SANDY BEACH MART

Proper hot holding temperatures

Observed sausage sandwich at 112*F in the hot holding station near the cash register.Corrective Actions: Ensure to keep TCS food items hot held at 135°F or higher.

Toxic substances properly identified, stored, used

Observed a bottle with red liquid, not labeled.Corrective Actions: Ensure to label any chemical bottles to help with misidentification of chemicals.

Approved thawing methods used

Observed fish being thawed in stagnant water at the time of inspection.Corrective Actions: Ensure to use a proper thawing procedure of thawing under refrigeration under cool, running water or thaw to cook.

Insects, rodents and animals not present

Observed no pest control walls on site during inspection.Corrective Actions: Ensure to maintain pest control logs on site or have accessibility to them.

Warewashing facilities, installed, maintained, used, test strips

Observed no sanitizer test strips at the time of inspection.Corrective Actions: Ensure to maintain sanitizer test strips for proper sanitizer concentration.

Adequate ventilation and lighting; designated areas used

Observed walking cooler, HAVAC cooling fans with mild dust accumulation.Corrective Actions: Ensure to increase the cleaning frequency of the walk-in cooler HAVAC cooling fans to maintain a clean surface to sight and touch.