CHEVRON SANDWICH SHOP

High Priority - Food placed in soiled container/equipment. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top shelf above milk in the reach in cooler next to stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding) at the sandwich station cooler.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine +200ppm for 3 compartment sink.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed pan with food debris improperly stored on shelve above microwave. Also observed soiled interior of oven and microwave, rust on meat slicer, knobs of stove, and soiled in-use spatula on stove.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked by storing bread on top of basin. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges and dishwashing soap inside handwash sink near stove.

Intermediate - No hot running water at three-compartment sink.

Intermediate - Nonfood-grade basting brush used in food. Observed non-food grade brush being used at coffee station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on pulled pork, per operator prepared more than 24 hours ago.

Intermediate - Spray bottle containing toxic substance not labeled. Observed two white spray bottles with no label, in the main warewash area and at the mop sink.

Basic - Bowl or other container with no handle used to dispense food. Observed ice scoop handle touching ice in the walk in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth in warewash/storage area, and at front counter. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vent soiled above stove area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pan not properly inverted stored on shelving.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep grooves on the cutting board near stove.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food not identified with a label on top of the counter.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed rinsing basin being used for washing at the 3 compartment sink.

Basic - Equipment in poor repair. Observed spatula handle damage being used at the stove.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the corner of exit door near bathrooms. Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no wall coving attaching the 3 compartment sink to the wall.

Basic - Food stored on floor. Observed different type of drinks stored next under shelving unit near handwash sink. Also observed oil and bags of ice stored on the floor inside the Walk in cooler.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no shield cover on light bulb inside the walk in cooler.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing thermometer in the reach in cooler near stove.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs at handwash sink across of 3 compartment sink and at the mop sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled food debris under oven near handwashing sink. Observed soiled floors in the walk on cooler. Also observed soiled and rusted shelves on push cart inside the walk in cooler. Also observed accumulation of grease on grease filters. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves in the reach in cooler near stove.

Basic - Reuse of single-service or single-use articles. Observed prepared empanada stored in soiled unwashed produce boxes inside the walk in cooler.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed loose nuts and bolts from slicer stored on a shelf above food prep or storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing bucket. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting a new pair of gloves without washing hands first.

High Priority - Food placed in soiled container/equipment. Observed washed oranges stored in the same container they were received.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at the front counter.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened bottle of water on the prep area at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of prep area in front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at reach in cooler in front counter prep.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on top of prep table.

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. Establishment does not have a written procedure for bodily fluid clean up. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler next to fryers in poor repair.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at front counter soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container under coffee machine not labeled with common name. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handling cash then moved to start preparing food placed gloves no hand washing prior. Coached employee on correct procedures, employee washed hands. Corrective Action Taken

High Priority - Employee washed hands with cold water. Observed employees washed hands with water less than 85F, when finished washing their hands hot water was turned on. Coached employees on hand washing procedures.

High Priority - Nonfood-grade bags used in direct contact with food. Observed onions stored inside thank you bag at walk in cooler.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes and begin preparing food no hand washing prior. Coached employee on correct procedures, employee washed hands. Corrective Action Taken

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided to operator via email.

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. Provided to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled on top of reach in cooler at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloth stored inside hand washing sink, employee removed. Corrected On-Site

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced roll of paper towels. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as a public health control for hot box with no written procedures. Provided to operator via email.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of thermometer calibration procedures, coached person in charge on correct procedures.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water closed at hand washing sink at kitchen area. Employee turned hot water on, let water running for 3 minutes. Final reading 85F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on top of preparation table at kitchen area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook preparing food wearing a watch on wrist.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food no hair restraint.

Basic - Equipment in poor repair. Observed ice machine door in disrepair.

Basic - Food stored on floor. Observed oil container stored on floor at kitchen entrance.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table across cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container by coffee machine not identified as its common name.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed tomatoes at walk in cooler. Employee rearranged products. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed containers of Comet stored on shelves above 3 compartment sink. Observed container of insect spray stored on table with juice machine. Employee removed item and properly stored. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed temporary license displayed at front counter.

Basic - Water draining onto floor surface. Observed water leaking from behind hand sink onto floor at kitchen.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand sink at preparation/warewashing area. Repeat Violation - From follow-up inspection 2023-11-09: Observed no hand sink at preparation/warewashing area. Time Extended - From follow-up inspection 2023-11-17: Observed no hand sink at preparation/warewashing area. Time Extended - From follow-up inspection 2024-01-18: Observed no hand sink at preparation/warewashing area. Admin Complaint

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent soiled with black substance at ware washing area. Warning - From follow-up inspection 2023-11-09: Observed ceiling vent soiled with black substance at ware washing area. Time Extended - From follow-up inspection 2023-11-17: Observed ceiling vent soiled with black substance at ware washing area. Time Extended - From follow-up inspection 2024-01-18: Observed ceiling vent soiled with black substance at ware washing area. Time Extended

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee begin preparing sandwiches with out washing hands. Observed food employee begin slicing ham with out washing hands. - From follow-up inspection 2022-12-08: Observed food employee began washing dishes at 3 compartment sink without washing hands. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed no hand wash sink at preparation/ware washing area containing reach in freezer, preparation table, slicer and 3 compartment sink. - From follow-up inspection 2022-12-08: Observed no hand wash sink at preparation/ware washing area containing reach in freezer, preparation table, slicer and 3 compartment sink. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. - From follow-up inspection 2022-12-08: Observed no hand wash sink at preparation/ware washing area containing reach in freezer, preparation table, slicer and 3 compartment sink. Admin Complaint

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed butter lining shelf containing margarine at preparation area. - From follow-up inspection 2022-12-08: Cardboard used to line food-contact shelves. Observed butter lining shelf containing margarine at preparation area. Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink being used rinsed, sanitize and wash. Explained to operator correct way to set up. Corrected On-Site - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Inside walk in freezer. - From follow-up inspection 2022-02-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and hood filters soiled. - From follow-up inspection 2022-02-28: Time Extended