SAMMY JOE'S

High Priority - Live, small flying insects found. 1. One fly flying in dry storage room. 2. Two flies flying near dish machine. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs stored directly on top of pan containing hash browns inside reach-in cooler at cookline. Manager moved the raw eggs away from the hash browns during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated make-table at cookline: chicken (51F - Cold Holding). The chicken is on a plate stored on top of a pan in the top portion of the refrigerated make-table, above the safe load line. Manager stated the chicken was placed in this location 45 minutes prior, then moved it to the freezer to rapidly cool to 41F. Chicken (51F 3:10, 30F 3:55 - Cooling) Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Inside top of refrigerated make-table at cookline: ham (51F 3:15, 49F 4:10 - Cooling). Manager stated the ham was sliced at approximately 2:30. The ham is cooling covered inside the top of the refrigerated make-table. Inspector had the manager move the ham to a freezer to rapidly cool to 41F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade table near cookline soiled with old food debris. 2. Interior of ice machine door soiled with mold-like substance. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal jug of milk stored on shelf inside walk-in cooler above croissants and parmesan cheese. Manager moved the milk during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on reach-in freezer doors near cookline soiled with mold-like substance. 2. Area behind nozzles of fountain machine soiled with mold-like substance. 3. Handle of ice machine door soiled with mold-like substance. Repeat Violation

Basic - Open dumpster lid. Lid of dumpster left open.

Basic - Unclean building components, attachments or fixtures. 1. Several stained ceiling tiles throughout kitchen. 2. Wire shelving on walls throughout kitchen soiled with dust. Repeat Violation

Basic - Unnecessary items/unused equipment on the premises. Unused reach-in cooler stored outside behind establishment.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored down inside mop bucket behind restaurant.

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. Male employee placed soiled dishes in dish machine then put away clean dishes without washing hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects found Two live flies in kitchen area.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer near back door, raw bacon rolled in paper over case of green beans. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lasagna in reach in cooler on cookline made on 10/26, discard date 11/1. Pasta in reach in cooler made on 10/14, discard date 10/20. Manager discarded both pans. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Lunchmeat opened Saturday with no date mark. Employee added date mark. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three reach in coolers on cookline soiled with food debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Two boards on cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of roll cart containing 10 lb cans. Employee drink on dry storage shelf over pasta. All moved during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunchbox on shelf over drinks in server station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and sponge on shelf next to slicer and over cans. Moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on shelf over make table stacked together wet.

Basic - Equipment dried with a towel/cloth. Male employee drying dishes with towel in warewash area.

Basic - Food stored on floor. Buckets of sauce and loaf of bread on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door soiled with grease and food debris. Exterior of three reach in coolers and gaskets on cookline soiled with food debris. Shelf under pizza pans souled with food debris. Clean dough trays on shelf under prep table soiled with food debris. Two Cutting on cookline soiled with food debris.

Basic - Single-service articles improperly stored. Opened case of pizza boxes on floor in dry storage room. Picked up. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Several food soiled dry towels on cookline.

Basic - Unclean building components, attachments or fixtures. Floor heavily soiled with food debris on cookline. Several stained ceiling tiles in kitchen area.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and whole mushrooms on shelf over cooked pasta in walk in cooler. Pasta moved during this inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in cook line grill drawer: noodles (49F - Cooling). Employee stated noodles prepared on 5/19 or 5/20 and stored in grill drawer after being prepared.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in cook line grill drawer: noodles (49F - Cooling). Employee stated noodles prepared on 5/19 or 5/20 and stored in grill drawer after being prepared.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began working with clean utensils on cook line without washing hands. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over Parmesan cheese in walk-in cooler. Employee moved cheese to top shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in coolers throughout across from cook line oven: macaroni salad (44F - Cold Holding); creamer (44F - Cold Holding). Employee stated items were placed in cooler two hours prior to temperature being taken. Employee stated employees would ensure doors stay close.

High Priority - Toxic substance/chemical improperly stored. Container of Wash n Walk stored next to container of butter substitute in dry storage outside of office. Employee moved container of Wash n Walk to office. 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. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers throughout across from cook line. Water nozzles of wait station tea machines. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for kitchen dish machine.

