Sammy J's

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. At coffee station reach in cooler- Butter chips 64°F-cold holding, milk 46°F- cold holding-food not prepared or portioned today- food out of temperature for 1.5 hours- operator placed under tine as a public health control for remaining time.
• Food-contact surfaces clean and sanitized
  • High priority: Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) corrected to 100ppm
• Single-service items
  • Basic: Single-service articles not stored inverted or protected from contamination. Single service coffee filters not protected at coffee station.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. At dish machine area approximately 10 rodent droppings on top of dish machine- operator removed and sanitized area.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/