SERENATA BEACH CLUB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, container of raw chicken over ready to eat hummus. Operator relocated the raw chicken. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. At time of inspection establishment utilizing non continuous cooking method for chicken wings with no written procedures. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has food residue stains build up.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at the entrance to the main cook line. Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment utilizing reduced oxygen packaging for raw meats, fish and partially cooked chicken wings. Inspector provided HACCP Template. Corrective Action Taken Warning

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

Basic - Ceiling tile missing. Missing ceiling tile by the dry storage area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets in front of ice bin not stored inverted.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler in the waitstation area over food to be served to customers. Operator removed the employee food. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked while wet on the shelves of the storage area.

Basic - Food stored on floor. Fryer oil stored on the floor of the dry storage area.

Basic - Insect control device installed over food preparation area. Blue bug zapper of prep table of two compartment sink.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at the hand wash sink in the employee break area and dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda dispenser in waitstation area has residue debris on the underside of the dispenser above the nozzles. Walk in cooler door gasket has mold like substance spots. Reach in cooler at the pass through window has mold like substance spots on the door gasket. Repeat Violation

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. 1) Dishwasher st 0ppm chlorine. Person in charge set up triple sink. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 1) heat strip had no color change through dish washer. Person in charge set up triple sink. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) cook line drawer reach in cooler: raw chicken (47F - Cold Holding). Person in charge state placed in at 0730 may have left stock cart out too long. Person in charge voluntarily disposed of chicken. See stop sale. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) cook line drawer reach in cooler: raw chicken (47F - Cold Holding). Person in charge state placed in at 0730 may have left stock cart out too long. See stop sale. 2) salad flip-top cooler feta cheese (54F - Cold Holding); cut lettuce (47F - Cold Holding) person in charge added ice to product. Corrective Action Taken Repeat Violation Admin Complaint

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. 1) garlic butter missing time stamp. Person in charge added time stamp. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) black beans (118F - Hot Holding) person in charge placed on cook line to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting board on cook line flip-top coolers stained with food debris. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. 1) tuna in poke bowl not identified on menu as raw. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1) hand washing station next to stove missing paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) roast beef made two days prior to inspection missing date mark. Person in charge added date mark. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) paper cup used to scoop cooked pasta at sautee flip-top cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) walk-in cooler gaskets soiled with black/green mold like substance. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Anchovies dated 7.30 In make 1. Person in charge discarded.

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. Milk and 1/2 and 1/2 in silver cooler in fridge not dated. Person in charge dated both. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at both bars are slimy. Person in charge took off nozzles and washed, rinsed and sanitized nozzles. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink in bar. Person in charge refilled paper towels. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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. Fish thawing in bags in walk in cooler.

Basic - Food stored on floor. Beef chili, lettuce on floor in walk in cooler. Person in charge picked up and stored properly. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets on floor.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in dirty bucket.