PEPE'S CANTINA OVIEDO

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw ground beef stored over raw pork in walk-in cooler. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner stored at expo station. Corrected On-Site

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

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.

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of cleaner stored at front bar Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of pink substance on white plate

Basic - Bowl or other container with no handle used to dispense food. - white and Spanish rice scoop with a bowl. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in dry storage area..

Basic - Cutting board has cut marks and is no longer cleanable. white cutting board on cooks line Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - drink stored on prep table in kitchen area. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. - back door

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Silverware/utensils stored upright with the food-contact surface up. - utensil storage rack

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork at the walk-in cooler.

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. Missing some .

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser no label at the kitchen. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Make table and steam table .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup of juice and cup of coffee stored a on the cutting board at the kitchen. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn bottom of make table.

Basic - Light not functioning. 2 out by the hoods .

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves .

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical no label at the kitchen area.

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

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on stove door handle . Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Portion cup used as a scoop at cook line (shrimp -octopus-fish).

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored on water 79f. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocado stored on top of sour cream at the bottom of make table . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - molida (cooked ground beef) held overnight (44f-46f)

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - salmon

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use tongs stored on equipment door handle between uses. - tongs on oven door handles