Sandlots Of Salem.

Year by year

Inspections

1. May 19, 2026 Routine · 5 priority, 3 priority foundation, 1 core, 5 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching hat. Employee then grab a clean container and proceeded to pour housemade cheese sauce from one container to another container. Instructed PIC to discard gloves and wash their hands. Employee then discarded their gloves and washed their hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Observed housemade cheese on grill top is hot held at 108°F. Dicussed with PIC and PIC stated house made cheese was reheated in the morning and has been hot holding on grill top for 1.5 hours. Instructed PIC to reheated housemade cheese sauce to 165F and hot holding temperatures must maintain to 135F. PIC then reheated housemade cheese sauce to 183F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Observed bottle of ranch sauce at 75F, bottle of mayo at 76F and bottle of chimichuri at 74F sitting on countertop. Conducted side by side temperature comparison with thermometers earlier in the inspection. Informed PIC on temperatures. PIC stated sauces had been sitting out for 2 hours. PIC then discarded sauces.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed prep tables used with time/temperature controlled for safety food is not cleaned every 4 hours. Discussed with PIC when they clean the prep tables. PIC stated they clean the prep tables at the end of night. Instructed PIC they must be cleaned every four hours and sanitized. PIC then cleaned the prep tables and will clean them every 4 hours and use sanitizer.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Observed no air gap provided on ice machine in kitchen and one ice bin in bar. Unable to confirm if second ice bin has a air gap. Third ice bin does. Instructed PIC to provide air gaps on these locations. PIC stated they will get air gaps on these locations.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed containers of cooked shrimp in 2 door prep cooler, containers of coleslaw in 2 door upright cooler, and container of ham in another 2 door prep cooler are improperly date marked. Observed no dating any on any of these items. Discussed with PIC and PIC stated these items were made or prepared on 5/17/26. Provided education to PIC and staff than any TCS food item must be date marked after keeping longer then 24 hours. PIC then started to date mark some of the food items.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Observed can opener is visibly soiled and has accumulation of debris. Informed Person In Charge and PIC stated they will clean the can opener.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed handwashing sink in food prep area was being used to store soiled dishware and buckets during inspection. Instructed PIC handwashing sink is only used for handwashing. PIC then removed the buckets and dishes.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Observed single-use containers of sour cream were being used to store cooked shrimp. Instructed PIC single-use containers cannot be reused. PIC stated they withstart using reusable containers and not single use.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

2. Apr 16, 2025 Routine · 3 priority, 5 priority foundation, 3 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs were being stored above ready-to-eat foods in walk-in cooler. I informed the PIC that nothing ready-to-eat can be stored under raw animal products, and the PIC told me that he would rearrange the storage in the walk-in cooler to remove the risk of contamination.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     A pipe leading from the large ice machine in the food prep area to a floor drain extended below the lip of the floor drain. I pointed this out to the PIC, and they told me that they would have the pipe shortened to eliminate this issue.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Cleaner was stored next to sugar in dry storage area. I pointed this out to the PIC and they moved the cleaner to not be next to the sugar.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple ready-to-eat time/temperature control for safety (TCS) foods in coolers were not date marked, including pico de gallo, pre-cooked hot dogs, cut lettuce, and cooked chicken. I informed the PIC, who told me that they are aware of the issue and will work to correctly date mark everything. A DATCP fact sheet regarding date marking was given to the PIC during the inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kits were available for monitoring sanitizer concentration of either chlorine or quat-based sanitizers being used at the facility. I informed the PIC of this, and they told me they would order both kinds of test strips.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The tip of the can opener was visibly soiled. I informed the PIC that food-contact surfaces of equipment need to be maintained clean, and the PIC moved the can opener to be cleaned.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in food prep area was being used to store soiled dishware and buckets during inspection. I informed the PIC that designated handwashing sinks could only be used for handwashing, and he removed the soiled dishware.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sinks in bar area. I made the PIC aware of this, and they had soap brought to each sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Single-use containers of sour cream were being used to store shrimp and other food items. I informed the PIC that only containers designed for multiple uses could be used to hold food, and the PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Pizza line and saute coolers did not have a functional integral or permanently affixed measuring device. I pointed this out to the PIC, and they told me they would have temperature measuring devices installed.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the microwave and portable thermometers had accumulated food debris and grease on them, respectively. I pointed these out to the PIC, and he told employees to clean them.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Nov 7, 2023 Routine · 1 priority, 2 priority foundation, 1 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Chopped Tomato, Cooked Ground Beef, Cooked Shrimp, Misc Items in 2D Prep Cooler - Cookline is cold held at [43+ ]°F. All Food Above 41F Discarded. Cooler Adjusted Lower and will be tested in 30 minutes.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous Food Items in cooling equipment is improperly date marked. Lack of Date Mark.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING MACHINES - AUTOMATIC DISPENSING OF DETERGENT AND SANITIZERS

     The warewashing machine does not dispense detergent or sanitizer automatically.

     Correction: Repair or replace the warewashing machine. Warewashing machines shall automatically dispense detergents and sanitizers.

     Code 4-204.117 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Equipment, floors,walls, ceilings is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13