LAGERHEADS BEACH BAR AND WATERSORTS

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee not knowing how to calibrate a thermometer using the cold method. Coached employee on correct procedure

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at preparation area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken not date marked at preparation area reach-in cooler. As per staff, made Monday. Coached staff on correct procedure.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at only bathroom used by all.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed white refrigerator handle with food debris buildup.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed no drop down ceiling at bar and cook line area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved at preparation area.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled under flat grill and white refrigerator gaskets soiled. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed 6 thawed grouper inside ROP packaging at reach in cooler at cook line. Coached employee on proper procedures.

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. Observed 6 thawed grouper inside ROP packaging at reach in cooler at cook line. Coached employee on proper procedures.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soda gun holster soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to grill stained.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.

Basic - Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature on counter across from three compartment sink. Manager moved item to reach-in cooler to continue thawing.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler with mango salsa (56F - Cold Holding); Raw shell eggs Ambient temperature (54.9F - Cold Holding); Shredded cheese (56F - Cold Holding); Cut cooked chicken (56F - Cold Holding); Sliced cheese (56F - Cold Holding); Shredded cheese (58F - Cold Holding); Cut tomatoes (57F - Cold Holding); Salsa (57F - Cold Holding); chicken (58F - Cold Holding). Took Ambient temperature of cooler at 54.9F. Employee stated all food was made fresh and placed in cooler at 10:00am. Employee placed ice on the top of flip top cooler and will remove all TCS foods to another cooler. Observed reach in cooler under grill with Ambient temperature of 57F took later and was 65F. Cooler has mango salsa (56F - Cold Holding); Shredded cheese (56F - Cold Holding); Cut cooked chicken (56F - Cold Holding); Sliced cheese (56F - Cold Holding); Shredded cheese (58F - Cold Holding); Cut tomatoes (57F - Cold Holding); Salsa (57F - Cold Holding); chicken (58F - Cold Holding) Corrective Action Taken Warning - From follow-up inspection 2023-06-16: Cheese 46F, tomatoes 48F, lettuce 46F, cheese 47F. Manager stated items placed out at noon. Manager moved items to reach-in freezer to reduce temperatures to 41F.Admin Complaint Admin Complaint

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 form during inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge inside hand wash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Working containers of food removed from original container not identified by common name. Observed liquid butter and mojo bottles not labeled with common name next to flat grill. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled at front counter

High Priority - Metal stem-type thermometer soiled.

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

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

Basic - Working containers of food removed from original container not identified by common name. Sugar container.

Basic - - From initial inspection : Basic - Soiled reach-in cooler gaskets. Warning - From follow-up inspection 2021-07-21: Soiled reach-in cooler gaskets. Time Extended