BEACH FIRE BBQ GRILLE

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stand up glass cooler-Cooked beef 48f, cooked pasta 47f, raw chicken 48f, raw chicken 47f, cooked crab 48f, raw beef 48f, Mac n cheese 48f, left in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 44f, in reach in cooler. Raw shell eggs 56f, put in reach in cooler. Stand up glass cooler-Cooked beef 48f, cooked pasta 47f, raw chicken 48f, raw chicken 47f, cooked crab 48f, raw beef 48f, Mac n cheese 48f, left in cooler overnight.

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.

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs in stand up freezer no date mark.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , cooked ribs in walk in cooler. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Soufle cup in diced tomatoes for portioning no handle.

Basic - Food stored on floor. Box of cooking oil stored on floor.

Basic - Single-service articles improperly stored. Case of Soufle cups stored on floor.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. No sanitizer in water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers thawing on speed rack above cooked ribs. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili 39°f, date marked 9/7/2021- staff pulled it on 9/28/2021 from freezer and did not date product correctly. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced ham.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards next to slicer has grease/mold like substance on them.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in bar had a bucket and brush in it. Hand sink in back kitchen has brush, bottle, rags in it.

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

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificates for any employee current on clipboard.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, cooked chicken,Fish spread. Repeat Violation

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No rinse step in three compartment sink- soap and water for sanitizer set up but no sanitizer in water.

Basic - Food stored on floor. Box of potatoes on floor in walk in cooler.

Basic - Standing water in bottom of reach-in-cooler. Beer keg in front bar. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Box of frozen shrimp thawing in back area on cart.