SANDTRAP BAR & GRILLE

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -hash brown 82f less than 1 hour employee discarded Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 73f less than 2 hours,advised to use time as a public health control Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by entrance to kitchen Corrected On-Site Warning

Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. -holding soups frozen up to 30 days Warning

Basic - Accumulation of debris on exterior of warewashing machine. -top Dishmachine Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters dusty -stove burners soiled with grease Warning

Basic - Single-service articles improperly stored. -box of Togo containers on floor Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning

Flammables stored/debris present in gas water heater room For reporting purposes only. -chafing fuel stored in gas water heater room Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled raw beef at grill prior to changing gloves and handling other food without washing hands. Discussion with employee, advised to use utensils to maintain flow without interruption. Employee washed hands after discussion. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -au jus, marked 4/30 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -au jus marked 4/30 Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on cook line - 108F. Advised to keep on time as public health control using time marking for discarding after 4 hours if not wanting to hold at 135F for use at grill. Warning

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. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board, black stains/spots/substance on surfsce on expo line Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook Warning

Basic - Food not kept at least 6 inches off of the floor. -pickle bucket placed on floor to dispense pickles Corrected On-Site Warning

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -near entrance to kitchen Warning

Basic - Some Accumulation of debris on exterior of warewashing machine. Warning