EL PUNTO SANDWICH CAFE Inspection – December 7, 2023

High Priority 2

#6High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (116F – Hot Holding); empanadas (130F – Hot Holding) operator reheated the product

Intermediate 2

#8Intermediate02C-03-5

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. Whole milk in the reach in cooler

#9Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 5 or more employees working , no manager available.

Basic 5

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on the prep table

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Near the food equipment in the kitchen

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler

#4Basic22-16-4

Basic – Reach-in cooler interior have accumulation of soil residues. Observed blood from raw meat in the reach in cooler

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. On the wall near the exit door

Florida Food Watch