WEST BAY BEACH CLUB

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. Per the data plate on the dishwasher the chlorine level must be 50ppm minimum, actual reading Dishwasher (Chlorine 10ppm). Operator changed the sanitizer container, 50ppm. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Educated employee on proper hand washing procedures. Employee did not re-wash their hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cooler at the bar, half and half (46F - Cold Holding); cheese stuffed olives (45F - Cold Holding). Per operator the olives and half and half have been in the cooler less than two hours. Operator moved the items to another cooler. Corrective Action Taken Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of raw meats. Provided operator with a copy of the HACCP for storage of raw meats. Corrective Action Taken Warning

Basic - Plumbing system in disrepair. The drain of the hand washing sink by the dishwasher leaks onto the floor. The cold water faucet of the hand washing sink by the salad station is inoperable. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. There is shrimp thawing in standing water. Operator turned on the cold water. Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida-approved food safety training certification unavailable for seasonal workers who have been employed more than 60 days. Warning - From follow-up inspection 2025-04-23: Training was started for temporary workers. Chef resigned this past Monday. Books are not complete. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw ground beef were stored directly above cooked bacon in the downcooler. Operator removed to proper storage hierarchy for food protection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Fantastik cleaner was stored on the make-table on the side of the cook line. Operator moved chemical away from food. Corrected On-Site

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 handout to the Operator. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided copies to Operator, who signed one and stated he will have all employees sign. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the handwash sink on the cook line.

Basic - Bowl or other container with no handle used to dispense food. Single-service container with no handle was stored in the bin containing flour.

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. Three reduced-oxygen packaged of ahi tuna observed on the cook line unopened. Product was still partially frozen. Educated Operator on introducing oxygen into these packages prior to thawing. Operator cut packages open. Corrected On-Site

Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils: observed multiple personal drinks on the cutting boards and on food prep surfaces on the cook line. Operator discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone observed stored on the cut board on the cook line. Employee removed phone. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to Operator. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above whole muscle cuts. Chef moved to proper hierarchy. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Employee discarded. Corrected On-Site