BEACON WOODS FAMILY REST

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 2023. Repeat Violation

Basic - Interior of both the microwave has accumulation of grease/food debris.

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. Provided the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled: The can opener was soiled with food debris. The operator cleaned the can opener. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wendy M. expired on 8/13/2025.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled: The plug-in fan on top of the refrigerator had dust on it. The operator cleaned the fan. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then touched clean plates without washing hands

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using bleach that is not for food contact surfaces, operator put sanitizer from dish machine into sanitizer buckets Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shell eggs (64F - Cold Holding) sitting on cook line operator states he just pulled them out 10 minutes ago, he will keep them on time as a public health -sausage links (47F - Cold Holding) 42F; sliced American cheese (48F - Cold Holding) 46F; sausage patties (48F - Cold Holding) 41F in top part of reach in cooler on cook line, employee put ice on product. Corrective Action Taken

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. Provided operator with fork 5030-104 Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mashed potatoes and Greek soup cooked at 8:30, put in deep containers and left out on counter

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator time marked shell eggs

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf next to clean plates

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator is calling to renew license. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server remove dirty dishes from table and pour a new cup of coffee to bring to table without washing hands. Operator discussed proper handwashing with employee. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in server's station. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed waffle maker to the left of the reach-in cooler on cook line with an accumulation of food debris and grease. Operator stated that they have tried different methods of cleaning the waffle iron. Discussed with operator different methods.

Basic - Accumulation of debris on exterior of warewashing machine on top of machine and sides of doors.

Basic - Floor soiled/has accumulation of debris. Under dish machine

Basic - Nonfood-contact surface soiled with grease, dirt, or dust. Fan guards in walk in cooler soiled

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage over food in walk in cooler , moved to bottom shelf Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons on cook line Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler at front counter milk (48F - Cold Holding); butter pats (48F - Cold Holding)moved back to walk in cooler Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in kitchen greater than 200 ppm, corrected to 100 ppm Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in glass door cooler, moved to walk in cooler Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, corrected to 50 ppm Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs and wiped glove on apron. Then handled ready to eat food and clean utensils. Discussed proper hand washing procedures with cook and operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw ground beef patties 59°F on counter less than 4 hours. Operator placed the raw patties in a refrigerated unit to cool. Corrective Action Taken Repeat Violation

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. Shell eggs on the counter less than 4 hours no time stamp no time stamp. Operator stamped the time that eggs were placed on time as a public health control. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot and pans on top of equipment and upper shelf of dish room Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef patties thawed on the counter less than 4 hours. Operator placed in refrigerated unit. Temperature 59°F. Corrective Action Taken