SANDE'S

Violations (9)

• 09-01-4Critical

  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....employee prepped wrap with bare hands . Stop sale issue . Employee discarded food . Employee wash hands putting gloved on hand after discussion.

  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....employee prepped wrap with bare hands . Stop sale issue . Employee discarded food . Employee wash hands putting gloved on hand after discussion. **Corrective Action Taken**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food...raw fish with tuna contacting each other at walk in cooler . Operator properly separated food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish with tuna contacting each other at walk in cooler . Operator properly separated food. **Corrected On-Site**

  High Priority

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw turkey above raw ground beef in walk in cooler . Operator properly stored.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw turkey above raw ground beef in walk in cooler . Operator properly stored. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.... 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....employee prepped wrap with bare hands . ...Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler .

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... 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....employee prepped wrap with bare hands . ...Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler .

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomat

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomat

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomatoes 59F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee removed food in reach in cooler .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 49F in bottom shelf at tall reach in cooler at front line , food not prepped or portioned today , food being held more than 4 hours . Stop sale issue . Operator discarded food. ...diced tomatoes 59F at kitchen, food not prepped or portioned today , food being held less than 4 hours . Employee removed food in reach in cooler . **Corrective Action Taken**

  High Priority

• 07-08-5CriticalCorrected on site

  Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler . Stop sale issue . Operator discarded food.

  High Priority - Time/temperature control for safety food re-served to customers...single serve butter brought from customers table stored in reach in cooler . Stop sale issue . Operator discarded food. **Corrected On-Site**

  High Priority

• 16-37-1

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

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

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....auju sauce , tuna salad, sauce with day marked not date marked at walk in cooler . Food was prepped 2 / 3 days ago. Employee date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....auju sauce , tuna salad, sauce with day marked not date marked at walk in cooler . Food was prepped 2 / 3 days ago. Employee date marked. **Corrected On-Site**

  Intermediate