THE SANIBEL CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon directly above container of black olives in reach in cooler. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Four unsecured CO2 cylinders outside back door next to mop sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in front counter/service window.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over ready to eat food in reach in cooler. Operator moved salmon to proper storage Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling at dish machine.

Basic - In-use wet wiping cloth/towel used under cutting board. On back prep table. Operator removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Inside front line cooks make table cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over squeeze bottles of sauces and dressings in reach in cooler. Operator moved foods to proper storage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in tomato salsa and in feta cheese. Operator removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen preparing food without hair restraints

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Condensation dripping on to clean food containers. Operator placed drip pan to catch condensation Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. On back storage shelf, one # 10 can of Country Sausage Gravy was observed with a large deep dent in the rim

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and ground beef stored above raw fish and gator meat in reach in cooler. Operator moved food to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line make table tuna salad (45 F - Cold Holding); chicken salad (45 F - Cold Holding) per operator food was brought to make table from reach in cooler 3 hours prior and was below 41 F. Operator retuned food to large reach in cooler Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker present at hose bibb outside storage to mop sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Three unsecured CO 2 tanks outside next to mop sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile above shelf for stored ware washed items next to dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles water on prep table in back kitchen. Operator removed. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked raw shelled gags on line and then changed gloves without hand washing. Discussed with operator the need for hand washing during glove change when going form one task to another. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Educated operator on the need for hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled gags stored above open containers of diced ham and shredded cheese in reach in cooler. Operator moved eggs to proper storage. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees working with food without hair restraints.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jams and Jellies sold on site without the proper labeling.

Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed smoke rolling off grill onto cooks line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached to hose bib at cooks line has no vacuum breaker.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in spray bottle in cooks line not labeled. Operator labeled during inspection. Repeat from 02-25-2022. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank located next to ice bin / under hand washing sink not secured. Repeat from 02-25-2022 Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Shelves used for drying food containers has a buildup of rust and dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with clean glassware in prep room. Repeat from 02-25-2022 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service. Cell phones stored on shelves with food items.

Basic - Employee with no hair restraint while engaging in food preparation. Three employees on cooks line preparing food without hair restraints. Repeat from 02-25-2022

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Jams and jellies made and packaged on site does not have full address not date food was packaged.

Basic - Old labels stuck to food containers after cleaning. Observed on food containers on drying shelf in dish room. Repeat from 02-25-2022 Repeat Violation

Basic - Unclean building components, attachments or fixtures. Air vents on cooks line has peeling paint located above grill. Repeat from 02-25-2022 Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cooks line.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer loaded soiled dishes into machine and then without properly washing hands, unloaded clean and sanitized dishes from machine. Coached proper hand washing with operator. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Per operator eggs had been placed out for service 30 minutes prior. Discussed Time as A Public Heath control and provided form. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. A bottle of toxic chemicals was on the rack in the dish room with clean dishes. Operator removed bottle. Corrected On-Site

Intermediate - Basting brush used for oil had a dry wall screw being used to hang from the container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on cold plate lines in the ice bin used for beverage service.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser was empty. Operator refilled towels. 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. Observed cooked sausage that, per the operator, was prepared the previous day without a day label.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed in the kitchen at the beverage station. Operator secured tank. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on the air handler vents above the dish machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a preparation table on the cooks line. Operator removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on two separate food counters in the kitchen. Operator removed phones. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed two cook preparing food without hair restraints,

Basic - Hole in or other damage to wall. Entrance to kitchen has exposed wood and drywall where a door frame once was.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed on cooks line between cooler and wall. Operator removed knife. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed on the cooks line. Operator removed wiping cloth. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed on food containers in the dish room.

Basic - Unclean building components, attachments or fixtures. Air vents on cooks line has paint pealing and is not easily cleanable.