MULLIGANS BEACH HOUSE BAR & GRILL

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 dishwasher machine chlorine sanitizer at 10 ppm operator primed and ran machine up to 50 ppm at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken at stainless reach in cooler at cook line. Operator removed 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. Observed cooked rice date marking made on 7/16, items exceed 7 days after preparation. See stop sale. Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice date marking made on 7/16, items exceed 7 days after preparation. See stop sale. ** Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers inside hand wash sink at cook line. Upstairs bar hand wash sink. Operator removed. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification for Jaiden Trimble 7/11/2023 Oliver Nesmith expired on 8/28/2024 Jaiden T not present at time of inspection, more than 4 food handler employees working in Kitchen, bar, servers dish washer

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in coolers at cook line.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above single service items at storage closet. - From follow-up inspection 2025-02-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer at prep area. Operator began procedures to remove ice. Corrective Action Taken - From follow-up inspection 2025-02-05: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then handled cooked bacon without changing gloves and washing hands. Advised operator of proper handwashing. Operator washed hands, changed gloves. Corrective Action Taken

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat from head several times, then proceeded to prepare foods without changing gloves and washing hands. Advised employee of proper handwashing. Employee removed gloves, washed hands, put clean gloves on. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Turkey patties not in commercial packaging over cooked sausage opened from commercial packaging reach in freezer cook line. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over fish dip reach in pantry cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (91F - Hot Holding) Observed sitting in bowl under heat lamp in expo window. Per operator, fried onions made in house. Per operator, out of temperature approximately 2 hours. Operator elected to discard product. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Oyster tags not in chronological order. Advised operator to put in chronological order by date of last order sold.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insect on plumbing under hand wash sink in wait station. Operator removed insects, sanitized area. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cases of liquid eggs in walk-in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -1 container of conch fritter batter in cook line cooler overnight 60°f.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -conch fritter batter (60F - Cold Holding); chicken tenders (58F - Cold Holding); rice (54F - Cold Holding) in cook line cooler. Conch fritter batter overnight, operator discarded. Chicken tenders and rice less than 4 hours, operator moved to different cooler for temperature recovery. 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, ice cream base in reach-in cooler by wait station not date marked. Operator corrected. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. -for cold holding. Digital thermometer has dead battery, probe thermometer low end 50°f. Provided probe thermometer for operator. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -spinach dip made 10/8, frozen then thawed per operator. Remarked. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside top of ice machines

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 and tuna in walk-in cooler. Tuna, salmon and grouper on cook line. Operator cut packages during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. -standing water on floor in storage area off prep kitchen. Floor soiled/has accumulation of debris. -floors soiled under cook line equipment, under storage shelves.

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 bulk flour in prep kitchen. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in outside walk-in cooler

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -partial water bottle in reach-in cooler in prep kitchen. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over French fries reach in freezer far right cook line. French fries opened from commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over lettuce middle flip top cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale. Repeat Violation Admin Complaint

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. Observed cooked house made onion strings in expo window with no time mark. Per operator, product out of temperature for 1 hour. Operator placed time stamp on product. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by bread toaster: clarified butter (130F - Hot Holding) Per operator, out of temperature for 30 minutes. Observed clarified butter double panned in steam well with very low water level. Operator returned to stove to bring back up to 135+F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Degreaser stored over flip top at cook line. Operator stored properly. 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 for oysters not kept in chronological order. Educated operator on proper shellfish tag maintenance.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line: chicken (77F - Cooling) at 1:40 since 12:40 - 77F 2:00 At current rate of cooling product will not reach 70F within 2 hours. Observed pan of chopped chicken in pan cooling next to grill. Operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written procedure for cooked house made onion strings on time control. Time control procedure sent to operator. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 degrees, salmon, 72 degrees, mahi(stored overnight)/reach in cooler#1/cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70 degrees, salmon,72 degrees, mahi(stored overnight)/reach in cooler#1/cook line.

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 - Spray bottle containing toxic substance not labeled. Sanitizer/by dish machine area/corrective action taken/operator labeled chemical. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching macaroni and cheese/cook line/corrective action taken/operator stored utensil properly. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave/cook line

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler#1/cook line/corrective action taken/operator installed new thermometer. Corrective Action Taken

Basic - Stored food not covered. Cooked rice/wic#1

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. Dishmachine at bar area /sanitizing at 0/ppm./corrective action taken/operator called for service. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline/corrective action taken/operator installed paper towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham, Canadian bacon/opened over 24 hours before/walk in cooler#2/corrective action taken/operator labeled food. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Batter flour/cookline/corrective action taken/operator discarded plastic Bowl. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Cooked rice sticks/cookline/corrective action taken/operator replaced bowl. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Taco chips/by hand wash sink/cookline/corrective action taken/operator stored chips in proper area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cookline/corrective action taken/operator installed hand wash sign. Corrected On-Site

Basic - Single-service articles improperly stored. To go containers on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered. Pico d gallo/walk in cooler#1/corrective action taken/operator covered foods. 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. Bar area/dishmachine sanitizing at 0/ppm chlorine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Blended butter/onion rings/kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork/prepared 2 days before/corrective action taken/operator date labeled food/wic#1 Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Ric#2/cookline/corrective action taken/operator cleaned cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushroom 50f cooked shrimp 45f, in reach in coolers, not prepped or portioned today, ice added. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 115f holding on top pf other foods in steam table, less than 4 hours, removed to cooling. ground beef in holding cabinet 109f, less than 4 hours, removed to reheat. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Various cleaners, sanitizers. Corrected On-Site

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

Basic - Food stored on floor. Bags of onions in walk in cooler. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One ceiling light on prep kitchen side.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink.

Basic - Working containers of food removed from original container not identified by common name. Dry food bin. 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. Empty sanitizer bucket at upstairs Dish machine. Sanitizer replaced. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. 3 limes, 2 lemons, 4 peppers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 64f potato 46f, Less than 4 hours, Cold hold foods not prepped or portioned today, potato removed to cooler, butter replaced. Reviewed Time-in-lieu-of-temperature 4 or 6 hour procedures with operator.

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in standing water on tray at server station. Removed to proper storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen utensils in 106f water. Removed for cleaning, water moved to stove top to maintain 135f. Corrective Action Taken

Basic - Light not functioning. Walk-in freezer.

Basic - Standing water in bottom of reach-in-cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Leak at pipe under dish area Hand wash sink. Leak from Walk-in cooler fan. Leak at pipe under Hand wash sink at upstairs bar.

Portable fire extinguisher gauge in red zone. For reporting purposes only. At upstairs bar. Removed from use for service. Corrective Action Taken