SDNF SANDWICH SHOP LLC

High Priority - Toxic substance/chemical improperly stored. Bleach spray on shelf next to sauce over canned food, manager moved spray. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by hot holding unit stained. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food on top of salad dressing container in reach in cooler, manager moved employee food to the bottom. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse over bagged chips in rolling container, manager moved purse. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top part of hot holding unit soiled with grease. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Bottle refill of soap/sanitizer above single service gloves on cart by Handwash sink, employee moved chemical to the bottom. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table with black marks. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage links in walk in cooler prepped 2 days ago per operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above single service gloves on cart by Handwash sink, employee drink was moved to the bottom. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top portion of hot holding warmer. Interior reach in freezer on cooks line. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico dated 1/20, operator stated item was prepped yesterday.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta 2/6 and lamb 2/7.

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. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dish machine shared by hospital operator unaware if there is a measuring device available.

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. 2 new employees.

Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Fan guard area in shared walk in cooler. Repeat Violation

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Handwash sink is motion controlled, inspector stood at Handwash sink for a time waiting for water to get warm, water did not get hot. Employees stated you have to run the water for a while before the hot water dispenses. Handwashing was occurring during inspection with cold water.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat (46,47F - Cold Holding) Items in ice well at end of cooks line, employee stated they do not use time control even though they have charts (wrong time mark) and the time application. cooked onions (48F - Cold Holding) item in double door reach in cooler made yesterday, employee stated they prep a lot between breakfast and lunch the cooler doors are opened constantly, other items in cooler were 41F or below or in the cooling process.

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. Inspector printed a copy and placed it in folder. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice, employee scooped out ice. Corrected On-Site Repeat Violation

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/ 4 employees present at beginning of inspection. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 ceiling tiles above steam tables at prep area. Both water dispensing heads (fire extinguishers) on ceiling on cooks line both are soiled with dust build up.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bread on shelf at entrance to cooks line. Employee moved bag away from food. Corrected On-Site

Basic - Equipment in poor repair. Cutting boards on cooks line with deep cut marks. Food racks in double door reach in cooler rust is starting to pit the surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and door jam soiled located on bottom portion of cooler across from flat top. Storage drawers under cash register the door jam is soiled.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: slice cheese lacking a time mark. A time mark was added by Mike. Corrected On-Site

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. Observed lack of a plan for clean up. One was emailed. (Staff believes environmental sciences handles events.)

Intermediate - Handwash sink used for purposes other than handwashing. Observed: Ice in the front line hand wash sink. This was melted. Corrected On-Site

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: 4 staff involved with food, no cfm on site.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a device for verifying the surface temperature of the rinse water.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the front line hand wash sink. Staff went to get paper towels. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed dates of birth missing for all staff. The staff working today added their dates. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: canned/opened employee beverage on the prep table by the front line. This was discarded. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on shelf above grill and one drink on shelf over clean utensils. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on clean dish rack.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on clean dish rack.

Basic - Equipment in poor repair. Cutting board with deep cut marks on cold bar. Repeat Violation

Basic - Food stored on floor. Oil on floor in cold bar area. Operator placed off of floor. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old label residue on plastic containers.

Basic - Single-service articles improperly stored. Small white Togo boxes on floor under counter near cold bar.

High Priority - Employee washed hands with cold water. Observed no hot water provided at Handwash sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over sauerkraut in reach in cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions (44F - Cold Holding) made 3 days prior, all other items in cooler was 41F or below, inspection conducted during busy lunch rush.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside the chip and chicken tender hot holding drawers. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above bulk seasoning bins.

Basic - Equipment in poor repair. Cutting boards with deep cut marks and the sides are chipped.

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under box of gloves on wall next to Handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Reach in cooler drawers under cook top soiled. Exterior bulk containers. Hood filters above grill.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up tickets off the floor and began to prepare food without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over tuna salad. Employee placed hamburger underneath tuna salad. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used the phone and then began to prepare food without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items in counter top holding units no time mark. Manager had employees time mark items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Steak stored underneath soap for hand washing sink. Employee moved steak. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean containers on shelf in kitchen marked with writing.

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/. 4 employees working with no certified manager on site.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee knife and holder stored over grill. Manager removed item. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor behind front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in the Reach in Cooler on the cook line with the following temperatures: Poultry (48 - Cold Holding); Beef (49 - Cold Holding). Manager advised that those items had been taken from the Walk-in Cooler a couple of hours earlier. Manager placed all items on ice and some in the Walk-in Cooler. Ambient temperature of Reach in Cooler was 46F. A new Reach in Cooler is on order. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep table stained Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink full of ice dumped Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one of the three employees did not have proof of food certified handler training and has been employed for more than 60 days and another employee food handler training was expired..

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature of Reach in Cooler at cook line at 46F Repeat Violation