THE BEACH BUCKET

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato at 46°f in top area of reach in cooler. Advised operator to use deeper pan.

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.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler drawers at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -souffle cups with crab at 62°f in top area of reach in cooler. Advised operator to keep in containers below fill line. Pulled from walk in cooler two hours prior. Operstor moved to freezer for rapid cooling. -egg mix at cookline at 54°f. In ice bath 1.5 hours. Operator added more ice to container. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Metal stem-type thermometer soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp and calamari at 45°f in reach in cooler drawer. Operator added ice bags. 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. -whipped butter in server area.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47-48F - Cold Holding); sausage patties (47-48F - Cold Holding) inside make-line cooler across from flat top. Operator called technician for guidance on verifying stabilization of unit after repairs were previously made. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise 103-113F, in tabletop warmer hot holding less than 1 hour. Employee reheated to 165F and addressed low water level inside steam unit. Rechecked during inspection Corrected On-Site

High Priority - Container of medicine improperly stored. -on top of electrical box above cutting boards in prep area Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger patties stored above seafood in one drawer below grill. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. -blue swimming crab used for breakfast menu under benedict listing, described as "Blue Crab". Manager had employee correct menus on site during inspection to remove "BLUE". Provided link for FDA fish list with acceptable terms Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. -small area near drain in front of dish machine -manager has quotes for repairs, stated should be replaced in next couple weeks Corrective Action Taken

High Priority - Dented can present. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter at 100°f. Melted 1.5 hours ago. Advised operator to hot hold greater than 135°f.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Standing water or very slow draining water in handwash sink at cookline.

Basic - Water leaking from pipe under hand wash sink.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg mix at cookline at 49°f. Out of cooler 2 hours. Advised operator to use metal containers and add more ice around container. Corrective Action Taken

Intermediate - No soap provided at handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler.