JOANNE'S BEACHSIDE CAFE INC

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substances behind deflector plate Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Operator inverted Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee drinks on shelf above clean dishes. Operator moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook

Basic - Food stored on floor. Cooking oil containers stored on the floor. Operator moved Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan in glass door reach-in cooler of dining area has an accumulation of dust. Walk-in cooler shelves have an accumulation mold like substances. Under glass mats at service alley is soiled. Operator cleaned Corrective Action Taken

Basic - Single-service articles improperly stored. Togo utensils stored in a bin on the floor. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In countertop reach in cooler raw sausage (47F - Cold Holding); raw beef (47F - Cold Holding) Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In service window. Cook elevated with a pan to get closer to heating element Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand wash sink at the end of the cook line

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate

Basic - Bowl or other container with no handle used to dispense food. Bowls being used as scoops in potatoes and flour

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep tables of cook line. Operator moved Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler door has seams falling off/fraying and will not close properly.

Basic - Floor not cleaned when the least amount of food is exposed. Under and around dry storage shelving

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves have an accumulation of mold like substance Repeat Violation

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler on cook line brisket (49F - Cold Holding); roast beef (51F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of reach in cooler on cook line brisket (49F - Cold Holding); roast beef (51F - Cold Holding). SEE STOP SALE

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door is in disrepair

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen areas Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In bottom of main reach in cooler and stand up reach in cooler across from steam wells on cook line

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw meat then changed gloves without washing hands before initiating next task

Intermediate - Identity of food or food product misrepresented. Menus need to have asterisks at each location catfish is printed. Catfish being substituted with Swai. Notation in small print near consumer advisory. Operator marked menus Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor in kitchen is missing tiles

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over cook line is soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted and soiled

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on shelf of cook line cooked sausage (110F - Hot Holding). Operator reheated to 172°F Corrected On-Site

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. Ice machine has an accumulation of mold like substance behind the deflector plate Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Small bowl used in hash browns and 4oz plastic soufflé cup used in potato salad. Operator discarded Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook is not wearing a hair restraint. Different cook is not wearing a beard net

Basic - Floor area(s) covered with standing water. In small room behind dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces over cook line have an accumulation of dust and grease

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in well of hand wash sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary sanitizer buckets or chlorine dish machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance behind deflector plate

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In walk in freezer is peeling

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes in rear storage area

Basic - Equipment in poor repair. Gaskets torn for main Reach in cooler on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Operator moved Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fans in kitchen have accumulation of dust buildup on covers

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing beef at room temp on countertop. Operator moved to refrigeration Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Walls and surfaces surrounding hoods have an accumulation of grease

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ ppm. Operator discarded and remade Corrected On-Site

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline, pooling water. Repairman called. - From follow-up inspection 2022-04-26: Cooler was quick fixed looking to replace this week. Keeps items at 40-50F using time plan on unit times from 6:39-10:30 and 10:30-2:30. Saw time plan and time stamps Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Freezer top rusted. - From follow-up inspection 2022-04-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2022-04-26: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Cookline, unsealed floor storage. Repeat Violation - From follow-up inspection 2022-04-26: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Repeat Violation - From follow-up inspection 2022-04-26: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door - From follow-up inspection 2022-02-16: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth, easily cleanable and durable. Tiles broken in kitchen. Unsealed concrete in stock room and in sections throughout kitchen and dish. Repeat Violation - From follow-up inspection 2022-02-16: Time Extended

• From initial inspection : Observed electrical wiring exposed in breaker box. Breaker box missing cover. For reporting purposes only. - From follow-up inspection 2022-02-16: Corrected Time Extended