BAYOU ON THE BEACH CAFE

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to cook line and handled cell phone before putting on gloves and working with clean dishes and utensils, and also handled cell phone with gloved hands before again handling clean dishes and utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station: iced egg wash 57F, per employee item was out approximately 2 hours. More ice added to ice bath during inspection. New temp after 30 minutes, 41F. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of sanitizer stored in fry station hand wash sink. Employee removed sanitizer from sink during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles in dish pit, per employee 1 bottle contains bleach, and 1 bottle contains an unknown substance. Unknown substance voluntarily discarded during inspection, bleach labeled. Corrected On-Site

Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cell phone on baked oyster station cutting board. Employee removed phone during inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Oyster knife handles wrapped in absorbent tape.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled wrappings on oyster knife handles. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher in fry station overcharged. Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out trash, returned to line and began putting on gloves. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed bag.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer blade guard soiled. Manager cleaned slicer at time of inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Dust build up on shelf over steam table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over cook line and fry room.

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. Thawed tuna in walk-in cooler in vacuum sealed package.

Basic - Equipment in poor repair. Splash guard broken between sink and steam table.

Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in fly room overcharged.

High Priority - Bottle stored in ice used for drinks. See stop sale. Observed bottle of wine stored in drink ice at bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottle of wine stored in drink ice at bar.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance inside and on inside of door. Repeat Violation

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. Observed open drink cup in kitchen on prep table near grill. Employee threw cup away. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and employee drink stored on slicer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on back rack and drinking cups next to tea urn stacked while still wet.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pipe and wall. Employee removed knife and took to dish area. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw trigger fish. ( establishment has a consumer advisory) Manager moved ground beef to bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed glass stored in hand wash sink behind bar. Bartender removed glass. Corrected On-Site

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. Observed tuna thawed still in package with instruction to remove before thawing on package.

Basic - Food stored on floor. Observed fryer oil stored on floor in dry storage.

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from clean to dirty dishes with no gloves or hand washing as needed while changing tasks.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab green onion soup topping with their bare hands and add to soup. Employee added spoon in green onions. Corrective Action Taken

High Priority - Food stored in ice used for drinks. See stop sale. Observed opened beer stored in drink ice at bar. Bartender removed beer and melted ice. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger meat stored over raw shrimp in walk in cooler. Employee moved hamburger meat to bottom shelf. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed fish thawed in refrigerator after freezing without new date mark to show date pulled from freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros and pitchers not fully dried before stacking. Manager had dishwasher run through dish again. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris in soda gun holster at bar. Bartender cleaned. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and kitchen fan with dust and food debris.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket of sanitizer on floor in kitchen. Employee put on shelf. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle in fry area and behind the bar.

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. Observed thawed tuna in ROP packaging with no slit in package.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed total of 3 live. 2 live at top of kitchen dry storage wall. 1 live under dish washer sink at top of legs of equipment. Admin Complaint - From follow-up inspection 2022-08-08: No roach activity observed Admin Complaint

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead by steam table hand wash sink. Admin Complaint - From follow-up inspection 2022-08-08: No roach activity observed Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in kitchen and soda nozzles with mold like substance.

Basic - Food stored on floor. Observed food stored in floor of fryer area in kitchen.

Basic - Garbage on the ground and/or pad around dumpster. Oyster shells and lemon slices dumped on ground by back fence. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice in double door reach in near triple sink in kitchen. Repeat Violation

Basic - Stored food not covered. Observed batter in reach in cooler on top shelf without a cover.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly around slicer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash on fry station 56F, étouffée 49F, Alfredo 54F, less than 4 hours. Etoufee voluntarily discarded at time of inspection. Egg wash and Alfredo moved to freezer for rapid cooling. Egg wash retemped at 43F, Alfredo retemped at 37F, Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above breading station. Above slicer. Above 2 door reach in freezer near dish pit. Above 2 door expo reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on fry station.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in tall double door expo reach in cooler. Employee food moved to segregated spot in walk-in Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of sunglasses on box of latex gloves in dry storage.

Basic - Garbage on the ground outside. Oyster shells and lemon dumped on ground by back fence.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Double door reach in near dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue on Swinging doors to bar.