PEPES CANTINA OVIEDO

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - used for bulk dry foods

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked shrimp in walk in cooler Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. - walk in cooler shelves rusted

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent and ceiling tile over cook line dusty

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack stored on bag in box rack Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing watch Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. - emailed to operator

Basic - Waste line missing at soda gun holster. - bar area

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - Mahi Mahi used in Ceviche. Employee states fish is used raw. Manager contacted supplier and obtained proof of parasite destruction letter. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. - home depot buckets used for Ice - blue bud light pales used for salsa - industrial plastic container used for chips - gray trash bucket used for chips no food grade liner - bulk dry items

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over raw beef in cook line cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - shrimp ceviche < 2 hours (46F - Cold Holding); - fish ceviche < 2 hours (46F - Cold Holding)

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. - quat >500. Employee diluted final read 200ppm 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 to operator

Intermediate - No soap provided at handwash sink. - hand wash sink next to triple sink

Basic - Carbon dioxide/helium tanks not adequately secured. - in bar area Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. - in walk in cooler - behind ice machine in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee removed from water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink in bar area

Basic - Stored food not covered. - ice bin in bar area Corrected On-Site

Basic - Water leaking from ceiling in walk in cooler. Catch bucket full, overflowing onto canned beverages.

Basic - Covered waste receptacle not provided in women's bathroom.