SANDY'S CAFE AND STORAGE AREA

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at steam table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cilantro inside reach in cooler next to grill.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Across from cook line.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed and coached employee in proper methods.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed and coached employee in proper methods.

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

Intermediate - Probe thermometer not within the intended measuring range of use.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed flip top reach in cooler gaskets torn, located at cooking line.

Basic - In-use tongs stored on oven door handle between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over sliced ham at 2 doors standing reach in cooler. During the inspection employee removed items and placed them correctly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the three compartment sink. Discussed and coached the operator in proper methods.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee washing a blender jar in the designated handwashing sink. Repeat Violation

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation with no hair restraints. During the inspection employee put on the hair restraints. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached operator and employee in proper methods.

Basic - In-use tongs stored on oven door handle between uses. During the inspection employee removed tong. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spatula stored in standing water at 76 F. During the inspection employee discarded water. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled.

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. Observed Kitchen Cook, touching dirty apron, and then engage in food preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cook beans dated 3-15-25 kitchen cooler.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). 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. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 10 seats in the establishment. Hotels in restaurant licenses 0

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean top surface of all kitchen counters from excessive dust throughout.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen, coolers throughout.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Observed Cook ham inside kitchen cooler, not covered.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching dirty kitchen utensils and then changed gloves without washing hands. Discussed and coached employee in proper methods.

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. Observed employee touching his pants and then engaged in food preparation without washing hands.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths on top of preparation tables.

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces without labels, located on top of the shelf by stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (75F - Cold Holding) next to panini's press, as per employee less than 2 hours. Employee add ice bath during inspection. Corrective Action Taken Repeat Violation

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.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per employee from previous day, inside reach in cooler at cook line. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units at cook line.

Basic - Outer openings not protected with self-closing doors. Observed screen door not closing properly.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to coffee machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary Test Kit.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at employee restroom.

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged with food preparation without hair restraint inside kitchen. Operator provided hair nets for employees. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed it. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed white and brown sugar containers by coffee machine. Operator labeled them. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw pork in reach in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54F - Cold Holding) in preparation table, as per employee less than 1 hour. Employee placed butter in ice bath during inspection. Corrective Action Taken

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. Provided form during inspection.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked,as per Manager over 24 hours. Manager labeled during inspection. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom.

Basic - Food stored on floor. Observed sugar container stored on floor in kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No copy of latest inspection report available.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers not inverted in rack in kitchen area. Employee stored properly during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed a bag of unwashed cilantro stored above cut onions container in reach in cooler, employee rearranged properly during inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked eggs and handled ham and cheese without washing hands. Employee was coached to wash their hands after they crack eggs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked pork. Operator placed eggs at the bottom. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the ice machine next to the coffee station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed lids stored on a container with water.

Basic - Food storage container/container lid cracked or broken. Observed a broken blue lid inside reach in cooler. Operator replaced the lid. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed at the ice machine ext to the coffee station.operator removed it. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 4 spatulas stored between the grill and the fryer.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at the reach in freezer. And also observed hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to the preparation table. Operator placed it inside bucket with sanitizer. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled with food debris and soiled towels by the grill area.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with food debris, above Sandwich prep station.

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Observed 2 air fan extractors with opening to the outside not screened in front of business. Repeat Violation

Basic - Screening is not 16-mesh to the inch. Observed windows not screened open facing laundry room. Repeat Violation

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall and door not smooth and easy cleanable next to three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth towels not stored in sanitizer water at the grill area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48*°F - Cold Holding); ham (50*°F - Cold Holding)); beef (50*°F - Cold Holding) relocated from cook line reach in unit to freezer for rapid cooling down. Items were cut today. Less than 4 hour.ice was added to and items were relocated to freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored on handwash sink in coffee area

Intermediate - Nonfood-grade brush used in food. The Brush used for coffee .

Basic - No Screening in windows and windows are open

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. Reach in units on cook line are not cold holding at 41°F or below. The owner called for service for these units , also ice has been added to help cool down items in units. Corrective Action Taken

Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Operator has new fans ordered and they should be here today.