BEACH HOUSE RESTAURANT

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on prep tables and above food all throughout the establishment. Operator disposed of the drinks. Corrected On-Site Warning - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on and above food all throughout the establishment. Operator removed the items. Corrected On-Site Warning - From follow-up inspection 2024-04-04: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer. Warning - From follow-up inspection 2024-04-04: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Manager replaced the sanitizer and primed the lines. New reading 100ppm chlorine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Employee labeled the bottles. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.

Basic - Equipment in poor repair. Shelves under the preparation table next to the cook line rusted.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed the scoop and holder to be sanitized. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sinks in the outside bar area missing signs.

Basic - Old labels stuck to food containers after cleaning. Several pans stored on the clean pan rack in the dishwasher area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed on cooks line employee changed soiled gloves and failed to wash hands. Educated Person in charge on glove use and Handwashing sink procedures. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in main kitchen area raw Chicken over ready to eat pizza. Educated Person in charge removed Chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in Walk in cooler in main kitchen area raw Ground Beef over Bacon. Educated Person in charge on cold holding and emailed hand to Person in charge. Person in charge removed Ground Beef. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed in Walk in cooler raw oysters no tag. Educated Person in charge on tags for raw Oysters. Person in charge voluntarily discarded Oysters.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Educated Person in charge on clean up procedures and emailed a copy to Person in charge.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Educated Person in charge on employee health agreement and emailed a copy to Person in charge.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed in Walk in cooler raw oysters no tag. Educated Person in charge on tags for raw Oysters. Person in charge voluntarily discarded Oysters.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen are hood filters soiled with grease

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed in Walk in cooler Cooked rice,mashed potato and marinara no approved HACCP plan and not labeled. Educated Person in charge and emailed ROP HACCP form to Person in charge.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (119F - Hot Holding). Per operator the items was in hot holding for about 20 minutes. Operator placed to be reheated. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oysters tag not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda holster soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed whisk stored in hand washing sink at cook line. Operator removed the item. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Observed interior of ice machine across the walk in cooler.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to operator. Observed operator placed the consumer advisory on visible place to customers. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area around the soda nozzles soiled in kitchen and outside bar area.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Observed on cook line.

Basic - Waste line missing at soda gun holster. Observed in inside bar.

High Priority - Dented/rusted cans present. See stop sale. 3 cans of beets rusted on the tops of the cans. Manager discarded the cans.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then change their gloves without washing their hands then handled clean plates. Instructed employee and manager on proper hand washing protocol.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 51F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the fish had been in the reach in cooler for 1.5 hours. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Employee removed the phone. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under all equipment on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around the nozzle on the frozen drink machine in the bar area has a build up of a black mold like substance.

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler interior have accumulation of soil residues. Both stand up rack reach in coolers in the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager placed the towels in a sanitizer bucket. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touched cell phone and then touched his head and started food preparation and did not change glove and wash hands. Operator stopped him and explained proper Handwashing protocol. Employee removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed Handwashing sink by dishwasher had chemicals in the sink and a food cart in front blocking the sink. Operator removed chemicals and moved cart. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaning solution at outside bar not labeled. Operator labeled the spray bottle Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on food prep table in salad area. Operator moved drink to employee drink area. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed bracelet and ring on salad preparation employee. Operator had employee remove items and wash hands. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee doing food preparation with no beard guard. Operator gave employee beard guard,employee put on beard guard and washed hands. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastic containers on rack in dishwasher area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cutting boards in salad preparation area and cooks line soiled. Observed Walk in cooler for dairy,2 door Reach in cooler on cooks line and inside bar 2 door Reach in cooler soiled gaskets.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on counter in main kitchen next to single service items in wait station. Operator removed bucket. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth wet on food preparation counter in back of kitchen. Operator placed cloth in dirty linen bag. Rep - As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation