LOUIE K'S CLUB SANDWICH

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put on gloves and began prepping and making sandwiches without washing hands. Educated operator on proper hand washing techniques. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager on site does not have current certification. Please see manager certification field for manager information.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed PIC cutting tomatoes with bare hands. PIC Placed gloves on hand to cut tomatoes. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed pork opened Friday July 5 not date marked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with black mold like debris. Repeat Violation

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. Observed PIC unable to identify major food bourne illness and did not have poster. Inspector emailed poster to PIC. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front counter/back of house Observed gasket of low boy cooler #2 with an accumulation of black mold like buildup. Observed. Gasket of refrigerator with an accumulation of black mold like build up.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12.01.2021. Operator paid at time of inspection. Validation #228054306. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed double door lowboy - ham (48°F - Cold Holding); horseradish sauce (mayo, horseradish(50°F - Cold Holding), per operator items stored overnight in cooler and not moved. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed double door lowboy - ham (48°F - Cold Holding); horseradish sauce (mayo, horseradish(50°F - Cold Holding), per operator items stored overnight in cooler and not moved. See Stop Sale.