OCEAN CLUB BEACH CLUB

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed saute pans at warewashing area shelf not inverted.

Basic - Food stored on floor. Observed cases of cooked chicken breast stored on the floor at walk in freezer.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler across from flattop griddle st cook line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked lamb left over two hours room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook lamb, temperature 68° room temperature over two hours Stop sale issue.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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 to operator via email.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi tuna tartare and salmon tiradito offered on menu raw or undercooked with no consumer advisory linked. Operator placed * on every menu during the inspection. Corrected On-Site

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. Observed some employee training expired on 07-2024.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

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 dish machine at 0 ppm. Establishment to use kitchen dish machine until repaired.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs stored over relish in walk-in cooler. Eggs moved to bottom. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Giuseppe Galazzi expired 10-20-23.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on soda gun nozzles, manager cleaned during inspection.. Can opener blade soiled. Cleaned during inspection. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk-in cooler soiled. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Basic - Floor tiles missing and/or in disrepair. Observed in the walk-in cooler.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler by the big oven with interior soiled.

Basic - Single-service articles improperly stored. Observed to go cups, to go plastic containers, brown paper bags and kitchen paper towels stored on the floor in the bottom storage room.

High Priority - Container of medicine improperly stored. Misc medicines stored on shelf next to seasonings on prep shelf in kitchen. Employee removed medicines to properly store Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects near trash can in prep area. Also, observed 1 flying insect near dessert reach-in cooler. Operator called to have pest control serviced during this inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45F - Cold Holding); raw salmon (48F - Cold Holding); raw beef (48F - Cold Holding); cooked noodles (48F - Cold Holding) in walk-in-cooler. Observed build up of dust on back of fan area. Operator called to have serviced during this inspection. Walk-in-cooler was serviced during this inspection. Also, operator opened inner freezer door during this inspection to chill foods. Retemped at end of inspection and ambient temperature of walk-in-cooler was 41F and Salmon and noodles 43F , raw beef and butter 44F and 45F Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two Vacuum breakers missing from splitter at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on reach-in coolers and portable cutting boards on cook line and front service line soiled/ stained

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to four door reach-in cooler at end of cook line. Operator replenished paper towels. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin and white deflector plate in ice bin soiled

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler unable to maintain temperature of 41F and below. Ambient temperature of walk-in-cooler 47F. Observed heavy build up of dust on back of fan area. Operator stated cooler was working fine earlier. Operator called to have serviced during this inspection. Operator also opened inner freezer door to help chill foods. Cooler was serviced during this inspection. Retemped at end of inspection and ambient temperature 41F Corrected On-Site

Basic - Food stored on floor. Multiple sealed boxes with food stored on floor in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on dessert reach-in cooler soiled. Also, both fan covers in walk-in-cooler soiled Repeat Violation

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water.

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

Basic - Single-service articles improperly stored. Observed single service plates stored on floor in dry storage area.

Basic - Standing water in bottom of reach-in-cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave.

Basic - Bowl or other container with no handle used to dispense food. Observed in quinoa container.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in salad station.

Basic - Food stored on floor. Observed bag of onion stored on floor

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

Basic - Single-service articles improperly stored.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Water leaking from pipe and/or faucet/handle. Observed at pipe under hand sink in cook line. Observed pipe in reach in cooler in salad station leaking.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed establishment vacuum packages fish, not held frozen entire time.

Intermediate - Clam tags not marked with last date served.

Intermediate - Establishment not maintaining clam tags for 90 days.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers raw ahi tuna tartare and smoked salmon not identified as raw products on menu.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ice bucket/shovel stored on floor between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler soiled. Observed reach in cooler gasket soiled.