SANDY'S GRILLE

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Equipment in poor repair. Scoop handle broken in sugar

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw ground beef. Walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By back door

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door bottom rt

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Will sanitize in triple sink till get more sanitizer Out of sanitizer

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shepards pie mix covered in plastic wrap not allowing heat to escape 1.5 hours. Rapid chilled in freezer Corrective Action Taken

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. Carol Sue

Basic - Accumulation of debris inside warewashing machine. Inside door of machine

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop coleslaw Corrected On-Site

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Came in from outside grabbed gloves to apply on without washing hands. Corrective Action Taken

Intermediate - Can opener blade soiled. Corrected On-Site

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

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Country gravy heated for 2 hours in steam well at 138/139f. Employee heated in microwave to 168f. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer is +200 ppm chlorine. Strip turned purple and then bleached white. Employee added water to 100 ppm.

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/. Manager on record is not on duty. Manager today is Sandy. 5 employees on duty.

Basic - In-use utensil stored in sanitizer between uses. Knive in sanitizer. Removed and dried. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink Corrected On-Site Repeat Violation

Basic - Food stored on floor. Jugs of fry oil stored on floor next to ice machine

Basic - Hole in or other damage to wall. Hole in wall behind dishwasher. Operator stated that there was a leak that was repaired but started leaking again. Waiting on plumber to repair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Macaroni and cheese made at 12:00 it is now 2:40 found at 105°

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Macaroni and cheese made at 12:00 it is now 2:40 found at 105°

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese cooled in a plastic tub with a lid on it.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense feta cheese. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Hole in or other damage to wall. Wall next to dish machine in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods dirty