire rack above three compartment sink.

Basic - Equipment in poor repair. Observed damaged gaskets on reach in cooler by front counter.

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Observed bags of garbage around dumpster area not placed in dumpster.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice on gaskets of standup reach in freezer in prep area.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck on plastic cambros stacked with clean cambros.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris(pork chunks) in hand wash sink. Manager removed and cleaned and sanitized sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with pink substance not labeled under cash register. Manager labeled bottle. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled light shield above cash register.

Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers of rice and sugar with no labels.

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. Observed employee wipe hands on side of clothes and handle chop onions without washing hands.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter next to food prep at front service area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple soiled pan on clean pan rack. Observed mold -like substance at soda machine nozzles.

Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in kitchen. Observed employee replace soap Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical bottle at chemical rack.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining bottom shelf of prep table.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard covering bottom shelf of dish rack.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle on shelf with dry storage.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and wrist band while prepping food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of clean pans.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on side of fryer.

Basic - Can opener soiled with food debris. Operator removed for cleaning and sanitizing. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen area. Operator removed and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and spices not labeled. Operator labeled all containers. Corrected On-Site