CACTUS CANTINA

Basic - Objectionable odors in areas of the establishment. Strong odors throughout dining room and bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler for 2 hours: Diced tomatoes made day before at 55f and sour cream at 52f. Operators noticed reach-in cooler having issues before opening and applied ice in cooler to keep it colder. Directed operators to place food in ice to help keep in cold. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk-in freezer over cheesecake chimichangas. Operator corrected storage during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders held in ambient air by fryer at 76f for 1 hour. Operator moved chicken tenders to reach-in cooler. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink by mop sink closet.

Basic - Bowl or other container with no handle used to dispense food. Small bowls used to scoop sugar. Operator removed bowls during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on drying rack wetnesting. Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed vents in Walk-in cooler soiled with accumulation of dust in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between pans on drying rack by walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed ice buildup inside walk-in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink near dish machine.

Basic - Stored food not covered. Tamales in walk in freezer not covered. GM covered tamales during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean dish ware on dry rack has stickers and sticker residue on outside of containers.

Intermediate - Handwash sink not accessible for employee use at all times. Bottle in hand washing sink. Manager removed during inspection.

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/ No certified food manager working. More than 4 employees currently working. Manager is working on scheduling ServSafe exam.

Basic - Bowl or other container with no handle used to dispense food. Single service bowl used as scoop for various seasonings

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