Sandy's Place Improves its Sanitary Rating

Basic - Bowl or other container with no handle used to dispense food. beverage cup inside the sugar container

Basic - Food stored on floor. One case of ketchup packets in the dry storage area. **Repeat Violation**

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair.cook line coolers **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stove: au ju 112°F. Reheated to 171°F during this inspection. **Corrected On-Site**

Intermediate - Commercially processed and prepared on site.ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meatballs and meatloaf **Repeat Violation**

Basic - Cloth used as a food-contact surface. Using a cloth towel to dry the water out of chopped celery.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**

Basic - Floor tiles cracked, broken or in disrepair. Kitchen

Basic - Food stored on floor. A box of ketchup is on the floor in the dry storage area.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**

Basic - Old food stuck to clean dishware/utensils. Prep pans on the clean dish storage shelving.

Basic - Open dumpster lids. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Cook line coolers.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Labeled during this inspection. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200 + ppm. Corrected to 100 ppm during this inspection. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Large pieces of deli meats. Dated during this inspection. **Corrected On-Site**

Intermediate - Interior of upright reach-in freezer soiled with accumulation of food residue.

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

Basic - Food stored in a location that is exposed to splash/dust. Handwash sink barrier removed from handsink on cookline. Handsink is in the prep table and right next to cookline Reachin. Handsink barrier must be permanently affixed to the sink. **Repeat Violation** On callback: not attached to handsink

Basic - Grease accumulated on kitchen floor and/or under cooking equipment and on walkin cooler floor. **Repeat Violation** On callback: still soiled

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpsters on dirt **Repeat Violation**On callback: still on dirt

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 49, pork 46, chicken 44 in cookline reachins. raw fish at 50° in walkin cooler. **Repeat Violation**On callback: in cookline Reachin coolers, tomatoes 40, gyro sauce 40, ham 40, tuna 40, chicken 43, hamburger 44, gyro meat 48, pork 46, chicken 47.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans on stove at 125. Heated to 135. Gravy in steam table at 115. Heated to to 155. **Corrected On-Site** pork 101 on stove. Gravy 158, chili 169 in steam table.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. On callback: only two employees present

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline prep table **Corrected On-Site** **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Handwash sink barrier removed from handsink on cookline. Handsink is in the prep table and right next to cookline Reachin. Handsink barrier must be permanently affixed to the sink. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment and on walkin cooler floor. **Repeat Violation**

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpsters on dirt **Repeat Violation**

Basic - Ice scoop handle in contact with ice. Ice bin. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. Cookline

Basic - Interior of microwaves soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding units. Cookline reachins

Basic - Old labels stuck to food containers after cleaning.

Basic - Open dumpster lid. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets. Cookline reachins

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spinach pie cooked yesterday at 45. Pasta cooked yesterday at 55, both in walkin cooler.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands and /or changing gloves. Cook handled raw hamburger meat then pita bread

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 49, pork 46, chicken 44 in cookline reachins. raw fish at 50° in walkin cooler. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans on stove at 125. Heated to 135. Gravy in steam table at 115. Heated to to 155. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over green peppers, raw fish on beer keg, walkin cooler. **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef dated 7-14, rice dated 7-14

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not properly date marked. Tuna salad, boiled eggs, feta cheese, marinara sauce, Greek sauce **Repeat Violation**

Intermediate - Soda gun soiled. **Repeat Violation**

Basic - Dumpster not on proper pad/nonabsorbent surface.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink by cookline sandwich reachin

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline prep table

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cookline

Basic - Food stored in a location that is exposed to splash/dust. Hand washing sink barrier removed so food prep occurring around sink exposed to splash. Barrier must be permanently attached to hand sink. **Repeat Violation**

Basic - Grease accumulated under cooking and other equipment.

Basic - Interior of microwave soiled with encrusted food debris.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Container of yellow rice on counter at 120-146.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili , tuna salad, gravy, casserole, rice **Repeat Violation**

Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**

Basic - Food stored/prepped in a location that is exposed to splash/dust. Handwashing sink barrier removed so food around sink is exposed to splash. Barrier must be permanently affixed to sink. **Repeat Violation**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid

High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Raid **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over tomatoes, walkin cooler **Corrected On-Site** **Repeat Violation**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Roast beef in cookline reachin dated 7/22

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Greek sauce, milk **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg salad, tuna salad, rice, pastA **Repeat Violation**

Intermediate - Water filter not changed according to manufacturer's instructions. Water filter at ice machine dated 12/13

Basic - Bowl or other container with no handle used to dispense food. Cole slaw.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Dumpster not on proper pad/nonabsorbent surface. **Repeat Violation**

Basic - Food stored in a location that is exposed to splash/dust. Splash guard for hand sink was removed.

