SAND TRAP BAR AND GRILLE

High Priority - Rodent activity present as evidenced by rodent droppings found. -3 droppings next to counter with plates Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door in kitchen Warning

Basic - Ice buildup in chest freezer. Warning

Basic - Ripped/worn tin foil used as shelf cover. -shelf under grill -shelf across from oven Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta salad ,cheese,hot dog,cooked chicken,cut tomatoes,shredded cheese 49f to 52f placing in walk on cooler less than 3 hours 45f minutes -cut lettuce 51f

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -quat

Intermediate - Spray bottle containing toxic substance not labeled. -degreaser Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine small amount of debris

Basic - Carbon dioxide/helium tanks not adequately secured. -bar

Basic - Dead roaches on premises. -1 dead roach under 3 compartment sink -1 dead roach behind shelf next hand sink on cookline Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door

Basic - Ice buildup in chest freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -cookline Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar and kitchen

High Priority - Employee failed to report symptoms of vomiting and/or diarrhea to the person in charge. -observed 2 training certificates Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. -2 droppings on floor in storage closet at bar. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler across from flat grill- sliced cheese ,chicken salad,pasta ,sliced ham,sliced turkey,chicken salad 44f-47f Shredded cheese and cut tomatoes in ice bath 47f to 50f lees than 4 hours Moving to another cooler Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -observed 2 certificates Warning

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

Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear door Warning

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler under hot dogs Warning

Basic - Ripped/worn tin foil used as shelf cover. -ware washing area. Warning

Basic - Tire stored in water heater room. Warning

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