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Licensee
Name: SAMS HUDSON BCH SNK BAR License Number: SEA6100439
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 6325 CLARK ST
HUDSON, FL 34667-1376

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/02/2013 Met Inspection Standards
During This Visit
More information about inspections.
3 1 8
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-22-4    Basic - Floor area(s) covered with standing water. Dishroom.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Cook's line
35B-05-4    Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door.
08A-26-4    Basic - Raw animal food stored above unwashed produce. Shelled eggs/ Walk in cooler **Corrected On-Site**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Reach in freezer , drawers cook's line
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler inside cover/ expo area **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Expo/front counter. **Corrected On-Site**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Back line, bread.
35A-02-4    High Priority - Live, small flying insects in food preparation area. Back kitchen area.
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Steaks. **Corrected On-Site**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Portioned sauces.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395