BARRACUDA BEACH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta 46F, in upright 3 door each in, per operator, cooked on previous day. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pasta 46F, in upright 3 door each in, per operator, cooked on previous day. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over romaine lettuce in 3 door reach in cooler. Operator moved eggs to bottom at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue inside groves on soda gun nozzle. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At fry station hand wash sink. Restocked at time of inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob broken at hand wash sink behind bar by stage. Maximum temp of 71F reached.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and forks on expo table not inverted. Operator had items sent to dish for rehashing and relocating. Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. Covered receptacle provided in one stall, 2 stalls and common area missing covered receptacles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish rack over kitchen utensils. Employee relocated drink during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door by stage. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Pork chips stored in plastic grocery bag. Pork chops moved to metal pan at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked chicken and 1000 island dressing. Operator moved items at time of inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station ice bath: buttermilk 51F, approximately 2 hours per employee. Employee placed in deeper ice bath for better cooling at time of inspection. Expo area: butter packs 72F. Per operator butter packs out for unknown amount of time. Se stop sale

Basic - Outer openings not protected with self-closing doors. Front door. Gap under back door to kitchen and under side door to bar.