WEST TAMPA SANDWICH SHOP

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put on hair net, then returned to prepare sandwiches without replace gloves and wash hands. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of scrambled egg (102F - Hot Holding) stored on top of the steam table. Discussed with employee about the proper hot holding temperature is 135F or above.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees working with no certified food manager at time of inspection. Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Observed purple liquid in Simple Green spray bottle with no other label. Employee labeled as Fabuloso. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

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. Employee drinking a can of energy drink without a straw at cook line.

Basic - Employee with no hair restraint while engaging in food preparation. 4 employees working with food. All employees put on hair nets at time of inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. A case of crab meat stored on floor in walk-in freezer. Employee moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men and women's restrooms. Provided a physical signs and posted at time of inspection. Corrected On-Site

Basic - Stored food not covered. Pre-made Cuban sandwiches in walk-in cooler. Employee covered sandwiches at time of inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple cracked lids and containers stored with food in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease. Warning - From follow-up inspection 2025-09-26: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at sandwich station. Warning - From follow-up inspection 2025-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Spatula and scrubbing pad stored in handwash sink by three-compartments sink at kitchen. Employee removed items. Corrected On-Site Warning - From follow-up inspection 2025-04-08: Ice cubes in handwash sink at front service area. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple cracked/broken containers holding food in walk-in cooler and reach-in cooler. Warning - From follow-up inspection 2025-04-08: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed several food items stored in non food grade bags in walkin cooler and walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over milk Observed raw chicken stored over cooked pork Corrected -observed employee remove and place on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45 - Cold Holding) in reachin cooler on service line Corrective action observed employee place on ice Corrective Action Taken Repeat Violation

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 and the time removed from temperature control cannot be determined. Observed Cuban sandwiches with no time mark on service line Observed employee place time mark on Cuban sandwiches Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Flex Seal stored above food items on storage shelf adjacent to back door Corrected -observed employee discard Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with rust and old food debris on back prep table adjacent to back door Observed employee place in dish area to be cleaned Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf

Basic - Food not stored at least 6 inches off of the floor. Observed containers of pickles stored on floor in back Kitchen Corrected -observed employee place on shelf Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. Observed in ice machine on service line next to espresso machine Corrected observed employee remove handle from ice Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed stored on fryer handles Corrected observed employee remove Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed serving utensil stored in water temped at 132F on cookline Corrected observed employee discard water Corrected On-Site

Basic - Reuse of single-service or single-use articles. Vigo chicken stock containers reused. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in back prep kitchen requires cleaning. Corrective Action Taken - From follow-up inspection 2024-05-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups. Discussed proper date marking with operator. Repeat Violation - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Vigo chicken stock containers reused. Repeat Violation - From follow-up inspection 2024-05-10: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unlabeled condiments located on shelf beneath cashier counter. Repeat Violation - From follow-up inspection 2024-05-10: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink, corrected to 100 ppm of chlorine . Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no prior hand washing, corrected action taken inspector discussed with employee proper hand washing when changing gloves . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sandwich press irons stored in employee hand wash sink next three compartment sink. Corrected , employee removed irons during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked pork, all held over 24 hrs not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop in sugar container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on sandwich prep table at front area.

Basic - Food stored on floor. Food stored on floor in walk in cooler . Repeat Violation

Basic - Reuse of single-service or single-use articles. Vigo chicken stock containers reused. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in dry storage area with exposed drywall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Three compartment sink set up 0 ppm of sanitizer, corrected to 100 ppm of chlorine. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing duties and returning to cooks line with no glove changes, corrected action taken , inspector discussed with operator proper glove changing procedures. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Boxes blocking employee hand wash sink in back prep area, corrected, employee removed items during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked yuca , white rice , black beans, all held over 24 hrs not date marked . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle in kitchen area not Labeled.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook with no hair restraint.

Basic - Food stored on floor. Case of eggs stored on floor in walk in cooler . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee Changing gloves with no prior hand washing, Corrected action taken, inspector discussed with employee proper hand washing procedures when changing gloves. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink in back prep , corrected, employee replaced soap at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pre-made Cuban sandwiches, cooked white rice ,sliced ham , chicken soup all held over 24 hrs not date marked in walk in cooler . Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters with heavy grease build up.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in back food prep area prep table , corrected, during inspection employee discarded drink . Corrected On-Site Repeat Violation

Basic - Food stored on floor. Container of eggs stored on floor in walk in cooler. Employee foods stored in walk in cooler not segregated nor identified.

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on fryer Handle . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Container of medicine improperly stored. Tylenol stored over prep area in back

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and then handling clean equipment and plating customer orders. Discussed proper hand washing with employee.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Items re arranged to prevent cross contamination. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temped 78 F. Ice added to eggs. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to store lid. Removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. By three compartment sink. Restocked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, shredded chicken, cut tomatoes. Various items in walk in cooler. Repeat Violation

Basic - Equipment in poor repair. Torn gasket on reach in cooler.

Basic - Food stored on floor. Boxes of eggs in walk in cooler. Buckets of pickles.

Basic - In-use tongs stored on equipment door handle between uses. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped 109 F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Walk in cooler door flaps.

Basic - Stored food not covered. Cooked shredded pork in reach in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back prep area walls are unsealed drywall. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container of ham stored in employee hand wash sink, corrected , employee placed ham in reach in cooler . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in back prep area , corrected, manager replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans mixed with yellow rice held over 24 hrs not date marked in walk in cooler. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table , corrected employee discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in back prep area slicing ham , corrected employee placed hair net on at time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handle .

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in back prep room with unsealed dry wall.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk container labels no longer visible Repeat Violation

High Priority - Basic - Single-use take-home food container refilled with food. Country Crock containers reused .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees placing gloves on with no prior hand washing, Corrected action taken, inspector went over proper hand washing went placing gloves on. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at 44° degrees stacked too high in top load reach in cooler . Corrected Action taken . Inspection went over proper limits and stacking product too high in pans . Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in back prep area , Corrected , employee replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Bulk containers not label . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice , black beans , cooked yucca , opened container of milk all held over 24 hrs not date marked . Repeat Violation

Intermediate - Slicer used as storage with wet wiping cloth and container of hand sanitizer stored on slicer .

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Box of green peppers stored on floor in walk in cooler , Corrected, employee placed box of green peppers on shelf at time of inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing out on counter .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine with mold build up. Repeat Violation