Sandshakers

Basic – Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged in storage area

Intermediate – -Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in bar area n- no hot water in kitchen hand wash sink – 74 F when run for 2 minutes

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.

Intermediate – Establishment not maintaining oyster tags for 90 days.

Intermediate – Expired chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site

Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. nBar removed in area from restrooms , bar added to area behind garage door opening with hand wash sink and beer taps and ice bin ( cooler) , kitchen prep area removed , reach in coolers and freezers in this area

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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.