SUNSET BEACH TROPICAL GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Caramelized onions that per operator were cooked at 11:30 AM and placed in a sixth pan in the cooler. Two hours and forty minutes later observed caramelized onions (73 F - Cooling).

High Priority - Dented/rusted cans present. See stop sale. Observed a number 10 can of peeled pear tomatoes with dented rims.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Caramelized onions that per operator were cooked at 11:30 AM and placed in a sixth pan in the cooler. Two hours and forty minutes later observed caramelized onions (73 F - Cooling).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on frozen drink machine behind inside bar.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at dish machine blocked with drying food containers.

Intermediate - Handwash sink used for purposes other than handwashing. Behind outside bar hand washing sink is being used as dump sink.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training certificates provided were issued in 2018 and expired in 2021.

Intermediate - Spray bottle containing toxic substance not labeled. On top of Alto Sham near the cooks line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Three ice machines located near the back door all have a mold like substance inside the ice bins. Mold like build up inside ice machine located at inside bar.

Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoop in garlic pepper sauce on cooks line. Operator removed ramekin. . Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle in shelf above a prep table. Operator removed bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on the cooks line. Operator removed phone Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed three line cooks without hair restraints. Operator provided cooks with hats. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. On the cooks line, missing floor tiles.

Basic - Floors not maintained smooth and durable. Observed in walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign located at hand sink near dish machine, no sign at either sink behind the outside bar.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed fish thawing inside a sink in the preparation kitchen. Operator moved fish to walk in cooler. Corrected On-Site

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. Observed chlorine concentration at 0ppm. Solution changed. Operator called technician. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cheese in walk in cooler. Raw moved to bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef in drawer reach in cooler at cookline. Containers switched. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Precooked ribs 67°F cold hold, salsa 59°F cold hold, raw beef 65°F cold hold less than 4 hours. Time/temperature control for safety foods double panned with ice, bags of ice put on top, and reach in coolers turned down. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce 126°F less than 4 hours. Sauce discarded. Corrected On-Site

Intermediate - Food-contact surface soiled with mold-like. Middle ice machine.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at end of cookline blocked by hot holding unit and handwash sink in back food prep area blocked by trash container. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed pursed stored near food items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Food preparer at cookline.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Dishwash area and produce walk in cooler. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed bag of carrots stored on floor in walk in cooler. Corrected On-Site

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

Basic - In-use tongs stored on trash containers between uses. Cookline. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site