Sandwich Inn Improves its Sanitary Rating
110 NE 16th Ave
Gainesville, FL 32601
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Basic - Food stored on floor. (Cases of shortening stored on kitchen floor - the manager placed the cases on a storage shelf) **Corrected On-Site**
Basic - Grease receptacle lid open, broken, or missing. (Lid open - the manager closed the lid) **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. (Gasket damaged and soiled on small reach-in cooler in the cook line area)
Basic - Single-service articles improperly stored. (Case of straws and bag of gallon jugs on the floor in the dry storage shed - the operator placed the single service items on a storage shelf) **Corrected On-Site** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. (Styrofoam cups in the cup dispensers are not covered) **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Along interior metal panel)
Intermediate - Slicer blade soiled with old food debris.
Basic - Bathroom door not self-closing. (Men's restroom door not self-closing) **Repeat Violation**
Basic - Coffee filters not stored in a protected manner to prevent contamination. (Employee placed the coffee filters in a container with lid) **Corrected On-Site** **Repeat Violation**
Basic - Food storage container/container lid cracked or broken. (Cracked pans and lids used to store food product in reach-in cooler of the prep kitchen)
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. (Grease on walls in drive-thru kitchen. Grease and dust on shelves in the drive-thru kitchen)
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (Light shield missing on light fixture in the prep kitchen) **Repeat Violation**
Basic - Single-service articles improperly stored. (Cases of single service items stored on the floor in the dry storage shed - manager had employee place items on shelves. Employee was not finished at end of inspection) **Corrective Action Taken**
Basic - Single-service articles not stored inverted or protected from contamination. (Cups not covered in dispenser in the drive-thru area)
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. (Observed 2 flies in cook area)
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Upper interior edge along the back of the ice bin soiled)
Basic - Bathroom door not self-closing. (Men's restroom door not self closing)
Basic - Coffee filters not stored in a protected manner to prevent contamination. (manager placed in plastic bag) **Corrected On-Site**
Basic - Food stored in holding unit not covered. (Tea in filters not covered- manager covered) **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. (Sitting in soiled container - employee placed in the 3 compartment sink to be cleaned) **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. (In prep kitchen area above the 3 compartment sink)
Basic - Wall soiled with accumulated grease, food debris, and/or dust. (Wall on cook-line has mold-like substance - the wall behind the prep table next to the fryers)
High Priority - Presence of insects. (Spiders/spider webs along wall in the dry storage shed) **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (the reach-in cooler fan cover in the prep kitchen reach-in is soiled)
No Violations Were Observed
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Drink on shelf in grill area above bread - employee moved away from food products) **Corrected On-Site** **Warning**
Basic - Single-service articles improperly stored. (Case of foil pans on the floor in the dry storage area - manager placed on shelf) **Corrected On-Site** **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. (Cups in dispenser not covered - manager covered with lid) **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. (Sliced ham 46°f, sliced tomatoes 47°f, butter 46°f, tuna 46°f, milk 46°f - service technician called) **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Presence of insects, rodents, or other pests. (Live spiders and excessive number of spider webs in the dry storage shed) **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Carton of Raw shell eggs over RTE products - manager placed on bottom shelf with other shell eggs) **Corrected On-Site** **Repeat Violation** **Warning**
No Violations Were Observed
Basic - Bathroom door not self-closing. (Women's restroom) **Warning**
Basic - Dust or dirt on nonfood-contact surface. (Ice machine vent has accumulation of dust) **Warning**
Basic - Equipment in poor repair. (Door to women's restroom damaged at the bottom) **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. (American cheese 53°f, butter 47°f) **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shell eggs over RTE tomatoes) **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Lid stored in sink next to ice machine) **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Sink next to ice machine - no towels) **Corrected On-Site** **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Sandwich unit in kitchen area) **Warning**
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Case of styrofoam cups on floor in dry storage unit) **Corrected On-Site**
Basic - Food storage container/container lid cracked or broken. (Pans on shelf above 3 compartment sink cracked)
Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination. (Cups in dispenser not covered. To go containers above sandwich station not inverted) **Corrected On-Site**
Basic - Wall soiled with accumulated grease. (Wall behind grill and fryers)
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside.
Basic - Old labels stuck to food containers after cleaning. Glue residue on clear containers stored above chest freezer in prep room. **Repeat Violation**
Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Ice cream dipper and grits spoon. Drained water. **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning. Glue residue on clear containers stored above chest freezer in prep room. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 47°. Cut lettuce 46°. Provolone 47°. Ham 47°. In make table. Cut lettuce 47°. Ham 47°. In reach-in cooler in prep room. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Old labels stuck to food containers after cleaning. On clear containers above dish sink.
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. Female cook at grill handling burger buns. Added gloves.
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs, fish, chicken. Items added time. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave.
Basic - Gaskets/seals on holding unit in poor repair. Reach-in freezer in storage and prep area.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Moved to 145° water. **Corrected On-Site**
Basic - Wall soiled with accumulated grease. Above fryer area.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inside by hinges on underside.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used prep sink instead of hand wash sink.
