Sandcastle Restaurant

Basic – Ice buildup in reach-in freeze walk-in freezer on the shelves and exterior of boxes of food

Employee removed the ice from the boxes of food. Corrective Action Taken Repeat Violation

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee handled their phone then clean equipment without changing gloves and washing their hands

Employee removed the equipment to be sanitized and washed their hands and changed gloves. Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shell eggs stored over cut and washed lettuce in the reach in cooler on the cook line

Employee removed the eggs. Corrected On-Site

High Priority – 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. See stop sale

Sausage stored on the cook line on time as a public health control with no time mark. Chef stated the sausage was placed in time as a public health control at 8am

Chef placed a time mark on the sausage. Corrected On-Site

High Priority – Toxic substance/chemical improperly stored

Spray bottles containing cleaning fluid stored next to coffee filters in the wait station area

Manager removed the bottles. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Slicer blade soiled.

Intermediate – No soap provided at handwash sink

Hand washing sink in the wait station area

Employee placed soap at the hand washing sink. Corrected On-Site Repeat Violation

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Hot water shut off at the hand washing sink in the wait station area.