CANTINA TEX-MEX

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, lobster stored bellow raw fish Manager stored properly Also observed raw chicken opened bag stored above vegetables, Manager moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli date marked 11/29/23.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Reach-in cooler at the cook line: pico 46F, corn mix 47F, lettuce 48F, poblano sauce 50F, cut tomatoes 48F and 47F, vegetables 46F, garlic aioli 49F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar area, soda guns heavily soiled.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Shrimp ceviche made with raw shrimp no asterisk next to advertisement and no asterisk next to the consumer advisory. Also, online menu. 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. For five new employees

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu, no consumer advisory posted. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, ceviche no date marked, manager dated 12/09/23. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.

Basic - Current Hotel and Restaurant license not displayed. June 1, 2023.

Basic - Food stored on floor. Oil jugs next to pizza ovens on floor, manager moved off the floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked container with old labels.

Basic - Single-service articles improperly stored. Upstairs dry storage area, cups and to go containers on floor, Manager started moving off some boxes. Corrective Action Taken

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-12-15: No change. Time Extended

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 in dish machine. Employee refreshed chemical. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee touched raw beef then tortilla shell without washing hands. Male employee touched clothes then continued to work without washing hand. Female employee touched pants then continued to scoop rice without washing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: Cheese 56F. Corn 52F. Onions 58F. Fish 55F. Manager stated all items were at 41F or below one hour ago. Ice bags were placed on all items. Warning

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored on shelf next to clean bottles.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee with red nail polish retrieving plated food from pass thru window.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with mild like substance.

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/ Eleven employees currently working, cfm arrived during this inspection. Corrected On-Site

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

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. Tres leche made yesterday with no date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of window cleaner at bar.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar, hot water will not turn on.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline has an ambient temperature of 52F. Unit has ice build up on back side.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of make table. Moved. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Female employee eating behind bar. Female employee eating at make table in expo station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of coffee machine. Stocking on top of make table. Moved stocking. Corrected On-Site

Basic - Floor area(s) covered with standing water. Throughout kitchen

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Chip scoop on top of dispenser.

Basic - Time/temperature control for safety food thawed in an improper manner. Several items on roll cart. Cheesecake in expo station. Shrimp in standing water.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over tres leche in reach in make table. Unwashed lettuce on shelf over garlic, sauces and salsa.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels at bar. Several towels in kitchen area. Also, sanitizer bucket on floor near ice machine.