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In reachin on cookline
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Intermediate - Food preparation sink has soil/old food residue.
Basic - Build-up of grease on nonfood-contact surface. Heat lamp, fryers
Basic - Accumulation of food debris/soil residue on handwash sinks.
Intermediate - Evidence of feeding stray/wild animals food/water bowls provided outside and container of cat food inside.
Basic - Worn, torn and/or soiled floor covering. Piece of grease saturated covering.
Critical - No conspicuously located thermometer in holding unit all freezers.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue small 1 door in kitchen.
Observed grease accumulated under cooking equipment by fryer.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed food stored on floor pickles. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
Critical - Observed interior of microwave soiled.Repeat Violation.
Observed build-up of grease on nonfood-contact surface walss and equipment by fryers.
Observed food debris accumulated on kitchen floor hard to reach areas.
Lights missing the proper shield, sleeve coatings or covers main kitchen.Repeat Violation.
Critical - Observed unlabeled spray bottle degreaser.Repeat Violation.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.Update training and review with older employees.
Critical - Observed soil residue in storage containers sugar container.
Critical - Observed interior of microwave soiled.Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions dispenser not working.
Critical - Observed live flies in kitchen.
Critical - Outer openings of establishment cannot be properly sealed when not in operation to to back storeroom.
Observed wall soiled with accumulated grease by fryers.
Lights missing the proper shield, sleeve coatings or covers by grill missing in cooler.Repeat Violation.
Critical - Observed unlabeled spray bottle pink stuff label worn off.
Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.Not all trained.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above chicken 120.Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on hood system pipe.
Critical - Observed interior of microwave soiled.
Observed residue build-up on nonfood-contact surface outside of microwaves.
Lights missing the proper shield, sleeve coatings or covers by grill.
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink
Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surfaces. food warmer, fryers, shake machine, reachins, ice machine exterior, handsinks
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sausages 51, bacon 96 on stove. ham 45 in cookline reachin. bacon 49, rear reachin.
Critical - Raw animal food not properly separated from ready-to-eat food. lettuce on raw eggs in cookline reachin
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink
Observed build-up of food debris, dust or dirt on nonfood-contact surfaces. food warmer, fryers, shake machine, reachins, ice machine exterior, handsinks
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Critical - License expired within 30 days after expiration date.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. UTILITY SINK HEAVILY SOILED
Observed dusty ceiling tiles and/or air conditioning vent covers. AC VENTSRepeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHED HAIR, WIPED NOSE, AND ADJUSTED PANTS, THEN DIRECTLY HANDLED FOOD WITHOUT CHANGING GLOVES OR WASHING HANDS. Corrected On Site. Repeat Violation.
Observed employee with no hair restraint. ALL
Observed gaskets/seals on cold holding unit in poor repair. REACHIN FREEZER IN PREP ROOM
Critical - Observed handwash sink used for purposes other than handwashing. NUMEROUS ITEMS STORED IN HANDSINK IN PREP ROOM
Observed ice scoop with handle in contact with ice.
Observed residue build-up on nonfood-contact surface. HANDLES OF HANDSINK IN STORAGE AREA
Observed residue build-up on nonfood-contact surface. LID OF BULK SUGAR Repeat Violation.
Critical - Observed soil buildup inside ice bin.
Critical - Observed soiled reach-in cooler gaskets. REACHIN FREEZER IN PREP AREA
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Working containers of food removed from original container not identified by common name. BULK SUGAR Corrected On Site.
Carbon dioxide/helium tanks not adequately secured.
Critical - Hotel and Restaurant license not properly displayed. NOT AVAILABLE
Lights missing the proper shield, sleeve coatings or covers. IN PREP AREA
Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only. IN OFFICE NEAR DESK
Observed build-up of grease on nonfood-contact surface. INSIDE FRYER CABINETS
Observed dusty air conditioning vent covers.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE TOUCHED CLOTHING AND PEN THAT WAS ON EAR. DID NOT WASH HANDS OR CHANGE GLOVES Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHEESE 45'F IN PREP COOLERCorrected On Site.
Observed residue build-up on nonfood-contact surface. ON BOTTLE OF SUGAR
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. 2 PAIR OF TONGS IMPROPERLY STORED ON UNCLEAN EQUIPMENT IN PREP AREA
In-use utensil not stored with handle above the top of potentially hazardous food and the container. SCOOP IN BULK SUGAR CONTAINER
Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
Lights missing the proper shield, sleeve coatings or covers. IN PREP AREA
Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK IN PREP AREA
Observed floor area(s) covered with standing water. STORAGE ROOM
Observed hole in wall. COVERED WITH DUCT TAPE. NEAR SHAKE STATION.
Observed old labels stuck to food containers after cleaning.
Observed single-service articles improperly stored. TO GO CONTAINERS NOT STORED INVERTED ABOVE PREP COOLER
Critical - Observed soiled reach-in freezer gaskets. REACHIN FREEZER IN STORAGE ROOM