THE SAND BAR

Basic - Cutting board has cut marks and is no longer cleanable . Several cutting boards throughout the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several back packs in food prep room along back wall stored on rack next to clean mixing bowls. Operator removed all back packs. Corrected On-Site

Basic - Equipment in poor repair. Air curtain at back exit door in kitchen rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled racks in walk-in cooler #1

Basic - Ripped/worn tin foil used as shelf cover. Torn and ripped foil on bottom shelf of food prep table in the back preparation area.

Basic - Unclean building components, attachments or fixtures. Fan covers in walk-in cooler #1 soiled.

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed bucket quaternary at 0 ppm, employee corrected to 200 ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed no vacuum breaker at hose next to ice machine in pavilion bar.

Intermediate - Handwash sink used for purposes other than handwashing.Observed food bucket in trailer kitchen hand wash sink. Chef removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels at preparation kitchen hand wash sink. Employee added. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.Observed in rear employee bathroom, no hand washing sign.

Basic - Old labels stuck to food containers after cleaning.Observed old labels stuck to clean pans on shelving. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket at 00ppm. Chef replaced sanitizer buckets and were 200ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet in kitchen.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Emailed Operator information on ROP and special processes. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed handwashing sink in kitchen without paper towels supplied. Employee filled towel dispenser. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside container and used as a scoop in mobile kitchen. Employee removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. Observed ceiling in kitchen soiled with accumulated dust around the air vents.

Basic - Cutting board has cut marks and is no longer cleanable. Observed Cutting boards on cook line that are soiled and grooved. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked while still wet, not properly allowed to air dry. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor in pantry area of kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in room temperature water on pantry line. Chef removed all utensils and took them to the dishwasher to be cleaned. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle of water in walk-in cooler. Employee discarded water bottle. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Shrimp being thawed by sitting in standing water. Chef removed shrimp and placed in new container under running water. Corrected On-Site

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 hands and changing gloves. Instructed employee and manager on proper hand washing protocol.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets.

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the cook line. Employee removed the phone. Corrected On-Site

Basic - Equipment in poor repair. Dry storage shelves in the kitchen rusted.

Basic - Floor soiled/has accumulation of debris. Floor in the beverage walk-in cooler,and the preparation kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls and ceiling in the beverage walk-in cooler soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Foil on a shelf under a preparation table in the preparation area of the main kitchen torn.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, back prep by walk in cooler. All soda guns and holsters at bar soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling fan and ceiling soiled at #2 walk in cooler.

Basic - Electrical tape used to repair nonfood-contact surface, hooded reach in cooler at cook line. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer has broken handle, interior door has hole 1 inch by 4 inches, next to fryer on cook line.

Basic - Floor soiled/has accumulation of debris, walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in beer cooler with soiled walls, ceiling.

Basic - Old labels stuck to food containers after cleaning, observed at single door reach in cooler at cook line.