HILLSBORO BEACH RESORT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired since December 1st, more than 60 days ago. Admin Complaint

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. Provided poster to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to Atosta cooler blocked with old equipment. Employee removed equipment from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either handwashing sink.

Intermediate - No soap provided at handwash sink. No soap at either handwashing sink

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024 Manager renewed license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (44F - Cold Holding); pooled eggs (44F - Cold Holding). Employee stated held less than one hour. Moved to different cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by three compartment sink blocked with dishwashing equipment

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line, no paper towels provided. Employee supplied paper towels Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, fan spiked with dust and debris

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler, grouper not removed from reduced oxygen packaging. Thawed over night. 41F - From follow-up inspection 2024-04-01: Tuna not taken out of vacuum seal package before thaw in reach in cooler on cook line Admin Complaint

Basic - - From initial inspection : 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. In reach in cooler, grouper not removed from reduced oxygen packaging. Thawed over night 41F - From follow-up inspection 2024-04-01: Raw tuna not taken out of vacuum seal before thaw in reach in cooler on cook lineAdmin Complaint Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe with homemade ranch dressing, homemade Caesar salad dressing.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe with homemade ranch dressing, homemade Caesar salad dressing..

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator washed and sanitized. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Atlantic salmon from Sysco- operator states salmon served to order.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw Chicken not commercially packaged - over corn in walk in freezer- operator moved to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cookline- raw Salmon over cooked pasta - operator moved salmon to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline - by prep table-Cooked potatoes 72-73F- cold holding, Cooked sausege 72-73F- cold holding- operator states food out of temperature for 2 hours- emailed time as a public health control form to operator- operator placed under time as a public health control for remaining 2 hours Corrected On-Site

Basic - Food stored on floor. Oil on floor near cookline- operator moved off the floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at employee mens and womens bathroom.