Basic - Hole in wall. Next to water heater and ice machine

Basic - Ice scoop stored with handle in contact with ice in ice bin.

Basic - Interior of microwave soiled with encrusted food debris. Both.

Basic - Shelf under steam table soiled with food debris.

Basic - Single-service articles stored on a soiled surface. Soiled bins under wait station.

Basic - Stored food not covered in walk-in cooler. Shrimp.

Basic - Walk-in cooler/walk-in freezer floor soiled.

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sauce in Walk-in cooler. Raw beef on top of beer keg in Walk-in cooler. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Boiled eggs. Romaine lettuce in Reach in cooler closest to bar.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in Reach in cooler closest to bar. Casserole in Walk-in cooler. **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sandwich reachin.

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Or changing gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in walkin cooler, corned beef 45, casserole 44. These foods were at 42-43 by end of inspection. Thawed fish 57°. Iced down and returned to walkin.

High Priority - Raw animal food stored over ready-to-eat food. Bacon over celery in walkin cooler. **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Greek casserole, rice, meatloaf, tuna salad, chicken salad. **Repeat Violation**

No Violations Were Observed

Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**

Basic - Dumpster rusted out on sides/bottom. **Warning**

Basic - Water leaking from faucet/faucet handle and cloth tied around faucet at triple sink. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walkin cooler, rice 46, pasta 46, casserole 46-49, meat loaf 47, tuna salad 46, ham 46, chicken 45, roast beef 48, turkey 46, fish 50, cole slaw 46. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over Greek peppers ** **Warning**

Basic - Dumpster not on proper pad/nonabsorbent surface. **Warning**

Basic - Dumpster rusted out on sides/bottom. **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Meatballs, casserole **Warning**

Basic - Uncovered food stored near sink exposed to splash. No barrier around hand sink and food next to hand sink and under soap and towel dispensers **Warning**

Basic - Water leaking from faucet/faucet handle and cloth tied around faucet at triple sink. **Warning**

Basic - Wiping cloth/towel used under cutting board. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walkin cooler, rice 45-46, pasta 46, casserole 45, meat loaf 45, meatballs 45, ham 46, chicken 46, blue cheese dressing 45. **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over carrots **Corrected On-Site** **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine **Warning**

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, lettuce, meat loaf, meat casserole, rice, pasta, bleu cheese dressing **Repeat Violation** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna Salad 50f in reach in cooler. Corrective action taken, paced in freezer to rapidly cool.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 88 F. Corrective action taken. Paced on stove to reheat.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezers

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cheese sticks in freezer. **Corrected On-Site**

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. Wrapping a sandwich. Only one glove on. Putonghua gloves **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Placed in stainless pan. **Corrected On-Site**

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

Critical - Observed raw animal food stored over ready-to-eat food. raw bacon on broccoli, walkin cooler Corrected On Site.

No Violations Were Observed

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. turkey dated 5-16, roast beef dated 5-13 Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad, rice, pasta, meat loaf, spinach pies, sausages, casserole. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, cheeses 47-49, bean soup 79. Repeat Violation.

Critical - Unpackaged food not protected from environmental sources of contamination during preparation. no barrier around handsink and water splashing onto cutting board & deli paper when sink is used. Repeat Violation.Repeat Violation.

Critical - Observed raw animal food stored over cooked food. raw salmon over meat loaf. Repeat Violation.

Critical - Observed uncovered food in holding unit/dry storage area. in walkin cooler, pasta cassserole, wings, containers of dressing, hot dogs, celery

Observed ice scoop with handle in contact with ice.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook

Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink used to rinse tongs

Critical - Observed an open beverage container & other beverage containers on a food preparation table or over/next to clean equipment/utensils. cookline

Equipment or utensils not designed or constructed in a durable manner. cardboard lining shelves in wait station reachin

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed interiors of microwaves soiled. Repeat Violation.

Critical - Observed interior of cookline reach-in coolers soiled with accumulation of food residue. Repeat Violation.Repeat Violation.

Observed greasy residue build-up on nonfood-contact surface. soap dispenser at cookline handsink

Observed residue build-up on nonfood-contact surface. mop sink

Critical - Hand wash sink lacking proper hand drying provisions. cookline

Observed extreme buildup of grease & food debris accumulated on walkin cooler floor.

Light not functioning. walkin cooler

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. pile of cloths on floor

No copy of latest inspection report.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. on employee expired-new card filled out during inspection but no training done.

