Sam Snead's Tavern

High Priority - Dented/rusted cans present. See stop sale. 2 28 oz cans fire roasted peppers

Intermediate - Food-contact surface soiled with food debris 3 boards on cooks line stained

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can in front of hand sink end of cooks line **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust cooks line

Basic - Cutting board has cut marks and is no longer cleanable. 3 boards on cooks line

Basic - Equipment in poor repair. Gaskets torn to upright salad cooler on line

Basic - Floor soiled/has accumulation of debris. Floor soiled under fryers Floor soiled Walk-in-Freezer

Basic - Ice buildup walk-in freezer.

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled(top unit)

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves and then put cheese on sandwich without washing hands and changing gloves. I advised employee to wash hands and change gloves. Employee did. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 83F. For 1.5 hours per operator advised operator to reheat to 165 and hot hold at 135F **Corrective Action Taken**

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over soup **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone in reach in cooler Jacket and backpack on cooler at bar **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled holder. Operator removed to clean holder and scoop **Corrective Action Taken**

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

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of Reach in coolers at bar

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Spinach dip kept overnight on tall reach in cooler across from oven with temperature of 48F. Spring rolls kept overnight on tall reach in cooler across from oven with temperature of 50F. operator discard food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter kept on expo for less than 4 hrs with temperature of 52F. Spinach dip kept overnight on tall reach in cooler across from oven with temperature of 48F, egg rolls kept overnight on tall reach in cooler across from oven with temperature of 50F.whipped cream kept on tall reach in cooler across from oven with temperature of 50F. Sliced ham kept for 3 hours on make table across from fryers with temperature of 56F. Sliced corned beef kept for 3 hours on make table across from fryers with temperature of 56F. For the items kept on the lines for less than 4 hrs I ask the employee to place on reach freezer for rapid cooling. Recheck 33F. **Corrective Action Taken**

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.0 ppm. 100 ppm **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Server dropped dirty dishes and returned to dinning room o hand wash.

High Priority - Nonfood-grade bags used in direct contact with food.Cooked potatoes kept on shopping bags on walk in cooler. **Corrected On-Site**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.Doors on reach in cooler at cook line. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have mold like substance.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards around kitchen. **Repeat Violation**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing salad with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack.

Basic - Floor area(s) covered with standing water.Standing water on floor under three bay sink at bar.

Basic - Food stored on floor.Gallons of oil stored on floor on cook line. **Repeat Violation**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Received at Proper Temperature

Required Records Available; Shellstock Tags/Labels

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Toilet Rooms Maintained

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above prep area across from triple sink **Warning** - From follow-up inspection 2022-07-18: **Time Extended**

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -throughout cookline **Warning** - From follow-up inspection 2022-07-18: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2022-07-18: **Time Extended**

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -reach in cooler across from the fryers **Warning** - From follow-up inspection 2022-07-18: **Time Extended**

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -over prep area -over reach in cooler on cookline **Warning** - From follow-up inspection 2022-07-18: **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-07-18: **Time Extended**