LA SANDWICHERIE CORAL GABLES

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Using cleaning tools, put gloves without hand washing.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ice scoop handle in contact with ice.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over fruits ( apples) inside reach in cooler at kitchen. Operator removed eggs and placed them on the bottom of the unit. Corrected On-Site

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Insect control device installed over food preparation area. Prep area and hand sink located at front counter.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw chicken over container with sauce.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

Basic - Open dumpster lid.

Basic - Plumbing system in disrepair. Hand sink at prep area in the kitchen. Employees using another located approximately at 10 feet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.

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

Basic - Plumbing system in disrepair. Hand sink at the kitchen.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing container in hand sink at front counter.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed can opener blade soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between equipment at front counter. Operator removed utensil. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand sink located at kitchen with underneath faucet shutoff. Employee opened up the faucet. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed gaskets at reach in cooler at kitchen torn.

Basic - Working containers of food removed from original container not identified by common name. Observed container with mustard at reach in cooler in the kitchen without label.

Basic - Floor area(s) covered with standing water. Outside Back of premises. Standing water coming from others business.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Kitchen.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed a bottle containing bleach over ice machine.

Basic - Food stored on floor. Observed bags with bread stored on floor.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Bucket for sanitizer at front counter.