- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Salsa buckets in produce walk in cooler **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In salsa area **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Provided sign
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled in back room off of the dishwasher room
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together **Corrected On-Site**
- High Priority - Chlorine sanitizer in towel solution not at proper minimum strength. **Corrected On-Site**
- 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. Operator set up three compartment sink and contacted service during inspection **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Coffee urn in front of server station hand wash sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fryer baskets in hand wash on cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Server station hand wash sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Beans and rice Moved to walk in cooler uncovered and stirred during inspection Under two hours **Corrected On-Site** **Repeat Violation**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Broken thermometer for ambient air in reach in cooler
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floor under dishmachine or three-compartment sink area soiled with water
- 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. Operator contacted company during inspection and technician was called out Establishment has three compartment and bleach for sanitizing
- Intermediate - Employee used handwash sink as a dump sink. Ice and straw in hand wash sink basin in server station
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bar towel and scrubby in bar Fryer baskets in kitchen **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels for hand wash sink in kitchen not in range to hand wash sink **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chef put rice in smaller containers and into walk in cooler uncovered Provided cooling hand out in Spanish **Repeat Violation**
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. In walk in cooler broken tiles In dishwasher room
- Basic - Floor tiles cracked, broken or in disrepair. In walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No employee must wash hands in restrooms used by employees Provided signs to post
- Basic - No handwashing sign provided at a hand sink used by food employees. Provided signs
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked beef Provided safe storage handout **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Storing pots and pitchers in front of sinks **Corrected On-Site**
- Intermediate - Paper towels not stored in close range of handwash sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Deep pots being used Provided cooling handouts **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Under 2 hours to comply
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffed peppers
- Intermediate - Required employee training for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Used as reference text
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. sanitizer bucket empty Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. server station hand wash sink
- Critical - Manager lacking proof of Food Manager Certification. 30 days to obtain
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. used for reference text
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 days to obtain
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server touched chips not to be cooked to minimum of 145F for 15 secon Corrected On Site.
- Critical - Observed hand wash sinks lacking signs provided signs
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef in walk in cooler provided safe storage handouts
- Critical - Observed soiled deflector in the interior of ice machine.
- Critical - Working containers of food removed from original container not identified by common name. dry storage containers
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8/30/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2012 | Routine - Food | Call Back - Complied |
- Critical - CERTIFIED FOOD MANAGER PROOF NEEDED
- Critical - EXPIRED LICENSE
- Critical - OWNER CHANGE - LICENSE NOT CORRECT
- Critical - PROOF OF EMPLOYEE TRAINING NEEDED
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8/9/2012 | Routine - Food | Warning Issued |
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