PEPPERS MEXICAN GRILL AND CANTINA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw repacked chicken over raw beef. Chicken placed below beef during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line low boys at grill - raw steak 46, raw tilapia 45, scallops 46F per staff less than 2 hrs. Items iced during the inspection for rapid cooling . Corrective Action Taken Repeat Violation Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front expo line and cook line handwashing sinks 79/81/82F Adjacent prep area hand wash sink 88F Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F , cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection Corrective Action Taken Warning - From follow-up inspection 2025-04-03: Upon callback Line make bars and salad station- Shredded cheese 42/43, salad mix 40, pork 42/43, tomatoes 41/41F ( cold drawers empty ) all items iced // line Low boys - steak 47, beef 45, chicken 47/48, corn dogs 63F ( per staff less than 4 hrs. ) Staff Iced low boy food during the callback to facilitate rapid cooling. Per staff no TCS food left overnight in cook-line make bars or low boys. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line reach in coolers and make bars - grill - Beef 44/47, tomatoes 47, sausage 48, shredded cheese 49, pork 49/46, beef 47F // Line low boys and cold drawers- corn dogs 47, beef patties 48, beef 45, fish 47, wings 44F Salad station - shredded cheese 56F , cold drawer- cheese 64F Per staff above TCS foods out of temperature less than 4 hrs. (Last checks 2:00 pm and 3:00 pm ) Advised operator to use Ice and relocation to facilitate rapid cooling. Food iced during the inspection Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cook cool beef 46/47/51/50F overnight. See stop sale Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Cook cool beef 46/47/51/50F overnight. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line lowboys - Chicken 54/54, beef 54, nuggets 54/54F Per cook staff and manager less than 4 hr. Lowboys stocked at start of the day. Advised operator to Ice food and relocate into secondary cold hold units for rapid cooling and cold hold. Repeat Violation Warning

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. Cook line lowboy coolers Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fish used for Ceviche Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Queso cheese dip cooling overnight 45F. Prob Thermometer calibrated with operator Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fajitas make bar - top - steak 52, chicken 53, bottom drawers - beef 68/70, shredded cheese 61F ( per operator less than 4 hrs. Items iced for rapid cooling during the inspection) Make line low boy drawers under Grill top - sausage 57, steak 44/45, beef 44/45F ( per operator less than 4 hrs. Items also iced to facilitate cooling ) Repeat Violation Warning

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

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. Cook line Fajitas make bar Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Expo line Food Handlers using bare hand contact to scoop tortilla chips and flour tortillas ( from press) Chips discarded by operator ( prior to discussion or stop sale issued ) - Tortillas to be heated to 145F or above. / discussion with Manager and staff reference no bare hand contact with Ready To Eat foods. Expo line employees washed hands and put on gloves during the inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line Make bar- grill station top - beef 48, shrimp 45F , drawers - sausage 64, beef 55, steak 64/47, pork 53, scallops 56F. Per operator all less than 1 hr. Operator iced food for rapid cooling during the inspection. Walk in cooler Queso dip 44/44F less than 1 hr per operator. Dip located at walk in cooler door that has been opened frequently this day. Queso moved to rear of walk in cooler to facilitate rapid cooling. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils/ knife stored in rear preparation area hand wash sink.

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Dish Machine final rinse 200+ F Tested x2 cycles. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Top of dishwasher soiled with an accumulation of debris.

Basic - Bowl or other container with no handle used to dispense food. Cook line make bar Foam single service portion cup used as scoop for Queso Dip .

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. Cook line grill station make bar Not maintaining TCS foods at or below 41F

Basic - Employee eating while preparing food. Grill cook observed eating . Drink with no lid and straw also observed. Employee left cook line . Drink removed . Employee observed washing hands and putting on gloves prior to returning to grill station. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line Observed a cell phone and set of keys on and above cook line cutting board. Items removed and operator advised to clean and sanitize cutting board. Corrective Action Taken

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip observed located over rear preparation table .

Basic - Standing water in bottom of reach-in-cooler. Expo line glass door upright.

Basic - Waste line missing at soda gun holster. First soda gun station at front bar .

Basic - Working containers of food removed from original container not identified by common name. Rear dry storage bulk containers of rice and beans not labeled as to contents.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill / Flattop make bar- Beef 52/ 61, chicken 71, sausage 75, pork 62F / ( Per kitchen staff less than 4 hrs. ) / line make bar - shredded cheese 47, shredded lettuce 46F ( per kitchen staff less than 1 hr. ) drawers- beef 51, shrimp 54/53, chicken 63F ( less than 4 hrs) Items iced during the inspection for rapid cooling Advised staff to move TCS foods to secondary cold hold units for rapid cooling and / or place Ice packs on top of the TCS foods. Repeat Violation Warning - From follow-up inspection 2021-12-13: At time of the callback inspection- Flattop make bar ambient temperatures : Top 57F / Bottom drawers 60F Food temperatures - on Flattop make bar - Top - Beef 46, chicken 45/46, shrimp 63F Bottom- chicken 49, beef 52, sausage 63F Per kitchen staff food in flat top make bar less than 2 hrs. Operator advised to ice TCS foods and / or move to secondary cold hold units for rapid cooling. Line make bar - shredded cheese 42, shredded lettuce 37F . D6DM notified Admin Complaint - From follow-up inspection 2021-12-14: TOP: raw chicken 49° F and 50° F - ambient cooling 30 minutes; BOTTOM: pulled pork 38° F, skirt steak 48° F, chicken 48° F, philly steak 46° F. Next day callback per D6 DM. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill / Flattop make bar- Beef 52/ 61, chicken 71, sausage 75, pork 62F / ( Per kitchen staff less than 4 hrs. ) / line make bar - shredded cheese 47, shredded lettuce 46F ( per kitchen staff less than 1 hr. ) drawers- beef 51, shrimp 54/53, chicken 63F ( less than 4 hrs) Items iced during the inspection for rapid cooling Advised staff to move TCS foods to secondary cold hold units for rapid cooling and / or place Ice packs on top of the TCS foods. Repeat Violation Warning - From follow-up inspection 2021-12-13: At time of the callback inspection- Flattop make bar ambient temperatures : Top 57°F / Bottom drawers 60°F Food temperatures - on Flattop make bar - Top - Beef 46°, chicken 45/46°, shrimp 63°F Bottom- chicken 49°, beef 52°, sausage 63°F Per kitchen staff food in flat top make bar less than 2 hrs. Operator advised to ice TCS foods and / or move to secondary cold hold units for rapid cooling. Line make bar - shredded cheese 42°, shredded lettuce 37°F . D6DM notified Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill / Flattop make bar- Beef 52/ 61°, chicken 71°, sausage 75°, pork 62°F / ( Per kitchen staff less than 4 hrs. ) / line make bar - shredded cheese 47°, shredded lettuce 46°F ( per kitchen staff less than 1 hr. ) drawers- beef 51°, shrimp 54/53°, chicken 63°F ( less than 4 hrs) Items iced during the inspection for rapid cooling Advised staff to move TCS foods to secondary cold hold units for rapid cooling and / or place Ice packs on top of the TCS foods. Repeat Violation Warning

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/ Repeat Violation

Intermediate - No hot running water at three-compartment sink. Expo line hand wash sink 81°F after prolonged running

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. Flattop station make bar Ambient 60°F from cold air vents

Basic - Drain cover(s) missing. Floor in front of the walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Ware wash station

Basic - Floor area(s) covered with standing water. Ware Wash station

Basic - Food stored on floor. Bagged onions stored on kitchen hallway floor. Repeat Violation