MIROMAR LAKES BLUE WATER BEACH GRILLE

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher Bar (Temperature 140F) after running three times. Operator turned off machine, hung sign stating to not use, and called technician for service. Operator is sending all dishware to main dishwashing area for proper sanitation at 160F, already set up. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bar handwash sink used as dump sink. Operator rinsed away debris. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Ripped gaskets on cook line reach-in cooler drawers.

Basic - In-use tongs stored on equipment door handle between uses on front line bread drawer. Operator removed. 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. At outside bar observed employee touch salt rim of drink glass with bare hands. Observed second employee garnished drink with citrus wedge using bar hands. Discussed with bar manager using tongs or single service items/gloves to garnish drinks. Manager spoke with employees, observed proper usage of tongs after. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top part of cook line reach-in cooler right:; fresh mozzarella (56F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); deli turkey (53F - Cold Holding); shredded mozzarella (44F - Cold Holding) for one hour per operator. Operator placed covers on top of unit to help cool foods. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at entrance to kitchen.

Basic - Outer openings not protected during operation. Pass through window on cook line is not sealed, leads directly to outside, cannot be sealed in between orders for service.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.

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 operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

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.

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.

Basic - In-use knife/knives stored in cracks between reach in cooler and prep table in front of grill. Operator removed knife. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by ice machine in counter. Operator removed wet cloth. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in fruit container. Operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in reach in freezer. Operator removed employee drink. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker in mop sink area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 100F. Operator removed and replenished with boiling water. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken pan next to beef pan. Operator removed raw chicken pan. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.