SKI BEACH BAR & GRILL LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Spinach dip cooked previous day 59f. Repeat Violation Warning

High Priority - Dented/rusted cans present. See stop sale. -#10 chili sauce. Warning

High Priority - Live, small flying insects found -Approximately 3-4 at inside bar. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach dip 59f, Potatoes 45f, Shrimp 46f, Cheese 45f, Garlic butter 45f, Greens 45f. Less than 4 hours. Walk in cooler. Manager states door was left open for prep. Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Melted butter. Manager determined correct time. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Spinach dip in container too deep. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. -By oven. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. -In warewash. Corrected On-Site Warning

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. Warning

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 partially frozen. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Open drink in wait station cooler over lemons. Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket over cutting boards. Corrected On-Site Warning

Basic - Equipment in poor repair. -Dishmachine at outside bar. Not in use. New one is being installed next week. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gaskets torn. Warning

Basic - Floor soiled/has accumulation of debris. -Floor drain in warewash. Corrected On-Site Warning

Basic - Old labels stuck to food containers after cleaning. -In wait station cooler. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler. Corrected On-Site Repeat Violation Warning

Basic - Stored food not covered. -Worcestershire sauce. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Creole 63f, Shrimp and grits 55f. Cooling from previous night. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Creole 63f, Shrimp and grits 55f. Cooling overnight. Manager discarded. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. -Degreaser hanging on prep cooler at outside bar. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At wait station. Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. -On prep cooler across from stove. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -In prep cooler. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. -Under fryers. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven across from ice machine. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Some cooler gaskets on cook line. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in salad prep cooler. Repeat Violation Warning

Basic - Standing water in floor drain/floor drain draining very slowly. -At ice machine. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Outside bar. -Inside bar. DM Chl 0 ppm. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57f, Eggs 63f, Cut tomato 58f. Less than 4 hours. Employee placed in walk in cooler. Shrimp 48f, Chicken 47f, Fish 57f. Less than 4 hours. Breaker on cooler had tripped. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In warewash.

Basic - Bowl or other container with no handle used to dispense food. -Egg scoop. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -On prep coolers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Floor area(s) covered with standing water. -In dry storage. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Rear ovens. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gaskets on prep coolers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in fish cooler under grill. -Standing water in cooler across from fryers.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm at outside bar. -0 ppm at inside bar. -0 ppm at main dish machine. Repeat Violation Warning

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.

Intermediate - Spray bottle containing toxic substance not labeled. -At dish machine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Salad station. Corrected On-Site

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. Red fish. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on cutting board. Corrected On-Site

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

Basic - Food-contact surface not smooth and easily cleanable. -Sponge used as salt applicator at bar. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in ice cream freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stack oven.

Basic - Water leaking from pipe and/or faucet/handle. -At three compartment sink.