THE BEACH HOUSE BAR AND GRILLE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed thawed redfish fillets in grill low boy cooler in ROP packaging that stated to be fully removed before thawing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Upon inspection, observed thawed redfish fillets in grill low boy cooler in ROP packaging that stated to be fully removed before thawing.

High Priority - Stop Sale issued due to adulteration of food product. Reduced oxygen packages of salmon and tuna thawed without being removed from packaged bearing label to do so.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish 63f held overnight in reach-in cooler. Upon Observation, breaker flipped on cooler anyway left without power for an undetermined amount of time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 63f held overnight in reach-in cooler. Upon Observation, breaker flipped on cooler anyway left without power for an undetermined amount of time. Operator began removing items before temperature could be taken. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink near mop sink used to store chemicals. Operator removed items during inspection. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Reduced oxygen packages of salmon and tuna thawed without being removed from packaged bearing label to do so. See stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at end of cook line. Employees removed utensils and sanitized sink during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in back right corner of walk in freezer. No contamination of food items observed.

Intermediate - Clam/mussel/oyster tags not marked with last date served: None of the fresh mussel tags were date marked. Inspector explained to the Executive Chef the proper procedures for the tags.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad prep bar worn with cuts/scoring.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line with deep cut marks. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Top of reach in prep cooler left side of cook line.

Basic - Equipment in poor repair. Reach in cooler top in disrepair right side of cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observed scoop handle resting in flour of large flour container in back of kitchen close to elevator. Operator corrected storage during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Upon inspection observed case of wrapped disposable utensils on floor in front of cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Small reach in prep cooler left side of cook line- pork belly 54f and steak 50f. Both food items in cold holding unit since night before.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in prep cooler left side of cook line- pork belly 54f and steak 50f. Food items of concern were in cooler from previous night. Operator discarded food items of concern during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking access to hand washing sink between cook line and dish washing area. Operator removed garbage can during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small prep reach in cooler left side of cook line not keeping food out of danger zone. Ambient thermometer inside unit reads 55f. Door gasket in disrepair.

Basic - Ice buildup in walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. Left side of cook line next to dish washing area in kitchen. Operator provided hand washing sign during inspection and posted. Corrected On-Site