FUDPUCKER'S BEACHSIDE BAR & GRILL

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dimethyl sanitizer solution 0 ppm.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in 4 different areas of coolers. Manager removed all employee food during inspection. Corrected On-Site

Basic - Food stored on floor. In produce walk in coolers not covered case of ranch and case of shell eggs stored on floor. Manager placed food items on shelf during inspection. Corrected On-Site

Basic - Main ice machine has Accumulation of black/green mold-like substance in the interior of the ice machine/bin on the chute.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area above right side drain boards.

High Priority - Stop Sale issued due to adulteration of food product. Vacuumed sealed red fish thawed inside bag 64F.

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. Redfish 64F see stop sale.

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored in sink in ware washing area. Chef removed scrubber from sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls stored in sugar and panko. Chef removed bowls from food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice 125F ( 11:00-3:00 ). Manager discarded rice immediately. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink. Manager stocked paper towels in dispencer. Corrected On-Site

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

Basic - Cutting board stored on floor between uses next to floor dough mixer.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor area(s) covered with standing water out side of produce walk in cooler. Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: Outdoor bar and second floor inside bar both have dirty soda gun. Manager had bar tender clean during the inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs. Stored on oven handle. Employee removed tongs from oven. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Manager printed sign and hung above sink. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area in disrepair. Manager stated work order has been placed for repairs. Corrective Action Taken Repeat Violation

Basic - Cloth used as a food-contact surface under food trays at breading station. Employee removed cloths from prep table. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Gasket on walk in cooler door # 4 is in disrepair. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Walk in freezer # 1 and 3. Repeat Violation

Basic - Server used same cup to scoop ice served to a guest.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gumbo 45F ( 10:00-12:37 ), chili 45F ( 10:00-12:37 ) ( both made 6-14-23 - pulled from walk in cooler). Manage placed items on ice- recheck 1:00 38F. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo stored in walk in cooler since 6-14-23 not labeled or date marked.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair through kitchen, prep kitchen and ware washing area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones and radio stored on food contact prep table.

Basic - Equipment in poor repair. Reach in cooler ambient temperature 53F. Chili and gumbo held in reach in cooler 45F ( 10:00-12:37 ). Manager placed items on ice. Do not use until serviced or place items on ice. Repeat Violation

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Filet of gator 43F thawing in standing water. Shrimp 56F (12:15-12:45 ). Shrimp thawing in sink no running water. Manager placed shrimp on ice. Corrective Action Taken

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting form and requirements. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold- hush puppies 110F ( 1:30-2:00 ). Chef immediately discarded hush puppies at time of temperature check. Corrective Action Taken Repeat Violation

Intermediate - Two-compartment sink used for warewashing. Establishment is under renovation and is currently using downstairs kitchen, dishwasher in use but 2 compartment sink is used as well. During use,chef sets up a third sink in bus tub for sanitizing. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in women's handicapped restroom will not turn on. Manager had employee turn knob under sink to turn on water. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior walls soiled in walk cooler ice machine. Repeat Violation

Basic - Floor area(s) covered with standing water in walk-in ice cooler.

Basic - Hole in or other damage to wall. Hole in door to utility closet in kitchen. Chef is in process of repair door as establishment is under renovation. Corrective Action Taken

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

Basic - No handwashing sign provided at a hand sink used by food employees in wait station. Chef had manager print and hang sign sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- make bar near fryer- black beans 55F, diced tomatoes 49F, lettuce 52F ( 1.5 hours ). Prepping- Cole slaw 65F, shrimp 62F, chicken 65F ( 1 hour ). Cold hold- breading station- Milk bath 60F ( 1 hour ). Cold hold at expo line- Cole slaw 44F, lettuce 49F, sliced tomato 49F (30 minutes ). Chef had employees add ice under items. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 113F, crab dip 131F, seafood gumbo with gator, shrimp and fish 122F ( reheated 1 hour ). On cook line- macaroni and cheese 105F, mashed potatoes 117F ( reheated 1 hour). Chef had employees reheat items to 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 113F, crab dip 131F, seafood gumbo with gator, shrimp and fish 122F ( reheated 1 hour ). On cook line- macaroni and cheese 105F, mashed potatoes 117F ( reheated 1 hour). Hot holding- fried chicken 121F, French fries 107F, hush puppy 112F ( 10 minutes ). Hot hold- onion rings 131F ( 10 minutes ). Chef had employees reheat items to 165F and discarded fry station items. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees . On cook line- macaroni and cheese 105F, mashed potatoes 117F. Chef had employees reheat items to 165. Corrective Action Taken

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

Intermediate - Handwash sink used for purposes other than handwashing. A plastic bag and empty spray bottle stored in side hand wash sink near ware wash area. General manager removed items from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks out of paper towels. General manager replaced towels. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on kitchen ceiling.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Ice machine, outer and inner walk in cooler/ freezer.

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

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

Basic - Reach-in cooler shelves with rust that has pitted the surface in kitchen on cook line.

Basic - Standing water in bottom of walk-in-cooler. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Vents attached to wall near bread rack heavily soiled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The expo ran dirty dishes through machine and then proceeded to put away clean dishes without changing gloves and washing hands first. Manager explained that she would need to change gloves and wash hands before handling clean dishes. She then changed gloves and washed her hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gator sausage 47°, shrimp 47° in 1st cooler on line less than 1 hr. Operator placed iced bags on top. 2nd reading gator sausage 38°, shrimp 40° Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 99° less than 20 minutes. Operator reheated to 163° Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups in wait station. Operator dried cups during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler #7. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Ice cream in reach in freezer on line. Operator covered during inspection. 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. 0 ppm Operator primed machine. 2nd reading 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi 47°, tenders 47°, hush puppies 47° in fry cooler less than 20 minutes. chili 51°, gumbo 53°in prep cooler less than 45 minutes) Operator placed items in ice during inspection. Gumbo 40° - CORRECTED, mahi 39° - CORRECTED, tenders 42°, 45°, gumbo 44° Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Manager tried to print, but can't gain access. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler #7. Operator put a call into maintenance to clean. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in fry cooler. Operator removed during inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. In salad cooler. Operator removed water during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm - cook mixed water with quat Operator changed out solution. 2nd reading 200 ppm Corrected On-Site