TWO GUYS RESTAURANT Inspection – October 22, 2024

High Priority 1

#9High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. Most frozen foods inside kitchen freezer.

Intermediate 3

#10Intermediate11-27-4

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.

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#12Intermediate11-26-1

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.

Basic 8

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Kitchen area.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#4Basic31B-04-4

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

#5Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers throughout.

#6Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#7Basic21-12-4

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

#8Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch