SALLYS DINER II LLC Inspection – April 11, 2024

High Priority 3

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F – Cold Holding); cut tomatoes (45F – Cold Holding); sausage (45F – Cold Holding) walk in cooler was open for a delivery earlier

#5High Priority03F-02-5

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On the flat of eggs , operator corrected **Corrected On-Site**

Corrected On-Site

#6High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter the silver hose needs to be protected

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

#8Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

Basic 3

#1Basic36-62-4

Basic – Light not functioning. Over the cooks linev

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Line equipment exterior soiled

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In the warehouse wash areav

Florida Food Watch