BEACH BAR AND GRILL

High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

Intermediate - Handwash sink in bar area not accessible for employee use at all times due to being blocked by tray with linen. Chef 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/

Basic - Ice buildup in reach-in freezer in outside bar.

Basic - Observed Raw avocado not washed prior to preparation. Chef was cutting and prepping avocados for guacamole straight from box they were delivered in. Manager advised her to top and immediately wash avocados. Corrected On-Site

High Priority - Observed cut melon Cold Holding at 61°F on buffet line. As per chef buffet is open daily 7:30am-10:30am and fruit is kept at room temperature and discarded there after. Establishment has no written procedures available for use of time as a public health control to hold time temperature control for safety food. Discussed time as a public health control with operator and provided form. Advised Manager that food cold holding must be held at 41 degrees Fahrenheit or less. Chef discarded fruit.

High Priority - Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from potential contamination.

Intermediate - No soap provided at handwash sink located in outside bar.

Intermediate - Observed cut melon Cold Holding at 61°F on buffet line. As per chef buffet is open daily 7:30am-10:30am and fruit is kept at room temperature and discarded there after. Establishment has no written procedures available for use of time as a public health control to hold time temperature control for safety food. Chef discarded fruit.

Intermediate - Whole apples displayed for self-service in breakfast buffet not wrapped and no utensils provided.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink in outside bar used by food employees.

High Priority - Observed Non-food grade paper used as liner for food container of raw mahi. Advised manager and she instructed employee to remove. Corrected On-Site

Basic - Observed employee beverage container in reach in freezer unit with food to be served to customers. Advised manager and she discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak being stored above cooked lobster and diced vegetables. Located in reach in cooler next to fryer. Chef rearranged. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen equipment being stored in hand washing sink located in bar area. Chef removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a pan of sliced cheese.

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. Discussed and emailed form to 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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle with no handle being stored in container of flour. Chef removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, baking powder and rice removed from their original container placed in plastic containers and not labeled. Chef added. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of raw tuna.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located in outside bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of cut melon. Located in reach in cooler. Chef rearranged. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef added. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets being stored on floor in kitchen area. Chef moved to shelf. Corrected On-Site

Basic - Food stored on floor. Observed case of water being stored on floor in bar area. Chef moved to shelf. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chef instructed employee to clean. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of cut lettuce. Located in reach in cooler. Chef rearranged. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering smoked salmon, poached eggs and ceviche but menu does not identify that items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Ceiling tile missing. Located at kitchen entrance. Manager called maintenance. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag being stored on prep table. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed case of pineapple juice being stored on floor in bar area. Manager moved to shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at kitchen entrance. Manager added. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area.