FRENCHMANS CREEK BEACH CLUB

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses on face and continued to cook foods without changing gloves and washing hands first; Operator educated Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked crab legs 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. sliced cheese (44F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; placed in ice; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Burgers thawing on top of convection oven ; moved in the cooler Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce and fruits over cooked shrimp and lobster in walk-in cooler; stored properly Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. In kitchen at dish washing station unlabeled spray bottle with bleach, discussed with operator who labeled bottle. Corrected On-Site Warning - From follow-up inspection 2025-10-21: In kitchen at dish washing station unlabeled spray bottle with bleach, discussed with operator who labeled bottle. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. In kitchen dish machine brain boards leaking onto floor, discussed with operator to repair pipe. Warning - From follow-up inspection 2025-10-21: In kitchen dish machine brain boards leaking onto floor, discussed with operator to repair pipe. Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At cook line utensils in unclean water; discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked over chicken salad on the speed rack in walk-in cooler; stored properly Corrected On-Site

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- burgers and chicken on top of the stove at cook line Advised; food on time since 12:00 pm; time marked Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over fruit salad in walk-in cooler Stored properly Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper hand towels in contact with fresh herbs - operator removed. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1 quart beet hummus 11/17.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Lunch kitchen make table - Potato pancakes (47F - Cooling) 12:15pm ambient cooling since 12:00pm - operator chose to discard.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers top drawer salad station

High Priority - Dented/rusted cans present. At canned food storage rack; 1 dented #10 size can prunes and 1 dented #10 size can of roasted peppers See stop sale. Operator discarded cans.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At downstairs reach in cooler; raw shell eggs stored over ready to eat pasteurized liquid eggs. Operator moved raw shell eggs to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At Lunch drawers under grill; cooked turkey, prepared onsite/date marked 1/29. See stop sale.

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 Lunch drawers under grill; commercially processed reduced oxygen packaged raw mahi (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.

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 Lunch drawers under grill; commercially processed reduced oxygen packaged raw mahi (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.

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. At bar dish machine; chlorine 0ppm. Operator set up triple sink to quaternary 200ppm. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At downstairs reach in wall cooler; raw shell eggs stored over butter. Operator moved eggs below butter. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lunch cook line Lift top cooler; cut sausage (50°F - Cold Holding); coleslaw (50°F - Cold Holding); grilled chicken (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Lunch cook line Lift top cooler; cut sausage (50°F - Cold Holding); coleslaw (50°F - Cold Holding); grilled chicken (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop. Repeat Violation Admin Complaint

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen; hand wash sink used to store/fill dispensing pitchers. Operator removed. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense. Operator removed bowl. Corrected On-Site

Basic - Floor area(s) covered with standing water. At bar around dish machine; standing water on floor.

Basic - Food not stored at least 6 inches off of the floor. At walk-in cooler; storage containers filled with brine/chicken stored on sheet tray on floor. Operator placed deep pan under sheet tray. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over pickled herring - operator moved salmon to different location. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lunch kitchen make table - cooked potatoes (47 - Cold Holding) tuna salad (44 - Cold Holding) operator states not portioned or prepared today held over 4 hours - See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lunch kitchen make table - cooked potatoes (47 - Cold Holding) tuna salad (44 - Cold Holding) operator states not portioned or prepared today held over 4 hours - See stop sale. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottle from prep surface. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing from prep hand sink - operator provided. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lunch kitchen - sour cream (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding) operator states not prepared or portioned today and held over 4 hours - See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lunch kitchen make table - sour cream (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding) operator states not prepared or portioned today and held over 4 hours - See Stop Sale.

Intermediate - Identity of food or food product misrepresented. Menu states Antarctic Salmon - invoices show Scottish salmon . Operator states they could not produce an invoice at time of inspection.

Basic - Cloth used as a food-contact surface. Wet white cleaning towel covering matza balls - operator removed. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - cooked potatoes, cooked rice, cooked pasta and cooked chicken - operator covered. Corrected On-Site