LA CANTINA COCINA MEXICANA

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Warning

High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. -shrimp used for ceviche. Upon asking person in charge to verify process for serving ceviche, employee and manager confirmed/stated that the raw shrimp is placed into citric acid without. -operator arrived during inspection and stated that shrimp used for ceviche is supposed to be fully cooked via boiling water prior to service. Advised operator to train any employees who prepare ceviche to ensure shrimp is cooked to 145F or above, otherwise proof of parasite destruction would be required. -corrected on site, must be in compliance upon next unannounced inspection per Renee pichardo. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Nancy, Adriana, Megan, Juan Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -large pot of soup Warning

Basic - Building components, attachments or fixtures in poor repair. -hand sink mounted to wall at entrance to back of house has gap on backside where fixture is mounted Warning

Basic - Floor soiled/has accumulation of debris. -inside grout near beer cooler Warning

Basic - Ice scoop handle in contact with ice. Corrected On-Site Warning

Basic - No functioning mop sink or curbed cleaning facility provided at establishment. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom hand sink Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at entrance to kitchen Warning

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. -waste pipe for mop sink Warning

Basic - Water leaking from pipe and/or faucet/handle. -leak at handwashing sink faucet near ice machine at entrance to back Warning

Exit door locked. For reporting purposes only. -front door unable to be opened at start of inspection, advised to look into problem causing malfunction. All doors marked with fire exits must remain accessible and unobstructed/unlocked when establishment is operating.

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. -0-10 ppm chlorine, rechecked multiple times -manager contacted service technicians Corrective Action Taken Warning

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. -cook touched garbage can across from cook line prior to preparing food with same gloves on Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves during handwashing process -Employee rubbed hands together for less than 10-15 seconds while washing hands. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 130F, verde sauce 108F, at steam table less than 2 hours per manager, reheated to 165F Repeat Violation Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -cesar, expired 2023

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. -bowls, portion cups used to dispense food, left inside container

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle resting in food

Basic - No copy of latest inspection report available.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in bottom of reach-in-cooler. -across from cookline

Basic - other damage to wall.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso cheese 51F in middle, cooked pork 50F, cooked peppers 50-54F, all cooling after morning prep inside walk in cooler not holding any food at 41F or below. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Warning

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. 10-25ppm chlorine Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp, shredded cheese, queso fresco, sour cream, raw beef, raw pork, cooked peppers all 50-52F more than 4 hours inside walk jn cooler not holding any food at 41F, see stop sale. Warning

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut tomatoes from morning prep 41-47F inside pan on makeline cooler. Manager stated tomatoes cut during morning prep Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes 47F in middle after 4 hours from prep. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. verde salsa for enchilada (110-115F - Hot Holding), manager stated less than 1 hour, reheated on grill. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose at end of cook line

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -ambient cooling inside deep pans placed on line without keeping in ambient environment allowing for adequate cooling from prep.

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/ Corrected On-Site Repeat Violation Warning

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. -bartenders, dish washers, new employees

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

Basic - Food not stored at least 6 inches off of the floor. -buckets of sauce

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters on far emd of cookline

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -garbage can used for direct contact with cooked tortilla shells. Advised to use food grade bags to line container or use approved food grade containers for direct food contact - From follow-up inspection 2022-08-05: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon in vacuum packaging Warning - From follow-up inspection 2022-08-05: Buckets of Sour cream, cooked rice(from cooling prior day 47-48F), cooked pork 48F(cooling from prior day 47-48F), queso fresco Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa 71F inside portioned bowls sitting out at room temperature -salsa 45F, cooked peppers 45F, shredded cheese 45F, raw beef 46F, diced tomatoes 46F, queso 47F, cooked pork 46F inside walk in cooler. Manager states door left open prior ti inspection, next day callback inspection required to verify cold holding temperatures. Manager called technician during inspection. -raw salmon 46F inside vacuum packaging, see stop sale. Warning - From follow-up inspection 2022-08-05: Queso fresco 47-48F inside walk in cooler, manager stated delivered 10 minutes prior to inspection, no data found on invoice. See stop sale. Buckets of sour cream 47-48F inside walk in from prior day service, see stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib on wall next to hand sink on cookline - From follow-up inspection 2022-08-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on cook line -can opener blade - From follow-up inspection 2022-08-05: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gaskets at walk in cooler door - From follow-up inspection 2022-08-05: Time Extended

Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. - From follow-up inspection 2022-08-05: Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw meat, wiped hands on towel but did not wash hands before handling tortilla for plating

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -garbage can used for direct contact with cooked tortilla shells. Advised to use food grade bags to line container or use approved food grade containers for direct food contact

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw salmon in vacuum packaging Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa 71F inside portioned bowls sitting out at room temperature -salsa 45F, cooked peppers 45F, shredded cheese 45F, raw beef 46F, diced tomatoes 46F, queso 47F, cooked pork 46F inside walk in cooler. Manager states door left open prior ti inspection, next day callback inspection required to verify cold holding temperatures. Manager called technician during inspection. -raw salmon 46F inside vacuum packaging, see stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked pork 119-125F, manager stated placed on warm side of grill 30 minutes prior, reheated to 165F Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bib on wall next to hand sink on cookline

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

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/ Juan zarinana 1-28-2021 NRFSP Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. -soup container without handle used in bin of pinto beans

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

Basic - Equipment in poor repair. -torn gaskets at walk in cooler door

Basic - Food not stored at least 6 inches off of the floor. -case of cooking oil

Basic - Food stored in a location that is exposed to dust/debris. -tortilla shells stored underneath hood system on cook line

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid.

High Priority - Container of medicine improperly stored. -dry goods shelf with food

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. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork on sheet pan stored on top of cooked peppers inside stand up freezer

High Priority - Spray hose at dish sink lower than flood rim of sink.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Verde salsa, pico salsa , raw shell eggs, shredded cheese, queso fresco, cooked beef, cooked pork, cooked peppers, 49-59F inside walk in cooler not holding anything at required temperatures for cold holding. Manager separated some product just made, had employee discard what could not be determined to be safe. See stop sale Warning

High Priority - Vacuum breaker missing at hose bibb at 3 compartment sink with spray hose attached

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade, old food debris -interior heads of soda guns

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork inside walk in cooler

Basic - Bowl or other container with no handle used to dispense food.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -warewashing area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -dry goods containers

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving for bags of onions

Basic - Old labels stuck to food containers after cleaning.

Basic - Stored food not covered inside walk in cooler

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -Raw sausage

Basic - Water leaking from pipe and/or faucet/handle. -mens restroom faucet