SANDY'S CAFE #2

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 face with gloves on and started to grab food containers. Coached employee to discarded gloves and wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over RTE coleslaw at reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp at drawers by cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic and oil mix (58F - Cold Holding) container at cook line. As per manager took out from reach in cooler for a service order less than 1 hours. Manager stored inside reach in cooler for rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand at three compartment sink. Advise employee to wash hand at hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink. Employee provided. 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. Observed certificate expired since 2023 for Gloria Elena Reyes.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed a container with cut melons at tall reach in cooler not segregated for food to be served to the public. Manager discarded. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler by cook line torn.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloth stored under cutting board near cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler across cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Observed cooking oil squeeze bottle not labeled at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melons (55*F - Cold Holding) melons were put inside reach in cooler to rapid cool Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee using handwashing sink to wash dishes Corrected On-Site

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees.