Sandwich House

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter and above grill employee removed it Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation. Making a bowl

Basic – Food stored on floor. Plastic bottled drinks at front counter, employee rearranged Corrected On-Site

Basic – Ice scoop handle in contact with ice. Employee removed it Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink at cook line,

Basic – Single-service articles not stored inverted or protected from contamination. Open boxes of silverware in back storage, employee covered them with plastic wrap, to go plates in bag on floor, back storage Corrected On-Site

Basic – Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer in triple sink is very foggy

Basic – Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, employee discarded it Corrected On-Site Repeat Violation

High Priority – Container of medicine improperly stored. Pain killer above grill, employee rearranged Corrected On-Site

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed bowl with raw eggs on edge that touched glove and then touched pitta for sandwich, explained to her and she discarded pita and washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee pushed fries with hand into scoop, explained to him and he got gloves Corrected On-Site Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in dining area

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f non uht creamer and banana pudding, at front counter, they received the wrong one, employee wrote time, explained time as public health control Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Toxic substance/chemical improperly stored. Soap on shelf above packet food in back storage, employee moved them Corrected On-Site

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, very dark blue and then test strip getting white, cook line

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

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. Some here that don't have certifications Repeat Violation

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. He has blank form

Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cold cuts taken yesterday from freezer

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only 3 and they expired in July 31stn Warning