Peppers Mexican Grill & Cantina

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents throughout the kitchen.

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board on cook line reach-in cooler across from warmer.

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Employee fruit cup and Gatorade stored on shelf in walk-in cooler. Manager removed items from shelf. Corrected On-Site

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

Cups stored in wait station.

Basic – Food stored on floor

Containers of onions stored on walk-in cooler floor

Cases of tomatoes stored on floor in front of walk-in freezer.

Basic – No mop sink or curbed cleaning facility provided at establishment

Mop sink has been removed. Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood vents above grill greasy

Fan covers in walk-in cooler

Area around soda nozzles of wait station soda machine. Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

To go containers stored on shelf next to dis area

Manager turned containers over. Corrected On-Site

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands

Employee entered kitchen from dining room and began their shift then handled ice bucket without washing hands. Manager had employee wash hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee touched apron and handled a taco without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Item stored in warmer on prep table across from grill: beef (105F – Hot Holding). Manager stated item placed in warmer 30 minutes prior to temperature being taken. Manager had employee reheat item. Corrective Action Taken

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

No vacuum breaker on either side of splitter for hoses. Repeat Violation Admin Complaint

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

No written procedure available. Inspector provided operator with written procedure. Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board on reach-in cooler across from grill

Deflector plate of kitchen ice machine

Water nozzle of wait station tea machine. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee dumped container of ice water in wait station hand washing sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No towels and soap at hand washing sink at end of cook line.

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

Certificates available for three employees. Manager stated there are 20 employees. Repeat Violation Admin Complaint