CALAVERAS CANTINA

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ice cream not commercially packaged in reach in freezer at the back of the kitchen Stored properly Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched computer order screen; started to cook tacos without washing hands first; employee washed hands ; Corrected On-Site

High Priority - Employee touched raw beef and then handled clean equipment and stirred food in steam table without changing gloves and washing hands; educated; Employee washed hands Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak (47F - Cold Holding);in drawer at cook line; as per operator food not prepared or portioned today; food left outside while cleaning cooler; food out of temperature for 30 minutes Ice bags placed on food to quick chill Corrective Action Taken

Basic - Employee preparing food in customer section of dining area- food like diced tomatoes and jalapeños Educated; employee wet to prep area; Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into dishwasher; unloaded clean dishes without washing hands; operator educated; employee washed hands ; Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide ROP chicken held more than 48 F in walk-in cooler( 2/4/24) operator removed from package and transferred to zip lock bags; as per operator establishment will remove chicken within 48 hours;

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Silverware/utensils dried with a towel/cloth- plated dried with cloth at dishwasher area; Educated to air dry clean dishes Dishes washed and sanitized again Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded- cob is served raw in ceviche. Operator was able to provide proof before closing the inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo and raw cobra and bacon over cooked pork - all in walk-in cooler; operator stored properly Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Wiping cloth sanitizing solution stored on the floor at cook line; Operator stored properly Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink - tongs inside sink and utensils stored under soap dispenser - operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator posted. Corrected On-Site

Basic - Employee eating while preparing food. Operator instructed employee about proper procedures during preparation. Corrected On-Site

Basic - Stored food not covered. At front bar - open containers of cut fruit and vegetables - operator covered. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back hallway refrigeration units and lean tubs of tortilla chips. Warning - From follow-up inspection 2022-09-07: Operator to submit plan review with remodel for back hallway refrigeration and storage. Time Extended - From follow-up inspection 2022-10-10: Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cookline shelves.

Intermediate - No soap provided at handwash sink.prep area/corrective action taken/operator installed soap in dispenser. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce/prepared over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.tomato sauce/storeroom Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.hollandaise sauce/cookline

Intermediate - Spray bottle containing toxic substance not labeled.degreaser/kitchen/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - Ice scoop handle in contact with ice.bar/corrective action taken/operator stored ice scoop properly. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner.squid in standing water.=prep area/corrective action taken/operator stored back in cooler. Corrective Action Taken