Sandbar & Grill

Year by year

Inspections

1. Jan 29, 2026 Routine · No items found

   No violations cited.

2. Aug 6, 2024 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The santizer pails of quat is not being used according to EPA registered label use instructions and is at 1500 and 750 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration between 200-400PPM for quat.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed and not following the handling instructions on the packaging. Packages were cut open in the prep table.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core Corrected on site

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed in cups where the food or lip contact surface could be contaminated (handle stored downwards).

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

3. Jun 29, 2023 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Diced tomatoes on the top of the cook line prep cooler are cold held at 75°F. Gyro meat cold held on the top part of the cook line prep cooler are cold held at 54F. Diced tomatoes in the WIC are held at 46F. Chicken noodle soup cold held in the WIC is at 47F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Top was put down on the prep table cooler to maintain temperatures lower. Temperature of the WIC was lowered a few degrees.

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

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine is not being used according to EPA registered label use instructions and is at 25 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Three Crock Pots are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11