Basic - Accumulation of debris inside warewashing machine. Kitchen dish machine.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Top of dish machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Lids stored on rack next to kitchen dish machine.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from back door with gloved hands, removed gloves then pulled tray of bacon from reach in cooler to restock make table without washing hands. Repeat Violation Admin Complaint

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee making dough touched apron then continued to get container of yeast without washing hands. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cook line soiled with food debris. Interior of oven soiled with grease and food debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. One board on cook line. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One male employee on cook line.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins on bar made onsite. Manager moved muffins to back counter and will give to customers as requested. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven and exterior of reach in make table soiled with food debris. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Sponge on top of can rack. Moved. Corrected On-Site

Basic - Stored food not covered. Two trays of hashbrowns and one tray of dough not covered in walk in cooler. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes on shelf over bin of chopped lettuce in walk in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched shirt then continued to stir sauce without washing hands. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets 74F held on time as a public health control have a time stamp of 9 AM, employee placed back into reach in cooler in server station at 1 PM. Stop sale issued and manager discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour period. Butter packets 74F held on time have a time stamp of 9 AM, employee placed back into reach in cooler in server station at 1 pm. Stop sale issued and manager discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibb next to back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting boards on cook line soiled with food debris. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Red bowl in croutons in server station.

Basic - Cutting board has cut marks and is no longer cleanable. Two boards on cook line with deep grooves. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on pizza prep table. One drink on dry storage shelf. One drink on shelf over make tables. All were moved. Corrective Action Taken Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees working with bracelets on arms.

Basic - Employee with no hair restraint while engaging in food preparation. Several male employees working in kitchen with no hair restraints.

Basic - Food stored in a location that is exposed to splash/dust. Pasta sheets on corner of mop sink next to hand sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of drawer on cook line soiled with grease. Around doors of reach in make tables have build up. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Container of strawberries on top of pan of banana peppers in reach in make table on cook line.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched pants and continued to done gloves without first washing hands. Female employee touched apron and wiped face then continued to cook eggs without washing hands.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cookline: pan of French toast batter on shelf over packages of bread. Moved during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Meatball sitting directly on soiled shelf in reach in cooler in cookline. Employee discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast egg mix 60F in ice bath at end of cookline. Ice has melted. Employee stated placed out an hour prior and added ice to bath.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelves of three reach in make tables soiled with food debris. Interior of ice bin in server station has black substance around top. Interior of reach in two door freezer near back door soiled with food debris. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured near bag in a box soda shelf. Secured during this inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates on prep table near kitchen entrance not inverted or protected. Employee corrected during this inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cookline is grooved.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on top of ,ale table on cookline. Moved during this inspection. One employee drink on shelf over cans of food near back door. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened pack of cookies and candy on top of bag in a box sodas. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several phones on table over can goods near back door. Phone on cutting board on make table at cookline. Phone was moved. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles of fountain machine has build up of food debris. Gaskets and exterior of two make tables soiled with food debris and grease. Exterior of oven and pizza ovensoiled with grease build up. Exterior of reach in cooler drawers soiled with food debris. Shelf under pizza make table soiled with food debris. Cutting boards on make table soiled with food debris. Fan on cookline soiled with food debris. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open due to delivery, flies present. Door was closed during this inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Packages of pork thawing in bucket of standing water in mop sink. Employee turned on water to allow pork to thaw properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Pickle bucket being used for croutons. Employee labeled bucket properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line, three flying insects.

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 a digital copy.

Intermediate - Spray bottle containing toxic substance not labeled. At the dish machine area, three bottles of detergent not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin soiled. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers next to dish machine area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment at the cook line soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Cleaned containers stacked above cook line with old labels

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the cook line, sausage container and grilled peppers no date marked, employee date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, two employee drinks above reach-in cooler, Employee moved. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the end of the cook line, cigarettes on top of freezer, Employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored on top of soda machine

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. At the cook line, male employee cutting pineapple, inspector and manager addressed. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the kitchen area four flying insects

High Priority - Nonfood-grade bags used in direct contact with food. Reach I. Freezer near back door, chicken breast stored in a non food grade bags, employee moved to containers. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach i. Freezer near back door, raw bacon above bread, manager stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at server station, milk 45°, manager moved to freezer, temperature dropped to 41°. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. At the three compartment sink area, spray bottle with a blue liquid not labeled, manager labeled. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line one drink above prep table, manager moved. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At the dry storage area