TWO GUYS RESTAURANT Inspection – January 24, 2025

High Priority 2

#7High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**

Corrected On-Site

#8High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Inside kitchen cooler.

Intermediate 4

#9Intermediate11-27-4

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.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

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.

#12Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Basic 6

#1Basic31B-04-4

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

#2Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Cook line coolers.

#3Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Font serves area cooler.

#4Basic08B-12-5

Basic – Stored food not covered. Most cooked foods inside cooler not covered.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#6Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. Throughout kitchen area

Florida Food Watch