Desert Rider Sandwich Shop

Basic – Bowl or other container with no handle used to dispense food. On sugar, employee removed it Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed. Old one Repeat Violation

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at cook line area

Basic – No Heimlich maneuver/choking sign posted.

Basic – Wall soiled with accumulated grease, food debris, and/or dust. By fires extinguisher, cook line

Basic – Wet wiping cloth not stored in sanitizing solution between uses. By cook line

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then grabbed deli paper for sandwich and almost grabbed bread but I stopped her, explained to her and she washed hands Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked onions taken out of cooler 1 hr ago, employee wrote it in 4 hr procedure and wrote time on Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 99f sauce patties on warmer, employee reheated them to 165f Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm in bucket, very dark blue and turning a little white

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket

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. Gave one Corrected On-Site Repeat Violation

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

Intermediate – No probe thermometer provided to measure temperature of food products.

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. One new employee Repeat Violation

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. One employee here since May