THE 1 CANTINA OVIEDO

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. -0ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Corn and rice left out for 50 minutes temped at 60F Instructed operator to begin cooking Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris -Dicer used for onions

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Equipment in poor repair. -Glass front screen cracked above cold holding unit

Basic - Outer openings not protected with self-closing doors.

Basic - Plates and bowl show evidence of rusting and pitting

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. - zero ppm Warning

High Priority - Employee drinking soda from can at cook line then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - cutting board on cook line. Operator states cleaned and sanitized at end of day. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook employee used phone, used spray nozzle at triple sink, then brought food out from coolers to begin food prep, no glove change, no hand wash. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting board Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - bar area hand wash sink. Employee restocked - hand wash sink in kitchen Corrected On-Site Warning

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - operator states employee has training but proof of training not onsite. Other employees are less than 60 days. Warning

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. - operator states cutting board sprayed down outside behind restaurant Warning

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler Warning

Basic - Carbon dioxide tanks not adequately secured. - bar area - 1 below hand wash sink in kitchen Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - utensils on rack next to cook line Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag on prep counter in kitchen Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. - around dish machine - below cook line cooler Warning

Basic - Food stored on floor. - margarita salt bucket on floor in bar area Corrected On-Site Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. - triple sink no drain boards. Shelves above used for food storage Warning

Basic - Open dumpster lid. Warning

Basic - Outer openings not protected with self-closing doors. - back door door closing device broken Warning

Basic - Presetting of unwrapped silverware and/or tableware outdoors. - tables in open air room with unwrapped silverware Corrected On-Site Warning

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled rags in plastic bag hanging on shelf next to clean utensils Corrected On-Site Warning

Basic - Trash receptacles not provided where needed in establishment. - front bar hand wash sink needs trash can Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - case of unwashed avocados on top self over clean cutting boards Corrected On-Site Warning