The Sandbar & Grille

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a black mold like substance on the ice chute and all interior surfaces of the ice machine. There is a black mold like substance in the ice machine at the bat by the roll up window. Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. In a container of egg wash there is a plastic ramekin. Inside a container of sugar in dry storage there is a cup with no handle. Repeat Violation

Basic – Employee eating in a food preparation or other restricted area. An employee is drinking a soda from a can while working the grill.

Basic – Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site

Basic – Food stored on floor. On the floor under the shelving next to the carbon dioxide tank there is a box of white rice and a bag of yellow rice and in front of the carbon dioxide tank there are cases of plastic water bottles stored on the floor. In the walk-in freezer there are cases of french fries, ground beef, chicken wings, rolls ice and corn on the cob stored on the floor.

Basic – Ice scoop handle in contact with ice. There are two ice scoops in the ice bin at the soda fountain in the service area. Operator moved the ice scoops to proper storage

The ice scoop in the ice machine at the bar by the roll up window is in the ice.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.there is a buildup of grease and dust on the hood filters.

Basic – Single-service articles improperly stored. On the floor between the carbon dioxide and the bag in box storage rack there is a case of plastic ramekins stored on the floor. The box is also wet with drainage from the bag in box syrup.

Basic – Standing water in bottom of reach-in-cooler. There is standing water on the bottom of the make table cooler across from the pizza oven.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. There are utensils stored in 97F water in a plastic bucket on top of the grill.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the under counter cooler across from the deep fryer raw bacon wrapped shrimp is stored over cooked sausage and roasted peppers. Operator moved items to proper storage order. Corrected On-Site

High Priority – Roach activity present as evidenced by live roaches found. There are two live roaches on the floor in front of the flat top grill on the cook line. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F – Cold Holding).

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under the flat top grill there are eleven raw shell eggs (74F – Cold Holding). See stop sale. Warning

Intermediate – Handwash sink not accessible for employee use at all times. There is a bucket of dirty water inside the hand sink by the dish pit. Operator removed the bucket. Corrected On-Site

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. There is no chlorine sanitizer test kit for chlorine in the dishwasher and no quaternary test kit for sanitizer in the triple sink. The operator does have the test kit for EcoLab sink and surface cleaner sanitizer but does not have any on hand.

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/hotels-restaurants/food-lodging/food-manager/

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink in the service area or by the dish pit. Operator provided paper towels. Corrected On-Site

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. Some of the employees do not have their employee reporting agreements.

Intermediate – No soap provided at handwash sink. There is no soap at the hand sink in the service area. Operator provided soap. Corrected On-Site

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.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the make table cooler across from the oven there is lasagna that was prepared more than 24 hours ago with no date marking.

Intermediate – Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish washing area.