No Violations Were Observed

Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey, roast beef

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatloaf, corned beef, pasta, egg salad, tuna salad, rice. Repeat Violation.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. raw hamburger on beer kegs

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. feta cheese , rice

Critical - Violation: 22-19-1Observed interiors of microwaves soiled.

Critical - Violation: 22-28-1Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline

Critical - Violation: 53B-08-1No 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. for al who has been here 11 years

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, turkey, roast beef

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatbloaf, pastichio, chicken salad, egg salad, spinach pies Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin cooler, roast bef 51, turkey 51, ham 51, egg salad 48, chicken salad 50, cheeses 48-51, gyro sauce 45.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pastichio put inwaaalkin cooler at 3pm yesterday at 54 degrees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin cooler. no ambient air thermometer but foods were 48-51 degrees.

Critical - Observed raw animal food stored over ready-to-eat food. raw hamburger on beeer kegs

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. feta cheese Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed interiors of microwaves soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster, handsink barrier

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline

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. for al who has been here 11 years

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna salad, deli meats, pastas, spinach pies, pastistio, soups

Critical - Food not in a clean/dry location that is not exposed to splash. handsink on cookline located in the Middle of the prep area with no barriers to protect food. when hands are washed, water splashes onto food and onto food prep surfaces on both sides.

Critical - Observed raw animal food stored over ready-to-eat food. fish over ready to eat foods, walkin

Critical - Observed food stored on floor. oil jugs, onions

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook touched gloved hand to face, then continued prepping food with no glove change or handwash

Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook returned from restroom and put on gloves without washing gloves.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw gyro meat to ready to eat food with no glove change/handwash.

Critical - Observed employee drinking from a beverage container in a food preparation or other restricted area with no straw-lifts lid with gloved hand to take a drink.

Water treatment device has not been inspected or serviced according to manufacturer's instructions. expired 2-11

Observed cardboard used as shelf cover. in waitress reachin

Observed mop/service sink used washing for pots & pans

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers.

Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.

Observed residue build-up on nonfood-contact surface. mop sink

Critical - Handwash sink not accessible for employee use at all times. not accessible to dishwasher

Critical - Employees have not received training related to their assigned duties. dishwasher

Critical - Observed food stored on floor. Oil containers & buckets of powdered food products.

Critical - Observed soiled reach-in cooler gaskets. kitchen

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Beer Cooler

Observed build-up of grease on nonfood-contact surface. Hood Filters

Equipment and utensils not properly air-dried. Beverage Cups

Critical - Portable fire extinguisher not fully charged. For reporting purposes only. near front door

Critical - Exit signs not properly illuminated. For reporting purposes only. Rear exit lights

Critical - Observed expired Food Manager Certification. Socrates Mamatsios expired 7/10/10

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touching lettuce with bare hands Repeat Violation.

Observed cutting board grooved/pitted and no longer cleanable. Sandwich make cooler

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board on sandwich make cooler

Observed ice scoop with handle in contact with ice.

Critical - Observed interior of upright freezer soiled with accumulation of food residue.

Observed nonfood-contact equipment in poor repair. Chest Freezer Door

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cucumber sauce 45 degrees Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

1. 03B-03-1 : OBSERVED POTENTIALLY HAZARDOUS FOOD NOT HELD AT 135 degrees F OR ABOVE. GROUNDBEEF PATTIES 107 degrees F IN PREP AREA. REPEAT VIOLATION Groundbeef patties 107 degrees F.

2. 09-04-1 : OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. REPEAT VIOLATION Cooking touching lettuce with bare hands.

Grease barrel not on proper pad.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on equipment handle.

Critical - No conspicuously located thermometer in holding unit. upright freezer in office Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.

Critical - Observed employee wiping hands on clothes/apron/wet cloth.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese and roastbeef

Critical - Observed soil residue in storage containers. Flour and sugar

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Groundbeef patties 107 degrees in prep area. Repeat Violation.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. soup

Wet wiping cloth not stored in sanitizing solution between uses.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Wait Area by coffee maker. Plates and bowls

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed attached equipment soiled with accumulated grease. Hood System

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Observed build-up of grease on nonfood-contact surface. Hood Filters

Observed cutting boards grooved/pitted and no longer cleanable.

Observed equipment in poor repair. Beef base scoop handle Broken

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting Boards

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Beef Base

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sourcream 51 degrees in reachin coolerCorrected On Site.

Observed soiled floors.

Critical - Observed soiled reach-in cooler gaskets. Two Coolers

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked onions 121 degrees on stove.