Bigsur Cantina

Year by year

Inspections

1. Mar 4, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Soda gun nozzle is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Green enchilada sauce cooled slowly in deep covered plastic container in walk-in cooler. Cooked rice observed cooling slowly in covered pans at ambient room temperature.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Previously frozen RTE food, including chicken wings and fried fish, observed without datemarks. Salsa and milk were not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the allotted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Slight water leaks observed at the kitchen hand sink faucet and at the pre-wash sink near the dishmachine.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Water, liquid butter, and seasoning salt are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Green enchilada sauce 44-52F at 3pm 3/4 in covered plastic container in walk-in cooler, made last night 3/3 at 8pm.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

2. Jan 27, 2025 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The BAR ice bin does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing the disclosure (*) for chipotle aioli prepared with raw shell eggs.

     Correction: Provide a consumer advisory with both the required disclosure (*) and reminder statement components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked rice cooled improperly. Rice observed in deep metal pan with plastic covering.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Garlic-in-oil observed in covered jar on shelf stored at ambient room temperature.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     FOOD PREP SINK

     There is an existing food prep sink, however, it is directly connected to the drainboard for the kitchen low temp dishmachine. Food prep sink is mainly used in the mornings prior to using the dishmachine.

     Correction: Separate the food prep sink from the dishmachine drainboard or provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the BAR and KITCHEN of this facility are not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Spices are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice Corrected on site

     MATERIAL - FOOD CONTACT SURFACE

     Food contact surface of liner for tortilla chips is not food-grade. Black plastic (garbage) bag used as liner.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range). The only thermometer available was for hot temps only (meat thermometer).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - MEDICINE RESTRICTION/STORAGE

     Employee medicines located on shelf in kitchen is not labeled or stored properly. Medicine containers mixed in with food storage.

     Correction: Remove all medicine not necessary for employee health. Label all employee medicine and properly store the medicine to prevent contamination of food, equipment, and single-use articles.

     Code WFC 7-207.11

   • Not serious Good Retail Practice Corrected on site

     WAREWASHING - EQUIPMENT CLEAN

     Both the kitchen and the bar warewashing machines are not clean. Food build-up observed inside dishmachines.

     Correction: Clean warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, drainboards or other equipment before using. Maintain in clean condition.

     Code WFC 4-501.14