BEACH HOUSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice reheating at 118f on outside, and 148f in middle, reheating for 3 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 55 for 1 hour. Operator voluntarily discarded cheese during inspection.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice reheating at 118f on outside, and 148f in middle, reheating for 3 hours. See stop sale.

Basic - Equipment in poor repair. Reach-in cooler doors in disrepair under grill.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in commercially reduced oxygen packaging not removed from reduced oxygen environment prior to thawing.

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. Salmon in commercially reduced oxygen packaging not removed from reduced oxygen environment prior to thawing. See stop sale.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tiles/vents over make bar in kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upon inspection observed mold like substance inside ice machine in the kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Upon inspection observed ceiling tiles around air conditioning vents soiled with accumulation of dust in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spiced a tomato 46F less than 4 hours. Employees put item on ice to rapidly chill. Corrective Action Taken

Basic - Food stored on floor. Box of sausage gravy stored on floor. Employee moved box to shelf.