BOBBY'S SANDWICH SHOP

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and various cooked food in reach-in coolers and reach-in freezers. Repeat Violation Warning - From follow-up inspection 2026-02-13: Time Extended - From follow-up inspection 2026-04-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over prep table in kitchen. Repeat Violation Warning - From follow-up inspection 2026-02-13: Time Extended - From follow-up inspection 2026-04-14: Time Extended

Basic - - From initial inspection : Basic - Food stored in a prohibited area. Dry food storage room stored with chemical products, power utility tools and lawn care equipment. Warning - From follow-up inspection 2026-02-13: Time Extended - From follow-up inspection 2026-04-14: Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled milks in large reach-in cooler at dry food storage room. Raw animal food stored over or with unwashed produce. Raw beef stored over whole tomatoes and other whole plant food in large reach-in cooler at dry food storage room. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of diced ham (76F - Cold Holding)and minced chorizo (73F - Cold Holding) stored on rolling cart at cook line. Employee moved to reach-in cooler. Recommend to use ice bath in the future. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three-compartments sink at kitchen. Discussed with employee to properly wash hands in designated handwash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the press grill soiled with accumulation of grease and burned food residue.

Intermediate - Handwash sink not accessible for employee use at all times. A sanitizer bucket stored in handwash sink at kitchen. Employee removed bucket to three-compartments sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked yellow rice, chicken noodle soup and various cooked food in reach-in cooler at kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles under three-compartments sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food not stored at least 6 inches off of the floor. A case of oranges use for fresh orange juice stored on floor at front service line. Employee removed from floor. Corrected On-Site

Basic - Hole in or other damage to wall. Dining room wall peeling, gaps between wall and ceiling throughout the establishment. Ceiling/ceiling tile shows damage or is in disrepair. Above cook line in kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee's opened bottled water stored on upper shelf over food items in reach-in cooler at kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 0ppm in both sanitizer buckets at kitchen and front service line. Employee remade sanitizer, tested 100ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/0225. Repeat Violation Warning - From follow-up inspection 2025-02-14: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over multiple bottled milks in reach-in cooler at dry storage room. Warning - From follow-up inspection 2025-02-14: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dining room wall peeling, gaps between ceilings and walls throughout the establishment. Warning - From follow-up inspection 2025-02-14: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observe frozen meat stored in yellow grocery bags in reachin freezer on cook line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey (50F - Cold Holding) in reaching cooler on cookline

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on chest freezer on cookline adjacent to fryers

Basic - Food not stored at least 6 inches off of the floor. Observed sugar cane stored on floor on service line

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing in restrooms

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ham thawing at room temperature in storage room Corrected -observed employee place in reaching cooler Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink, corrected , 100 ppm of chlorine. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at sandwich prep area placing gloves on with no prior hand washing, corrected action taken , inspector discussed with employee proper hand washing procedures when placing gloves on . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container lid stored in front service area employee hand wash sink, corrected, operator removed lid during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken all held over 24 hrs not date marked. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters and hood with heavy grease build up .

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair not smooth, unfinished dry wall . Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drink stored on food prep , corrected, employee removed drink.

Basic - Employee with no hair restraint while engaging in food preparation. Female cook with no hair net , corrected, employee placed hair net on at time of inspection Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placing gloves on with no prior hand washing, correct action taken , inspector discussed with operator proper hand washing procedures when changing gloves . Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer with old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Green bucket stored in employee hand wash sink at front line , corrected, employee removed bucket during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen, corrected, operator placed bifold paper towels at employee hand wash sink . Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked plantains , cooked ground beef , all held over 24 hrs not date marked . Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease build up . Repeat Violation

Basic - Reuse of single-service or single-use articles. Single service butter contains reused for other foods.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork thawing in standing water, corrected, employee placed pork in reach in cooler to continue the thawing process. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink , corrected action taken, inspector discussed with employee proper sinks to be utilized for hand washing. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with old food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, yellow rice all held over 24 hrs not date marked. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in mens bathroom .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on food prep counter, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected, employee's placed caps on during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer divider .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters observed with heavy grease build up.

Basic - Reuse of single-service or single-use articles. Single service containers reused for food.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over tortilla wraps in reach in cooler , corrected, operator placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corn soup reheating over 2 hrs at 88°, corrected to 168°. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth bucket stored in employee hand wash sink in kitchen , corrected, operator removed bucket during inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits to check sanitizer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn soup , yellow rice , opened container of milk all held over 24 hrs in reach in cooler not date marked. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer shelf with old food debris.

Basic - Dumpster overflowing garbage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler not identified nor separated .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on food prep counter, corrected, employee removed phone during inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer shield .

Basic - Reuse of single-service or single-use articles. Vigo containers and other containers intended for single use reused .

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen mango thawing out on counter .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in kitchen area not labeled. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook cleaning reach in cooler and returning to cook with no hand washing. Corrected action taken, inspector discussed proper hand washing procedures when changing duties . Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing. Beef thawing in employee hand wash sink in kitchen, Corrected , employee removed beef and placed in reach in cooler . Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice hand yellow rice held over 24 hrs not date marked in reach in cooler .

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling damage over back door .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease build up.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen not self closing . Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. B. Back door not sealed when closed . Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler observed with old food debris, and rusted shelf's . Repeat Violation

Basic - Reuse of single-service or single-use articles. Country style butter containers and plastic containers not for food storage in use. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Container of beef thawing in employee hand wash sink in kitchen. Corrected, employee placed beef in reach in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled.

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. Observed employee slicing ham with no gloves , Corrected action taken , inspector had employee wash her hands and place gloves on to continue slicing . Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Employee drink stored in employee hand wash sink at front area ., COS, employee removed drink at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans and rice in reach in cooler held over 24 hrs not date marked . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled toxic spray bottle stored under three comp sink . Corrected , operator labeled bottle during inspection. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Old food stuck to clean dishware/utensils. Old labels stored on clean plastic pans .

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door to kitchen has large hole .

Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Container not intended for food stored used .

Basic - Time/temperature control for safety food thawed in an improper manner. Large container of beef thawing out on counter . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of ice machine with mold and rust buildup. Repeat Violation