THE HENDERSON BEACH RESORT

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with bread rack. Chef removed rack from sink location. Corrected On-Site

Basic - Cutting board in salad room at make bar has cut marks and is no longer cleanable.

Basic - Soiled dry wiping cloth in use on cutting board on cook line. Chef removed cloth and sent to laundry. Corrected On-Site

Basic - Cloth used as a food-contact surface under knives in salad prep kitchen. Chef removed cloth from knives. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface under bin of crackers and utensils in salad room. Chef removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food tray in banquet kitchen. Employee removed food tray from sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrubber stored In Sink in salad prep area. Employee removed scrubber pad from sink. 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/.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in salad prep area.

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in bin of chicken breading flour. Employee removed and discarded bowl.Repeat Violation Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and in banquet kitchen have deep grooves. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on food contact surface next to tea urn in wait station. Employee discarded water bottle from food contact surface. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on front cook line. Employee removed tongs from oven. Corrected On-Site

Basic - Soiled dry wiping cloth in use on front cook line and pastry kitchen on cutting board and prep table. Employees were asked to remove soiled cloths from food contact surfaces. Corrective Action Taken

Basic - Stored food not covered. Rice balls stored in walk in freezer not covered. Employee placed a lid over rice balls in freezer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Chicken breading flour stored in bin not labeled. Employee labeled chicken breading bin. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet- hot hold- sausage links 123F (9:00-10:00) employee reheated sausage to 169F. Corrected On-Site

Basic - Cloth used as a food-contact surface under utensils and pans. Employee removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Manage states cutting board is on order. Corrective Action Taken

Basic - Cloth used as a food-contact surface under equipment and at ketchup pumps. Manager removed cloths from food contact surfaces. Corrected On-Site Repeat Violation

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 requirements. Corrective Action Taken

Basic - Cloth used as a food-contact surface under clean utensils. Pastry chef removed cloth and sent utensils to ware washing area. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table, employee removed drink and area was sanitized. Corrected On-Site

Intermediate - Handwash sink in disrepair in warewashing or food preparation area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Down stairs ice machine soiled. Chef had maintenance come to service machine. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Employee removed bowls from cornstarch and chicken seasoning. Corrected On-Site

Basic - Ceiling tile missing near wait station.

Basic - Cloth used as a food-contact surface under knives. Employee removed cloth from knives. Corrected On-Site

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