STACI'S ON THE BEACH

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Pitcher of water stored in hand wash sink.

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

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

Basic - Multiple Soiled dry wiping cloths in use on cutting board and on food contact surfaces. Repeat Violation

Basic - Stored food not covered. Cooked chicken breast cooked on tray in walk in cooler not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- raw shrimp 27F no running water thawing at room temperature.

Basic - Cloth used as a food-contact surface under dishes in ware washing area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- sliced turkey 63F, guacamole 46F ( 10:30-12:00 ). Items placed in walk in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on food contact table near Robot Coupe machine and meat slicer.

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash can and crates near back door.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- blanched potatoes 97F ( 10:00-2:00 ). Provided establishment with written plan to hold blanched fries at room temperature. Corrective Action Taken

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

Basic - Ceiling tile missing over oven near fryers.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in ware washing area. Repairs are being done at time of inspection. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Employee drinking a Red Bull on cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food contact table near robot coupe machine and meat slicer. Cell phone stored on food contact table near breading station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic storage containers stacked together on dish shelf holding water.

Basic - Equipment in poor repair. Reach in cooler at make bar on cook line not working properly ambient temperature 63F. Do not use until repaired or able to maintain food temperatures at 41F or less.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Multiple bowls with out handles stored in flour and seasoned flour.

Basic - No conspicuously located ambient air temperature thermometer in multiple holding units.

Basic - Soiled dry wiping cloth in use. Multiple cloths stored on cutting board at make bar on cook line.

Basic - Stored food not covered. Crab legs and corn on the cob stored in reach in deep freezer in original bags left open and not covered. Individual pies stored in upright freezer uncovered.