BENNY'S ON THE BEACH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly. 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 flip top coolers top and bottom portion, ranch dressing (65F - Cold Holding); coleslaw (56F - Cold Holding); diced tomato relish (48F - Cold Holding); Caesar dressing (46F - Cold Holding); sour cream (50F - Cold Holding); raw fish (49F - Cold Holding); raw shrimp (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into ice bath to quick chill. Corrective Action Taken Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At cook line, low boy refrigerator door at fry station does not close properly, allowing food to not hold proper temperatures. Advised operator to not store any temperature controlled foods in unit until repaired. Warning

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, vacuum sealed fish thawed. Per operator, fish was thawed less than 1 hour prior. Operator removed fish from vacuum sealed package. Corrective Action Taken Warning

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line, low boy refrigerator door in disrepair, Insulation exposed. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable stock 46 f cooling overnight

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. vegetable stock 46 f cooling overnight

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then put on gloves without washing hands to handle chopped onions . 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. Employee putting together 8 toasted bread with bare hands. Explained.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee putting together 8 toasted bread with bare hands. Explained.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs stored on counter at pastry station. Raw shell eggs ambient air temperature 63 f. Employee moved eggs to reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.

High Priority - Time/temperature control for safety food re-served to customers. Unused Butter packets from the previous guest not discarded. reserved to the guests. Explained. Manager discarded the butter packets.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb at dipper well at pastry station.

Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. On menu advertising Fresh squeezed juice pineapple, watermelon,grapefruit. Fresh pineapple juice was squeezed on 02/20/2025 morning as per label and manager.today is 02/21/2025. Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter 68 f at 09:34 am as per manager prepared 5 minutes ago. Second temperaturé 68 f at 9:56 am. At this rate of ambient cooling it will not reach 41 or colder within 4 hours vegetable stock 46 f cooling overnight

Intermediate - Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , employee removed both. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f

Basic - Bowl or other container with no handle used to dispense food. Server used glass to scoop ice for beverage at soda station. Explained and she used scoop. Corrected On-Site

Basic - Dead roaches on premises.3 dead roaches near hotwater heater in dry food storage room. Employee cleaned. 1 dead roach next to ice machine by walk in freezer. This is separate room far away from the kitchen. Employee cleaned. Corrected On-Site

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. Employee drinking from open beverage container at server station upstairs. He put lid on the cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained. He put on hat. Corrected On-Site

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

Basic - Food stored on floor. Boxes of fish stored on floor in walk in freezer.

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

Basic - Single-service articles not stored inverted or protected from contamination. Clamshell to go containers, platters and lids in dry food storage area. Manager inverted Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , Corrected On-Site

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. Bar tender touching limes lemons and olives with barehands and placing them in drinks. Employee observed touching ready to eat bread with barehands. Employee plating cooked ready to eat tomato's with barehands. Educated on site. Gloves used by employees. Warning

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pulled liquid eggs over raw calamari in walk in cooler Operator stored property.Warning Corrected On-Site Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. pulled pork (53F - Cooling)at 2:30 pm to 53F at 2:45 pm since 11 am in walk in cooler. Food in large covered plastic container. At this rate, food will not cool within 4 hours. Food uncovered. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (119F - Hot Holding) on cook line stove top. Per operator shrimp cooked and hot holding less than four hours. Reheated to 165F. pastry area grilled chicken (112F - Hot Holding). Per operator chicken out less than four hours. TPHC document sent to operator. Chicken placed on four hour time. Corrective Action Taken Warning

Intermediate - Clams tag removed from original container prior to container being emptied. In walk in cooler b Warning

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 to operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing celery in hand sink at end of cook line. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. Operator states two brand new employees do not have document. Warning

Basic - Dead roaches on premises. One dead roach under dish machine. Removed. Corrective Action Taken Warning

Basic - Floor soiled/has accumulation of debris. Floors unclean behind ice machine. Warning

Basic - Food stored in a room/shed that is not fully enclosed. Units outside not locked storing drink mixers and salt. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at end of cook line. Warning

Basic - Working containers of food removed from original container not identified by common name. Flour on cook line. Flour and sugar containers on top shelf in pastry area. Warning

High Priority - Dented/rusted cans present. See stop sale. butter block 51, ricotta cheese 57 stored overnight in bakery cooler. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on glass window in closed dining room. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham 46, monster cheese 52, goat cheese 46, in reach in cooler on cook line as per manager less than 1 hour in this cooler. butter block 51, ricotta cheese 57 stored overnight , ranch dressing prepared onsite 45, blue cheese dressing prepared onsite 44 in fruit cooler as per manager less than 1 hour in this cooler. Warning

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

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Liquid soap in cup in tray. Explained and manager labeled. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Stainless steel bowl used to scoop breakfast potatoes on cook line. Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Bakery cooler. See temperature and stop sale. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee preparing food on cook line wearing wrist watch. Explained. He removed the rest watch and washed hands. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In bakery cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 57,,cheddar cheese 49, butter milk 53, I coolers on cook line as per manager less than 4 hours. Explained 41 or colder or use time as public health control measure. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By the side entrance door on north side of the building. Warning

Intermediate - Handwash sink not accessible for employee use at all times.small pan stored in hand sink by bakery area. Manager removed the pan. Corrected On-Site Warning