SAMMY J'S

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of chili in walk in cooler with a date 09-30. Operator discarded. Reviewed date marking and hold with operator. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline handwashing sink water 81F Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom. Customer restroom Warning

Basic - Carbon dioxide/helium tanks not adequately secured. 4 C02 tanks unsecured and stored by warewashing area handwashing sink. Operator secured. Corrected On-Site Warning

Basic - Ceiling tiles soiled with accumulated dust in kitchen above walk in cooler area. Warning

Basic - Cove molding at floor/wall juncture missing. To the left of steam table. Warning

Basic - Food stored on floor. Case of tomato sauce stored on floor byte dry storage area. Warning

Basic - Hole in or other damage to wall. By kitchen exit door. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area handwashing sink. Warning

Basic - Open dumpster lid. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Second wait station coffee filters not protected, operator stored properly. Corrected On-Site Warning

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By kitchen hand washing sink. Warning

Intermediate - - From initial inspection : 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodel with no plan review with extra room added including dry storage shelving,reach in freezer, prep counter, dish machine, and 3 compartment sink. Warning - From follow-up inspection 2025-02-25: Same Admin Complaint

High Priority - Container of medicine improperly stored. At server station - Medicine container stored over reach in cooler and cups. Operator removed. Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf- dented can of baked beans. See stop sale. Warning

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. Dishwasher (Chlorine 0ppm)- operator set up three compartment sink to sanitize dishes. Repeat Violation Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee handled dirty dishes then handled clean dishes without washing their hands. Educated operator- employee washed hands. Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled raw shell eggs then proceeded to wash hands less than 10 seconds then started preparing order- educated operator- employee washed hands properly. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near cookline area- cooked sausage patties 46F- cold holding, coleslaw 45F- cold holding- food not prepared or portioned today- food left on counter for 15. Inures- operator placed food in walk-in cooler to quick chill. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: Cooked potatoes 106-119 at 10:25 to 82-121F at 11:55 cooling since (10:00) stored in large quantity- at current rate of cooling food will not reach 41F with ins the remaining time. Operator placed food in walk in freezer to quick chill. Corrective Action Taken Warning

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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed remodel with no plan review with extra room added including dry storage shelves, reach in freezer, prep counter , dish machine and three compartment sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for butter on time as a public health control. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over cooked sausage and cooked potatoes at reach in freezer by dish area. All products not in commercial packaging. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (85-86F - Hot Holding) - Observed in pan on flat top. Per operator, out of temperature for approximately 2 hours. Operator removed from pan and put onions directly on flat top; rechecked 177F. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Stainless reach in cooler by screen door in kitchen, clear reach in cooler by rear server station, clear reach in cooler by front server station.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Observed at side station by guest restrooms.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator Handling raw shell eggs, changed gloves, no hand wash and then grabbed clean plate. Operator removed soiled plate, washed hands and replaced gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over cooked quiche reach in at cook line, raw sliced steak over hash browns reach in freezer by cook line. Operator inverted. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Steam table: split pea soup (99F - Reheating) 10:05 since 9:30 - Operator states reheating since 9:30 in steam table. Operator placed commercially made soup on stove to heat to 135F, checked190F. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed fish in commercially sealed package. Operator removed from package. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in employee restroom.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in a sealed commercial packaging above carrots at reach in freezer by three compartment sink- operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area table by cookline- Pooled eggs-46-50F- cold holding, sausage 46-47F- cold holding - food in shallow ice bath operators states Food out of temperature for 1 hour- operator placed more ice in ice bath to quick chill the food. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink- blocked by giant pot on top of buckets- operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink with measuring cup inside- operator removed. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by three compsink - operator provided. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above sugar container at dry storage shelf area- by walk-in cooler - operator removed. Employee phone above bread at dry storage shelf area by walk in cooler.Corrected On-Site Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at cookline- preparing food - no hair net- operator provided.

Basic - Food stored on floor. Cooked potatoes in large pot stored on the floor in the walk in cooler- operator removed off floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler at cookline- operator removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar at dry shelf by walk in cooler not labeled- operator labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2022-03-24: Some expired. Time Extended

Intermediate - Food manager certification expired. 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 - Spray bottle containing toxic substance not labeled. Purple chemical spray bottle. Bottle labeled. Corrected On-Site

Basic - Single-service articles improperly stored. Front counter - coffee filters not protected. Filters protected. Corrected On-Site

Basic - Stored food not covered. Reach in freezer - breaded chicken. Food covered. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - Case of unwashed tomatoes over cooked potatoes. Tomatoes relocated. Corrected On-Site