LOGAN'S BEACH BAR

Basic - Equipment in poor repair. On cook line, reach in freezer in poor repair.

Basic - Food stored on floor. In walk in cooler, box of juice concentrate stored on floor. Operator moved to shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On cook line, oil in squeeze bottle not labeled. Operator labeled bottle. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patty over ready to eat marinara sauce in flip top cooler. Operator properly separated Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw bacon in Traulsen cooler. Operator properly separated p Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer provided at inspection Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damage in kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen contains heavy cut marks

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili beef in stainless steel fridge date marked for 2/28/2025. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili beef in stainless steel fridge date marked for 2/28/2025. See stop sale

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with PIC

Intermediate - No probe thermometer provided to measure temperature of food products. I probe thermometer provided at inspection

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located at male and female restrooms

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair over walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with dust

Intermediate - Handwash sink not accessible for employee use at all times. Mixing cups stored inside hand washing sink in bar. Operator removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili made 2 days ago not date marked in reach in cooler in prep room. Operator date marked during inspection. Corrected On-Site

Basic - Ceiling tile missing above bar in dining room above tv.

Basic - Floor soiled/has accumulation of debris/ grease under fryers and front of flat grill in cook line.

Basic - Hole in or other damage to wall. Next to water heater in storage area.

Basic - Interior of chest freezer in disrepair/has exposed insulation next to fryer in cook line.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1.Wall Behind trauslen reach in cooler in prep room soiled. 2. Fan on wall soiled with accumulation of dust in prep area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside chest freezer at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bar jigger stored in standing water at bar. Operator dumped water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves inside walk in cooler.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. ground beef at 1:00 pm (60F - Reheating since 12:00); observed food being reheated on a warmer, employee removed and reheated on the microwave to 173F Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working in cook line didn't know the time and temperature of reheating for left overs. Instructions given to employee Corrective Action Taken

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. Poster emailed to operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris in three-compartment sink. Food debris on all 3 components manager cleaned. Corrected On-Site

Basic - Equipment in poor repair. Cook line flip top- not keeping food cold.,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters- left side.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest freezer by deck oven, rack w/ bags of raw chicken fingers over containers of frozen orange juice and spinach. Manager moved rack to opposite end of freezer above bags of chicken nuggets. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lee Prince 2/28/2016 National Registry Of Food Service Professionals Repeat Violation Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Cases of bottled water behind bar. Manager moved cases up onto higher shelf. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/02/28/2021 - From follow-up inspection 2022-06-29: 30 day Extension given. Time Extended - From follow-up inspection 2022-08-03: Observed at callback inspection same. Lee Prince 2/29/2016 Admin Complaint Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-04-28: Observed Manager Certification expired. Admin Complaint