SAND BAR CAFE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tcs single service creamers and butters on the counter at 63F and 66F. Returned to cooler - butter lb sitting out and returned to cooler 64F - in the right cookline cooler for approximately 3.25 hours, feta 49F, corned beef 49F, cream cheese mix 44F, sliced cheese 45-46F - pooled eggs improperly iced 42-50F. Employee iced more fully Repeat Violation Warning - From follow-up inspection 2022-03-16: Butter, raw shell eggs, pooled eggs on time as a public health control. Issued procedures to operator. In reach in cooler, feta 49F, sliced cheese 45F and 47F, raw beef 46F, raw chicken 47F, ham 45F, shredded cheese 44F. Cooler scheduled to be serviced day of callback. Items in cooler approximately 2 hours. Advised to move all items to another cooler - in reach in cooler; advised to not overfill, use smaller containers, keep covered, add ice, butter packets 48-52F, tcs creamer 42F. Time Extended

Intermediate - - From initial inspection : 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. Juan, employed approximately 8 months Warning - From follow-up inspection 2022-03-16: Time Extended

High Priority - Employee failed to wash hands before initiating a task to work with/handle food. - Dishwasher dirty to handling ready to eat muffin with bare hands. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook plating and arranging muffin for customers - cook plating biscuit - CFM handing toasted English muffin to cook who then also used bare hands to plate. CFM located gloves and had everyone use them Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - in the freezer, uncovered third pans of raw meats over blueberries, chocolate chips, French fries. - in the left cookline cooler, raw shell eggs over pasta Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tcs single service creamers and butters on the counter at 63F and 66F. Returned to cooler - butter lb sitting out and returned to cooler 64F - in the right cookline cooler for approximately 3.25 hours, feta 49F, corned beef 49F, cream cheese mix 44F, sliced cheese 45-46F - pooled eggs improperly iced 42-50F. Employee iced more fully Repeat Violation Warning

High Priority - Time/temperature control for safety food re-served to customers. Server returned tcs creamers and butters to refrigeration after removing from guest table. Discussed with employee and CFM Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - reach in freezer gaskets - slicer blade guard. Employee sprayed off until no visible residue. Discussed the use of spray sanitizer for clean in place equipment Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Repeat Violation 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. Juan, employed approximately 8 months Warning

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 18F in ice water Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg noodles and opened canned tuna from 2 days ago Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. degreaser Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets and backpack on dry storage shelving Warning

Basic - Equipment and utensils not properly air-dried - employee towel drying items from the dish machine - chemical sanitizer used. Warning

Basic - Faucet/handle is disrepair at plumbing fixture. Hot water does not work at kitchen handsink; turned cold water on to wash hands; cold water handle did not turn water off until pressed down while turning. Later employee was able to tighten with a screwdriver when water had to be turned off underneath Warning

Basic - Food stored on floor. - Jugs of oil outside walk in freezer - case of fries in the walk in freezer Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. 1/6 pan of raw beef sitting on prep table to thaw Warning

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatloaf 68F mashed potatoes 70F pulled from walk in cooler - cooked potatoes 69F. In prep area. - butter 69F on cookline. Returned to coo.er. - in cookline cooler overnight, cheese 45F, 46F, tuna 45F, raw beef 44F, corned beef 45F - in walk in cooler overnight: hollandaise 52F, corned beef 48F, pasta 47F, portioned deli meat 49F, mozzarella 48F, cooked ground beef 49F American cheese 48F, cheddar 48F, blue cheese 48F, Swiss 48F, meatloaf 49F, raw chicken 48F, raw bacon 49-52F, Turkey deli meat 48F, raw ground beef 50F, raw sausage 54f, sausage patties 50F, raw sausage links 50F. - Butter 58F on top of container in melon cooler. - tcs creamer 58F in front cooler for less than 3 hours. Moved to another creamer Warning - From follow-up inspection 2021-10-21: Cookline cooler: raw beef, raw fish, tazaziki 43f. Moved from walk in cooler deli meats 48-51F in shallow pans. - at 8:50, butter in 1/6 pan in reach in cooler marked for 9 am at 60F. Discussed time as a public health control with operator In walk in cooler, all tcs food 36-40F Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 99-110F, hollandaise 92F, cooked potatoes 77F. Warning - From follow-up inspection 2021-10-21: Sausage 115-120F reheating in steam table 20 minutes. Potatoes hot holding In steam table 92F. Hollandaise time marked for 9 am at 8:50 at 87F. Operator added potatoes to time plan during callback Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning - From follow-up inspection 2021-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2021-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2021-10-21: Time Extended

Intermediate - - From initial inspection : 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 - From follow-up inspection 2021-10-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Turned off due to leak Warning - From follow-up inspection 2021-10-21: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hollandaise 10-2 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Meatloaf 68F mashed potatoes 70F pulled from walk in cooler - cooked potatoes 69F. In prep area. - butter 69F on cookline. Returned to coo.er. - in cookline cooler overnight, cheese 45F, 46F, tuna 45F, raw beef 44F, corned beef 45F - in walk in cooler overnight: hollandaise 52F, corned beef 48F, pasta 47F, portioned deli meat 49F, mozzarella 48F, cooked ground beef 49F American cheese 48F, cheddar 48F, blue cheese 48F, Swiss 48F, meatloaf 49F, raw chicken 48F, raw bacon 49-52F, Turkey deli meat 48F, raw ground beef 50F, raw sausage 54f, sausage patties 50F, raw sausage links 50F. - Butter 58F on top of container in melon cooler. - tcs creamer 58F in front cooler for less than 3 hours. Moved to another creamer Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 99-110F, hollandaise 92F, cooked potatoes 77F. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw raw chicken in direct contact with handsink basin. Operator removed and cleaned sink basin Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink Corrected On-Site 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Issued to operator and posted Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.tuna salad from a couple of days ago Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen Turned off due to leak Warning

Basic - Bowl or other container with no handle used to dispense food. in flour and sugar Warning

Basic - Food stored on floor. Cases of shell eggs, walk in cooler Warning

Basic - Standing water in bottom of reach-in-cooler. Cookline Warning

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar Warning