MANDERS 22

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at front counter playing with hair with bare hands then continued to handle bags of chips without washing hands between tasks.

High Priority - Toxic substance/chemical improperly stored. Spray bottles of oven cleaner stored over boxes of single use gloves on rack in back of kitchen.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee at front counter handling packages of chips does not have any food handler training per owner and they have been working for 3-4 months.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Inspector asked owner cooking chicken on grill what the minimum temperature for cooking raw chicken should be and they stated 160F instead of 165F.

Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers cooking on grill without any hair restraint.

Basic - Food stored on floor. Cases of soda by bathrooms.