BEACH CLUB CABANA BAR & GRILL

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Emailed time plan to chef Corrective Action Taken

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. Rice made at 11. Chef added time stamp Corrected On-Site

Basic - Cloth used as a food-contact surface. In cut lettuce. Rag was removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets and clean bowls Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on menu. Chef fixed paper menus Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In storage shed

Basic - Clean ice buckets not stored inverted or in a protected manner.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan on top. Removed. Corrected On-Site

Intermediate - No paper towels provided at handwash sink. Paper towels provided at cook line hand sink. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign provided. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open chicken tenders over open onion rings. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dish in hand sink. Removed and sink cleaned. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container in ice machine/ice bin. Removed. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board. Moved to sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles 53/54 and chicken wings 49/51° in reach in flip top across from cook line for 3 hours. Ambient temperature of cooler 49°. Maintenance person arrived and adjusted cooler lower to maintain food at -41°. Employee placed chicken wings and blue cheese on sheet pan and placed walk in freezer. Temperature of chicken wings after 30 minutes is 37/38 and blue cheese 35/36°. Corrected On-Site

Intermediate - Food-contact surface soiled with soil residue at cook line. Cutting board at prep station.

Basic - Reach in gasket at small cooler drawers torn.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over dried cranberries