Tommy Bahamas Cafe & Emporium

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drinks stored on cutting boards on the cook line. nChef removed the drinks. Corrected On-Site

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

Employee handled their phone then clean equipment without washing hands

Employee was informed and washed their hands. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Mango salsa (55F – Cold Holding) stored on ice on the cook line. Manager stated the salsa had been stored on ice for approximately 2 hours. nManager placed the salsa in the reach in cooler. nSausage (53F – Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the sausage had been stored in the reach in cooler for appropriately 3 hours

Manager placed the sausage in the bottom of the reach in cooler. Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Spray bottle containing cleaning fluid stored next to bottles of wine in the dry storage area

Chef removed the wine. Corrected On-Site

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

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

Emailed the form, Manager printed and reviewed the form with three employees then had them sign. Corrective Action Taken