PEPITO AREPA'S BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed reach in cooler cooked beef (49/51F - Cooling) cooked from the day before as per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in cooler cooked beef (49/51F - Cooling) cooked from the day before as per operator.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator. Corrected On-Site

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 form to the operator, operator printed out and posted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

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/ manager arrived during inspection. Corrected On-Site Repeat Violation

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. Employees Leidy with 2 days of being hired. Emailed form to operator. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees Fernando with 6 months of being hired.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food stored on floor. Observed bag of flour on kitchen floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife, spatula stored in between wall and three compartment sink. Operator removed it. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator set up the chlorine sanitation bucket with 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs over cooked yuca inside reach in cooler under cook line. Operator stored food as per safety storage requirements. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine Test Kit. Repeat Violation

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/

Intermediate - No soap provided at handwash sink. Observed inside kitchen. Operator provided soap. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at men's restroom.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave interior in kitchen. Operator cleaned microwave interior. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at all HWS stations at Food Establishment. Repeat Violation

Basic - Single-service articles improperly stored. Observed utensils, cups, and lids boxes stored on dry storage floor on second floor.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed under three compartment sink. Operator removed bucket from floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt container unlabeled in kitchen. Operator labeled container. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at kitchen.