SANFORD BREWING COMPANY MAITLAND

High Priority - Dented/rusted cans present. See stop sale. #10 can cheddar cheese #10 can tomato paste

Intermediate - Food-contact surface soiled with food debris Cut board on line stained

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

Basic - Cutting board has cut marks and is no longer cleanable to boards in kitchen

Basic - Drain cover(s) missing at mop sink

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on line no beard guard Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer end of cooks line soiled, bottom right shelf Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Beer cheese 11/12 and sliced turkey 11/7

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs over cooked steak and other ready to eat foods Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 102F less than 4hours per operator. Advised operator to reheat to 165F 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 operator with forms Corrected On-Site

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

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. Provided operator with forms. Operator filled out Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on flour container Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On plastic container on storage shelf in warewashing

Basic - Working containers of food removed from original container not identified by common name. Container of sugar Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Queso sauce kept on steam well for less than 4 hrs with temperature of 118F.

Intermediate - Handwash sink used for purposes other than handwashing.Employee dumped her drink on hand sink located by three bay sink.

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

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.Possible cross contamination, used dog bowl been washed on dish machine with pans and other equipment use to serve in restaurant. Dish machine must be empty and clean and sanitized.

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. Salmon Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees working on cook line while wearing a watch and bracelet. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Cups kept at bar .

Basic - Silverware/utensils stored upright with the food-contact surface up.Knife, spatula, whisk kept on rack on dish area facing up. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Employee came from throwing trash outside and change gloves no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over Thai paste at tall reach in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice shut out on soda machine located at bar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Cheddar sauce

Intermediate - Handwash sink used for purposes other than handwashing. Filled bottle. Re-educated

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on flour container. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Waste line missing at soda gun holster. Corrected On-Site

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. Deli ham, shredded cheeses in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at front bar. White cutting board on cooks line

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cups stored on floor in dry storage area.

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