CATHY'S BEACH CONNECTION RESTAURANT

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm);fixed to 100 ppm Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping food residue from knife used to cut different sandwiches with dry visibly soiled cloth left on prep table ; advised to sanitize utensil and dispose of cloth towel

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropping dirty plates to the dishwasher and walked outside took orders and came back to pick up plated food from expo window to deliver to customers outside; employee did not wash hands before touching clean plates; educated and suggested to wash hands;

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- at three compartment sink- chlorine solution

Intermediate - Manager or person in charge lacking proof of food manager certification.

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

Basic - Floor tiles missing and/or in disrepair- tiles cracked by walk-in cooler

Basic - Food stored on floor- observed mashed potato container on the floor in walk-in cooler; stored properly Corrected On-Site

Basic - Interior of reach in freezer in disrepair/has exposed insulation.

Basic - Soiled dry wiping cloth in use- for wiping knife used to cut sandwiches Advised to have sanitizer bucket set up;

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); fixed to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and scallops over cooked chicken in walk-in cooler Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (55F - Cold Holding); sausage (60F - Cold Holding); 2 big containers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- raw shell eggs at cook line; Time marked Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato casserole (102F - Hot Holding) on top of oven; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F and hot hold at 135 F or above

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at 3 compartment sink;

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 - Employee beverage container on a food preparation table- next to three compartment sink Removed Corrected On-Site

Basic - Ice scoop handle in contact with ice- at soda dispenser - stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee came from outside and began handling raw fish and clean utensils without washing hands first. Advised employee who washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler; Raw Cracked eggs stored above ham slices Advised operator who fixed Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

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. Emailed poster

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (50F - Cooling)since 2:15 @3:15@3:45-same Items stored in overfilled container At this current rate food will not reach 41F within four hours. Operator moved to quick chill Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding); on prep table shelf. Out less than four hours. Placed in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (58F - Cold Holding); on prep table. Not prepped or portioned. Out less than four hours. Placed in cooler. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CATHERINE MURPHY 9/27/2018 Repeat Violation

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. At front counter Corrected On-Site

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. Salmon in walk in cooler Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees coffee in open cup Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employees eating at prep table in kitchen next to slicer Corrected On-Site

Basic - Food stored on floor. Fish avocados Potatoes on floor in walk in cooler Corrected On-Site 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. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 9/20/23.

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. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table next to slicer. Operator removed. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; pan of raw fish, box of avocados and container if butter stored on floor. Advised operator to properly store items 6 inches off floor. Operator began rearranging items to be placed on shelves. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. At walk-in cooler; multiple ready to eat items and multiple raw items stored uncovered. Advised operator to cover stored food. Operator began covering items with plastic wrap. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At prep area; container of commercially processed reduced oxygen packaged tuna, thawing at room temperature. Operator moved to reach in cooler Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line prep table; raw shell eggs (63°F - Ambient/Cold Holding). Operator stated being held 1 hour, moved to walk-in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line prep table; cooked potatoes (58°F - Cold Holding); cooked sausage (60°F - Cold Holding). Operator stated being held 1 hour, previously cold held in walk-in cooler, operator returned to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Pan on top of oven; mashed potatoes (77°F - Hot Holding). Operator stated being held less than 2 hours, placed in oven to reheat.

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/ CFM arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint

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. At walk-in cooler; commercially processed ROP salmon/mahi labeled to remove from package before thawing, no longer frozen. Operator removed from ROP. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; pans of raw chicken, pans of ROP fish, containers of cooked potatoes, jars of pickles and containers of butter all stored on floor. Operator removed from floor. Corrected On-Site Repeat Violation Admin Complaint

Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. At prep table; raw shell eggs stored on cutting board while cutting board is being used to cut ready-to-eat ham. Operator removed eggs, washed, rinsed and sanitized cutting board. Corrected On-Site

Basic - Stored food not covered. At walk-in cooler; stored corned beef hash, shredded cheese, sliced roast beef, grits stored uncovered. Operator covered items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cook line; employee touched washed tomatoes while cutting to be used in salsa. Discussed with employee, employee put on gloves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw tuna stored over cream cheese, raw pork stored over cut fruit. Operator moved raw items below ready-to-eat. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At kitchen; shell eggs stored on prep table at room temperature. Operated stated being held less than 4 hours, moved eggs to cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line; Raw bacon (65°F - Cold Holding), item being held in pan on shelf. Operator stated being held less than 4 hours, moved to cooler. Corrective Action Taken

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 - Spray bottle containing toxic substance not labeled. At front counter; spray bottle containing soap not labeled. Operator labeled. Corrected On-Site

Basic - Food stored on floor. At walk-in cooler; pans of raw ROP fish and tubs of butter stored on floor. Discussed with operator. Operator instructed employee to remove items from floor. Corrective Action Taken

Basic - Stored food not covered. At walk-in cooler; multiple items stored uncovered. Discussed with operator. Operator instructed employee to cover items. Repeat Violation Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato soufflés (89F) - sitting out at room temperature on top of oven - held under 1 hour - operator moved to oven to reheat. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - tuna salad, cut potatoes prepared over 24 hours not date marked - operator date marked. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Walk in cooler - sliced corned beef, corned beef hash - operator covered. Corrected On-Site Repeat Violation

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

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/. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Vegetable soup from 5 days prior-operator date marked. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep surface at kitchen prep table and front counter flip top. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board - operator removed wet towel from under cutting board. Corrected On-Site

Basic - Open dumpster lid - operator closed. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - shredded cabbage - operator covered. Corrected On-Site