OCEAN CLUB SNACK BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over soup at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outdoor bar reach in cooler: milk (49F - Cold Holding); heavy cream (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outdoor bar reach in cooler: milk (49F - Cold Holding); heavy cream (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

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

Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad 43F-46F, stacked to high in flip top cooler across chest freezer on cook line. Not prepped today. Unit was filled 1 hour ago. Tuna was placed in unit underneath. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked salmon vacuum packaged. Chef stated fish will no longer be vacuum packaged. See stop sale

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Cooked salmon vacuum accidentally packaged by a new employee. Chef stated fish will not be vacuum packaged. See stop sale

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler number 2. Chef discarded the food. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm on cook line. Cook set up fresh solution at 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - sliced nova (51F - Cold Holding); whipped cream cheese (48F - Cold Holding); sliced ham (51F - Cold Holding)not portioned or prepared today held under 4 hours in double pan - operator moved to freezer for quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tomato bisque (87F - Cooling) 10:30am heat cooling since 9:30am recheck 30mins 80F. Operator moved to freezer. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed thermos from ice cream station cooler. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 107°F. Water was discarded. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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

Basic - Cook beverage container on a food preparation table at cook line. Cook removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar.

High Priority - Raw chicken over ground beef not properly separated from each other in holding unit based upon minimum required cooking temperature, in walk in cooler. Chef reversed. Corrected On-Site

Intermediate - Spray bottle containing toxic sanitizer not labeled in dish area. Operator labeled. Corrected On-Site