MATCHBOX SAWGRASS MILLS

Violations (8)

• 12A-28-4CriticalCorrected on site

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed pants, shirt and proceeded to handle a clean utensil to stir Soup without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed pants, shirt and proceeded to handle a clean utensil to stir Soup without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Container of chimichurri sauce stored in front of raw shell eggs/ sautéed Station flip top. Chef fixed during inspection.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of chimichurri sauce stored in front of raw shell eggs/ sautéed Station flip top. Chef fixed during inspection. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry Station-; Cooked Chicken (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry Station-; Cooked Chicken (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Chef removed top portion and stored in lower reach in to quick chill. **Corrective Action Taken**

  High Priority

• 12A-12-4CriticalCorrected on site

  Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef patties to bread without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef patties to bread without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. **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. No thermo labels chemical test kit.

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

  Intermediate

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees in bathroom.

  Basic - No handwashing sign provided at a hand sink used by food employees in bathroom.

  Basic

• 36-27-5

  Wall soiled with accumulated dust. Wall above Dukers freezer soiled.

  Basic - Wall soiled with accumulated dust. Wall above Dukers freezer soiled.

  Basic

• 08B-38-4Corrected on site

  Container of sliced onions stored on floor in beer walk in cooler. Manager elevated

  Basic - Container of sliced onions stored on floor in beer walk in cooler. Manager elevated **Corrected On-Site**

  Basic