BOARDWALK BEACH HOTEL AND CONVENTION CENTER

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream cheese marked 5-3 through 5-17. Manager corrected date at time of inspection. Corrected On-Site

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

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in breakfast area stored in dirty scoop holster. Items sent to dish area to be washed. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance inside ice scoop holster. Sent to dish area to be washed. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced tomatoes in reach in cooler not labeled. Per operator tomatoes were cut yesterday morning. Operator placed label with date and identification on container. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of produce stored on the floor in walk in cooler 1. Operator placed boxes of produce on shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in front freezer.

Basic - Stored food not covered. Observed open bag of uncooked macaroni on top of oven. Operator discarded bag of macaroni. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside on hot water faucet in covered walkway.

Basic - Dirty water at bottom of ice scoop holster. Manager sent scoop and holster to dish pit for washing. Corrective Action Taken

Basic - Floor area(s) covered with standing water. Under ice machines.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Manager placed tank outside. Corrected On-Site

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. Tested at 0 ppm. Machine primed and tested at 50ppm. Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale - From follow-up inspection 2023-08-15: Sliced cheese 51F, over night per manager. All other foods held in walk-in. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table cooler: ham 54F, sliced American cheese 55F, sliced Swiss 55F, Turkey 54F, cut tomatoes 51F, roast beef 52F, shredded cabbage 55F, All items on unit over night per manager. See stop sale Warning - From follow-up inspection 2023-08-15: Sliced cheese 51F, over night per manager. Cooler placed out of service All other foods held in walk-in. Time Extended

Basic - Exterior door has a gap at the threshold that opens to the outside. Double doors to bar area.

Basic - Stored food not covered. Pie and muffins uncovered in walk-in freezer. Wrapped at time of inspection . Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class on cook line and k class mixer in recharge zone. Repeat Violation

High Priority - Dented/rusted cans present. 2 cans of Monterey Jack cheese sauce heavily dented with sharp edges. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over heavy cream, butter. Manager moved eggs to bottom at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink by ice machine stocked with hand sanitizer. Stocked with soap at time of inspection. Corrected On-Site

Basic - Grease build up under front cook line equipment. Standing water under ice machine

Basic - Hole in or other damage to wall. Behind shelf by ice machine.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in front kitchen in recharge zone

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream 52F, pepper jack cheese 51F, per manager, over 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F, pepper jack cheese 51F, per manager, over 4 hours. See stop sale.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps around both doors to outside from bar area.

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking in water heater room.