SAM SNEAD'S OAK GRILL AND TAVERN

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There are two number 10 cans of mandarin orange slices in the can rack with dented rims and sides.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler in front of the grill raw whole muscle beef is stored above cooked chicken. Operator moved items to proper storage order. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler by the dishwasher raw chicken is stored above raw ground beef. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the drawer cooler under the grill Poultry (45F - Cold Holding); ground beef (45F - Cold Holding). Operator iced the chicken and ground beef. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a mold like substance inside the nozzle of the soda gun at the enclosed end of the bar.

Intermediate - Handwash sink used for purposes other than handwashing. There are coffee grounds inside the drain of the hand washing sink in the servers area. There used to be a strainer basket inside the hand washing sink at the bar.

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. Employee training fir Valeria, Laura L., Anthony R., Benjamin C., and Janet M are expired.

Basic - Damaged/spoiled/recalled food not properly segregated. There are two number 10 cans of mandarin orange slices in the can rack with dented rims and sides. See stop sale.

Basic - In-use ice scoop stored on soiled surface between uses. There is an ice scoop stored on the drip tray of the soda fountain in the server's area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler in front of the grill there is salmon and tuna fully thawed inside commercially processed reduced oxygen packaging that is marked to be removed from packaging before thawing. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in the salad station chopped eggs (47F - Cold Holding); shredded cheddar cheese (49F - Cold Holding). Operator stated that the top of the make table had been left open. Items moved to the bottom of the cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a soup warmer in the expeditor area beef chili (108F - Hot Holding). Operator moved the chili to the kitchen to be reheated.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the bottom of the make table cooler in front of the grill there is salmon and tuna fully thawed inside commercially processed reduced oxygen packaging that is marked to be removed from packaging before thawing. See stop sale.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is food debris on the slicer. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a build up of ice on items on the shelving on the left side of the walk in freezer. - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters. - From follow-up inspection 2025-04-07: Time Extended

High Priority - Hose at dish sink lower than flood rim of sink.there is a hose attached to the faucet at the triple sink that lays inside the sink compartments. Operator disconnected the hose. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rack in the walk-in cooler raw beef kabobs are stored over cook pork ribs. Operator moved items to proper storage. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Standing water in bottom of reach-in-cooler. There us standing water in the bottom of the reach in cooler by the dish washing area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the right hand steam table, onion soup (124F - Hot Holding); marsala sauce (109F - Hot Holding), less than four hours. Water levels are low. Operator added hot water to the steam pan. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the salad station.

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. Employee food safety training for Rachel Deneau has expired.

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. The gasket on the door of the make table cooler in the pantry is hanging from the door. Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk-in freezer around the door and to the left of the blower. Warning - From follow-up inspection 2023-07-25: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs stored on the oven door handle. Operator removed the tongs. Corrected On-Site Warning - From follow-up inspection 2023-07-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler by the dish washing area raw shrimp is stored over ready to eat sausage. Operator moved items proper storage order. 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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the soda gun at the servers side of the bar and the the bartenders side of the bar by the windows.

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with acopy of a choking poster. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. On the can rack in dry storage there is One 3 pound 51 ounce can with a sharp creased dent in the side.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On a rolling rack in the walk-in cooler raw beef is stored over cooked chicken . Operator moved items to proper storage order. This is a repeat violation from 2/28/2022. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Food manager certification for Jose Islas expired 7/19/2022.

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is used as a dump sink.

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/ Food manager certification for Jose Islas expired 7/19/2022.

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.

Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is One 3 pound 51 ounce can with a sharp creased dent in the side. See stop sale.

Basic - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the over/under double door reach in cooler by the dish washing area raw hamburger is stored over hotdogs. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle or the soda gun by the windows at the bar.

Basic - Floor soiled/has accumulation of debris. The floor in the dry storage area between the rack on the left side and the can rack has spilled food items on it.

Basic - Time/temperature control for safety food thawed in an improper manner. On a bun rack in the back kitchen cod loins 49F, scallops 48F, shrimp 43F, all items were out of refrigeration for less than four hours. Operator moved all items to the walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 126°F hot holding in the steam table. Operator reheated the rice to 195°F . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ice chute in the ice machine in the kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed a wet wiping towel under a cutting board on a back kitchen prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a buildup of grease on the hood filters over the grill.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping towel not stored in sanitizer in the back kitchen. This is a repeat violation from 2/26/2021. Repeat Violation