SANTA FE CAFE NAPLES

High Priority - Raw animal food stored over or with unwashed produce. In Walk in cooler observed raw chicken being stored over oranges. Operator moved raw chicken Corrected On-Site

Intermediate - Nonservice animals in the food establishment or on premises. Observed non service animal at front counter. Animal was removed. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching hair and not washing hands while working. Operator told employee to wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on front line observed sliced ham (50F - Cold Holding); sliced cheese (50F - Cold Holding). Per operator foods being cold held for one hour. Operator moved products to a colder refrigerator. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees handling food with no hair restraint. Employees tied back hair. This is a repeat violation from 4-29-25 Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 46F cold hold, butter 47F cold hold less than 4 hours. Observed Raw hamburger 50F cold hold and cheddar cheese 68F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed butter and sliced tomatoes in working reach in cooler. Operator placed bags of ice on foods and filled in empty spaces with containers. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by containers of food. Operator removed containers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Educated operator on the importance of updating employee food safety training. Operator bought more training books to train employees. Corrective Action Taken Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon thawed in packaging with label to remove. Stop Sale. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator employee preparing food wearing bracelets and watches. Operator removed jewelry. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of frozen smoked salmon thawing at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 48F cold hold less than 4 hours. Operator double panned with ice. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened fish before leaving inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw shell eggs are stored over unwashed lemons, raw chicken is stored over unwashed tomatoes. Operator moved items to proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door under counter cooler raw shell eggs are stored over peeled garlic and heavy cream. Operator moved the raw shell eggs to proper storage. In the walk-in cooler raw shell eggs are stored over salad dressings. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the bottom of the make table cooler at the front counter there is 2 1/2 pounds of chicken salad that is date marked that it was prepared 8 days prior. See stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the bottom of the make table cooler at the front counter there is 2 1/2 pounds of chicken salad that is date marked that it was prepared 8 days prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler in the kitchen, Pork (48F - Cold Holding); heavy cream (47F - Cold Holding). Operator moved items to the drawer cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the front counter is used as a dump sink as evidenced by tea around the drain.

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in service area.

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris and lime scale on the top of the dishwasher.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed eggs on cook line held on time with no time mark. Operator able to provide proper time.. Repeat 7/28/2023 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with sheet trays and roll of foil. Operator moved items to allow access. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash receptacle in shared restroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup on cook line prep table. Operator moved for proper storage. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed medicine improperly stored above prep table. Operator moved for proper storage.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed no time mark on eggs and empanadas held on time. Operator was able to provide correct time. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as public health control. Assisted operator on filling out form.. Repeat 2/15/2023 Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw ground beef in same container as shredded cheese in drawers on cook line. Cheese was not contaminated and operator moved beef to proper storage. Corrected On-Site

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. Observed no written plan for clean up vomit or diarrhea. Provided operator with written plan. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as public health control on empanadas and eggs. Provided operator with written plan.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed espresso utinsels stored next to and around hand wash sink in front area. Exposed to splash from sink, soap and when getting towel.

Basic - Stored food not covered. Observed containers of sugar and bread crumbs stored not covered. Operator covered containers. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine only reaching 156F dish level. Operator set up manual sanitation and called technician to repair unit. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken empanada (110F - Hot Holding); beef empanadas (108F - Hot Holding) operator stated less than 1 hour. Discussed holding on time. Operator agreed to hold on time and placed products on specific time frame for time as public health control. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to thaw frozen burgers and chicken. Operator moved for proper thawing. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed gallon milk containers used to hold fresh squeezed juices. Discussed with operator that it was a single use item and would need to replace gallon bottles with something else.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen burgers and chicken being thawed at room temperature. Educated operator on proper thawing, operator moved for proper thawing. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one #10 can arrezzio Ripe olives sliced dented at the seams.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed non commercially packaged raw beef stored over fish in freezer. Operator moved for correct storage. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon not marked on menus. Observed correctly menus correctly before end of inspection. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed hand of ice scoop touching ice in ice machine in bar area. Operator removed for cleaning and proper storage. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for the location.