BLEU BEACH RESORT CORP

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler at cook line for tiki bar seaweed salad (50F - Cold Holding). In reach in cooler on counter in breakfast bar area cream cheese (49F - Cold Holding); butter packets (51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib at corner of pool

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 500+ quaternary in sanitation buckets at exterior bar.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator documentation for use at breakfast bar in lobby

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. In lobby of motel.

Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom in motel lobby

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks on shelf over prep area in kitchen. Operator moved Corrected On-Site Repeat Violation

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

Basic - Equipment in poor repair. Microwave Handel

Basic - Ice bucket/shovel stored not inverted Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom next to pool

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above washed produce in reach in cooler . Operator moved Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. In used mop water. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from packaging upon thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut and sliced cheese 60 placed in cooler at 10:30 found at 1:20 recommended to rapid chill. Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary over 400 F changed out. Rechecked 300 ppm

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cutting board and knives in hand sink at bar.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel lox on brunch menu

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit

Intermediate - No paper towels or mechanical hand drying device provided and soap at handwash sink at the bar.

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.

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. Joel, Reggie,

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Repeat Violation

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen

Basic - Cases of water and bucket of pickles stored on floor.

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. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can beverage at the bar Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area. - From follow-up inspection 2024-08-21: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands. - From follow-up inspection 2024-08-21: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2024-08-21: Chicken 3 lbs Tuna 6 lbs Raw shrimp 12 lbs Beef skewers 5 lbs Shrimp skewers 5 lbs Mahi 12 lbs Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F - From follow-up inspection 2024-08-21: Raw fish 50F, raw shrimp 48F raw chicken 50F, raw chicken 49F beef and shrimp skewers 49F raw mahi 53F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium - From follow-up inspection 2024-08-21: Fix menu Time Extended

Basic - - From initial inspection : Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over single service items in the dry storage area off the prep room. - From follow-up inspection 2024-08-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen - From follow-up inspection 2024-08-21: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Outdoor Bar - From follow-up inspection 2024-08-21: Time Extended

High Priority - Live, small flying insects in bar kitchen, food preparation area, food storage area and/or bar area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touching face, then went to working cooler to prepare food without removing gloves and washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar area Bar reach in cooler ; pico 54F raw shrimp 52F raw chicken 54F raw tuna 46F Maui 46F Prep kitchen raw shrimp 48F raw chicken 49F

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Ahi tuna server medium

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.

Basic - Food being prepared on a grill outside that has no enclosed walls open on the east side and not able to close up at night. Posted provisions in the comments

Basic - Insect control device installed over single service items in the dry storage area off the prep room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Main prep kitchen

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Outdoor Bar

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on the menu as undercooked. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site Warning

Basic - Cardboard used to line shelves in reach-in cooler in bar.

Basic - Standing water in bottom of reach-in-cooler next to grill in Tiki Bar

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in reach in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 46F Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

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

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. Printed out a copy Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbies Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Amy Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Tiki bar and kitchen Corrected On-Site Warning

Intermediate - No plan review submitted and approved - at the time bar area added flat top grill and 2 small coolers where outside cooking is being done. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Food being prepared on a grill outside that has no cover. Warning

Basic - Food being prepared outside. Warning

Basic - Food stored outside. 1 cook line flip top cooler cook line cooler Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Outside tiki bar Warning

Basic - Oysters removed from original container for long-term storage. Warning

Intermediate - Identity of food or food product misrepresented. Tuna on menu not identified as raw Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Moved kitchen equipment to another room then adding stove / grill with hood system Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector provided advisory Corrective Action Taken Warning

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning