Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Electrical into panel box with pad lock on box, electrical hard wired into box. No quick disconnect present. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage 116° **Warning**
High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions 116° Cooked peppers 120° **Warning**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 55° **Warning**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomato 51° **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on coffin freezer **Corrected On-Site** **Warning**
11/03/2014
Routine - Food
Warning Issued
Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Food stored in holding unit not covered. Ice bin not completely covered.
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions under heat lamp 127° f. **Corrected On-Site**
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