NEXT DOOR BEACH BISTRO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line soiled and grooved.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan for time as a public health control blank in folder. Discussed with person in charge.

Basic - Cutting board has cut marks and is no longer cleanable. Observed make line cutting boards heavily grooved.

Basic - Equipment in poor repair. Observed multiple gaskets on cook line cooler doors with torn gaskets. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed multiple flip-top coolers on cook line with exposed insulation on doors.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some gaskets on make line flip-top coolers soiled with food debris.

Basic - Old food stuck to clean dishware/utensils. Observed old food on clean hanging spoon on cook line. Person in charge placed in dish area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Above the fill line; cheese 44F. Per person in charge loaded a few minutes ago. Person in charge placed inside reach in cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated. Corrected On-Site

Basic - Equipment in poor repair. In middle reach in cooler on line; inside doors not smooth and easily cleanable. Missing inside door covers. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Person in charge wiped clean. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout cook line, back line and dish has exposed concrete.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked duck. Person in charge moved duck to store properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Can of pinto beans is rusted at the seam.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter, parsnips 117F. Lobster bisque 154F. Butter and parsnips reheated to proper temperature Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At bar. Person in charge labeled. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler is missing handles.

Basic - Food stored on floor. In walk in freezer shrimp on floor. Person in charge moved shrimp. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between wall and prep table. Person in charge removed knife. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. 2 pair of tongs hanging from oven doors. Person in charge removed. Corrected On-Site

Basic - Stored food not covered. Fruit is not covered at bar. Person in charge moved fruit. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container used as a scoop in panko. Person in charge removed. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Large drink under prep table. Person in charge removed. Corrected On-Site

Basic - Equipment in poor repair. Handle missing on reach in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Person in charge removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven has food debris in bottom.

Basic - Stored food not covered. In reach in freezer; tomatoes not covered. Person in charge covered. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas of floor showing wear and tear and exposed concrete.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster thawing 68F. Per person in charge was sitting out thawing. Placed on ice. In top of cooler: cheese 58F; ( - Cold Holding). Duck 64F; ( - Cold Holding) Cheese and duck was above fill line. In cooler 1 hour. Took off above fill line and placed into cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. In server area trash can in front of hand washing sink. Person in charge moved trash can. Corrected On-Site

Basic - Accumulation of rust/black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine has rust in it. Repeat Violation

Basic - Food stored on floor. In dry storage closet; cans of pineapple juice on floor. Person in charge moved cans to shelf. Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored top up between uses. Ice buckets were hanging with open side up. Person in charge moved to drain upside down. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados in reach in cooler still have stickers on them. Person in charge removed and washed and placed back on cookline. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touching lettuce with bare hands and when we made eye contact put gloves on without washing his hands first. Immediately addressed and he washed his hands and placed gloves on. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touch lettuce with his bare hands. Lettuce disposed of and cook washed his hands a placed gloves on. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomatoes in walk in cooler dated 7.4 today is 7.11.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tomatoes dated 7.4 today is 7.11.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta, green beans 47F, butter 67F ; ( - Cold Holding). Green beans and pasta above fill line. Removed and placed inside cooler. Cheese 47F; ( - Cold Holding) cheese was above fill line. Cheese removed and placed inside cooler. All items out 1 hour. Butter placed on time/temperature control for safety control and documented. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above cook line; chicken broth 102F; ( - Hot Holding). Reheated to 165F. Corrected On-Site

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not dated. Person in charge dated yesterday. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of back ice machine is black.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table. Person in charge moved drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prep table. Person in charge removed. Corrected On-Site

Basic - Food stored on floor. Case of potatoes on floor. Person in charge moved potatoes to store properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed all tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wipe rag under prep table. Person in charge removed. Corrected On-Site

Basic - Single-service articles improperly stored. Case of single service on floor near storage area. Person in charge moved containers. Corrected On-Site

Basic - Stored food not covered. Ice cream in reach in freezer not covered. Person in charge covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet rags on prep tables. Person in charge removed all. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Several things of sanitizer on floor. Person in charge picked all up. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Person in charge wiped clean. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on lowboy reach in cooler are soiled. Corrected On-Site