THE SANDTRAP BAR & GRILL

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food-grade bags used for storage of product in reach in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed them. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food-grade bags used for storage of cut vegetables in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cooks line block by tray stand and tray with assorted items on it. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in melted butter at cooks line. Operator removed non food-grade brush from use.

Intermediate - Handwash sink at end of cooks line not accessible for employee use at all times block by pans in sink.

Basic - In-use tongs stored on equipment door handle between uses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed seafood salad in reach-in-cooler and sauce in walk-in-cooler. prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at make table on cooks line.

Basic - Insect control device installed over food preparation area. Observed multiple fly swatters hang on wall at end of cook line by shelf with clean equipment and food. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed working squeeze bottles with oils, sauces and wine not labeled

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed food being prepared outside along side outdoor Walk-in cooler under trap covering. Employee was cutting green peppers, operator was wash mushrooms in straining bowl in mop sink. Operator filled plastic tub with frozen cod and water from mop sink hose and left on cart out side to defrost. Operator voluntarily disposed of all items prepared out side.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed ice scoop at soda machine next to hand wash sink. Ob operator move scoop for safe storage to avoid splashing from hand wash sink. Corrected On-Site

Basic - Food being prepared outside. Observed food being prepared outside along side outdoor Walk-in cooler under trap covering. Employee was cutting green peppers, operator was wash mushrooms in straining bowl in mop sink. Operator filled plastic tub with frozen cod and water from mop sink hose and left on cart out side to defrost. Operator voluntarily disposed of all items prepared out side.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Observed non-potable hose at out side mop sink used to wash off mushroom and for water to thaw cod fish. Observed operator voluntarily dispose of food items. Corrected On-Site

Basic - Food stored outside. Observed crate of raw unwashed onions store on ground under bench out side along Walk-in cooler. Observed operator move onions for proper storage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cod fish in tub of standing water on cart out side.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp,scallops, squid and chicken over cut scallions, sauces and cooked noodles in reach-in cooler at cooks line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry sauces on cooks line steam table at 98F. Observed cook turn up heat on sauce steam table. Recheck temperature 25F later 141F. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on clean pan rack by 3 compartment sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74F standing water at fry station. Observed operator remove utensils from water and place at 3 compartment sink to wash. Corrected On-Site

Basic - Stored food not covered. Observed noodles in Walk-in cooler not covered.

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops, shrimp, squid and chicken over cut vegetables and cooked meats in reach-in cooler make table and cooler draws at cooks line. Observed operator have employee rearrange all item to proper food storage order. Repeat 8-25-22 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic at saute station 67F. Employee stated she cut it 2 hours prior. Observed employee return chop garlic to reach-in cooler recheck temperature 20 minutes later 41F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter hot holding at 109F on cooks line employee stated it was there for 2 hours. Observed employee place butter in hot steam table and recheck temperature 20 minutes later 145F. Corrected On-Site

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

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. Email operator employee health agreement Corrective Action Taken

Basic - Bowl with no handle used to dispense food in rice and sugar bins. Observed operator remove bowl from use. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over sauces in reach-in cooler at grill station. Observed employee rearrange items for proper food safety storage. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed soap over tub of cooked rice at shelf between hand sink and wok station. Observed operator remove soap. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces in Walk-in cooler made more then 24hours prior as per employee statement not date marked.

Basic - Utensils stored upright with the food-contact surface up. Under microwave by dishwasher. Repeat Violation

High Priority - Container of medicine improperly stored. Observed aspirin stored on shelf above beverage area at wait station. Observed operator move aspirin to draw at register. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoop used for hot rice stored water at 76F. Observed operator remove scoop and water to dishwasher. Informed operator of properly maintaining water at 135F for in use utensil Corrected On-Site Repeat Violation

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed operator remove cans of pesticides from establishment. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp, scallops and squid in reach-in cooler over cut vegetables. Observed operator move raw seafood to bottom shelf of reach-in cooler. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter next to food prep by hot rice pot. Observed operator voluntarily dispose of beverage. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils at dishwasher area stored with food contact surface up. Observed operator properly store utensil. Corrected On-Site

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor in the walk in freezer. Warning - From follow-up inspection 2021-12-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in gaskets. Warning - From follow-up inspection 2021-12-09: Time Extended