SANDS HARBOR PATIO RESTAURANT & BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, cut tomatoes (50F - Cold Holding); homemade tomato sauce (50F - Cold Holding). Operator stated held in cooler less than two hours. Put into cooler to quick chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at both hand sinks in kitchen and in dish area. Operator replaced soap Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board at prep station by dish area. Operator removed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At small glass reach in cooler- cooked pasta 50F ( cooling over night)- food tightly wrapped in plastic- at current rate of cooling food will not reach 41F within allowed time- see Stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass reach in cooler by cookline- raw beef stored over asparagus - operator stored beef to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At small glass reach in cooler- cooked pasta 50F ( cooling over night)- food tightly wrapped in plastic- at current rate of cooling food will not reach 41F within allowed time- see Stop sale. Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar reach in cooler milk opened up Saturday not date marked- operator date marked. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knifes in standing water at cookline prep table- operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish defrosting in standing water at three compartment sink- operator removed and placed in reach in cooler. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils water at 120F - operator placed on stove to heat water to 135F. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler raw bacon over berries- operator moved raw bacon to lower shelf. Corrected On-Site

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. At reach In cooler by cookline-burrata 67-68F cold holding, sliced cheese 67-68F- cold holding, chopped lettuce 66-67F- cold holding, tomato sauce 66-67F- cold holding- operator states food not prepared or portioned today- food out of temperature for 10 hours- see Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach In cooler by cookline-burrata 67-68F cold holding, sliced cheese 67-68F- cold holding, chopped lettuce 66-67F- cold holding, tomato sauce 66-67F- cold holding- operator states food not prepared or portioned today- food out of temperature for 10 hours- see Stop sale. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink.

Basic - Food stored on floor. Container of oil on floor at cook line. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle in drink cooler at bar- operator removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line left side flip top cooler; raw pork chop (48F - Cold Holding); raw snapper (48F - Cold Holding). Operator stated being held 2 hours, moved to upright stainless reach in cooler. At walk-in cooler; raw beef (47F - Cold Holding), cut melon (48F - Cold Holding). Operator stated being held 2 hours, moved to upright stainless reach in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-04-08: At walk-in cooler; cut melon 47°F. Operator stated being held overnight. At cook line left side flip top cooler; pasta 54°F, cooked shrimp 52°F. Items held in make top in pans over ice, ice not covering product line. Operator stated being held 2 hours, added more ice to surround product. See Stop Sale. Admin Complaint Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times at 0 ppm chlorine. Reviewed with manager and showed test strip. No sanitizer chemical observed in chemical line leading to dish machine. Discussed testing weekly with manager. Observed employee using dish machine to wash/sanitize dishes. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Knife, container and wiping cloth in hand wash sink at dish area. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and dish machine room. Paper towels provided. Corrected On-Site Repeat Violation Admin Complaint

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. No proof of any food handler certificates or training program available for any employees. One employee has certified food manager and training card available on electronic device. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At both ice machines at storage area.

Basic - Floor soiled/has accumulation of debris. Floor soiled in downstairs storage area.

Basic - No copy of latest inspection report available.

Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink observed/available for Patio bar restaurant. Repeat Violation Admin Complaint

Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand wash sink disconnected and leaking. Repeat Violation Admin Complaint

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm chlorine. Sanitizer container observed empty. Dish machine being used to wash and sanitize dishes. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef knife in hand sink at cook line. Observed ice in sink at wait station hand sink. Observed hand sink at bar used for towel storage. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and kitchen cook line.

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. Inspector will recheck at next inspection.

Basic - Ice scoop handle in contact with ice. At bar. Removed. Corrected On-Site

Basic - No mop sink or curbed cleaning facility provided at establishment. No mop sink available/observed for patio bar restaurant. Repeat Violation Admin Complaint

Basic - Water leaking from pipe and/or faucet/handle. Pipe at hand sink at bar and dish room leaking.