CRACKED CONCH CAFE Inspection – February 18, 2025

High Priority 3

#4High Priority09-01-4

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. The cook touched cooked bacon with his bare hands . Discarded bacon . I educated the cook about bare hand contact with ready to eat foods. **Corrective Action Taken**

Corrective Action Taken

#5High Priority08A-20-5

High Priority – Raw beef not properly separated from raw fish in holding unit based upon minimum required cooking temperature. Beef over fish in stand up unit.

#6High Priority01B-14-4

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked shell eggs in container in reaching cooler

Stop Sale

Intermediate 3

#7Intermediate22-02-4

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

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#9Intermediate11-26-1

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 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense salsa **Corrected On-Site**

Corrected On-Site

#2Basic40-06-5

Basic – Employee personal items, purses , stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

#3Basic14-12-4

Basic – Utensils in poor condition. Spatula handle is melted and burned

Florida Food Watch