MULLIGANS BEACH HOUSE BAR & GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (51-45 - Cooling) seafood bisque (46 - Cooling) in walk-in cooler. As per operator food cooked yesterday and stored in big plastic containers with tight lid. Food never reached 41° F within 6 hours. See stop Sale. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator educated employee. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shell eggs and touched bread without changing gloves. Operator educated employee. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice (51-45 - Cooling) seafood bisque (46 - Cooling) in walk-in cooler. As per operator food cooked yesterday and stored in big plastic containers with tight lid. Food never reached 41° F within 6 hours. See stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (49 - Cold Holding)in walk-in cooler. As per operator food cooked on 2/14. Food left outside. Food out of temperature for less than 4 hours. Food moved to walk-in freezer to quick chill. liquid eggs (58 - Cold Holding); raw shell eggs (56 - Cold Holding); in ice next to flat top. As per operator food brought out of walk-in cooler at 8:00. Food out of temperature for less than 4 hours. Ice bath not properly set up. Operator added ice and water to cover the food containers line and properly quick chill and cold hold. sliced cheese (42-54 - Cold Holding) in sandwich table #1 at cook line. As per operator food not prepared or portioned today. Cheese received already sliced. Food over stacked. Operator removed top portion and placed in reach in freezer to quick chill. wings (51-39 - Cold Holding); fish (42-56 - Cold Holding); shrimp (49-39 - Cold Holding); in sandwich table #3 at cook line. As per operator food not prepared or portioned today. Food over stacked and cooler left open. Food out of temperature for less than 4 hours. Operator removed top portion and moved to reach in freezer to quick chill. potatoes (66 - Cold Holding) at cook line. As per operator food not cooked or portioned today. Food left at room temperature. Food out of temperature for less than four hours. Operator moved food to walk-in cooler to quick chill. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

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. sliced tomatoes (63-56- Cooling)at 9:35 to 57-60 F at 10:22 since 8:30; in sandwich table #1 at cook line.Food over stacked and sandwich table left open. At this rate food will not reach 41 F within 4 hours. Food moved to reach in freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. seafood bisque (110- Reheating)at 9:45 to 113° F at 10:30 since 9:00; rice (77 - Reheating)at 9:45 to 85° F 10:30 since 9:00; at steam table at cook line. As per operator food brought out of walk-in cooler and placed in steam table to reheat. As per operator food cooked on 2/14 At this rate food will not reach 165 F within 2 hours. Food moved on the stove to properly reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (110-125 - Hot Holding); at steam table at waitress station. As per operator food reheated on the stove and placed in steam table to hot hold. Food not covered and gaps in the steam table. Food moved to stove to reheat to 165° Corrective Action Taken Warning

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. clam chowder (86-89- Reheating)at 9:45 to 90F at 10:30 since 9:00 ; black beans (88 - Reheating)at 9:45 to 84° F at 10:30 since 9:00 at steam table at cook line. At this rate food will not reach 135° or above within 2 hours. Operator moved food to the stove to properly reheat. spinach dip (48-50 - Reheating)at 10:15 to 70° F at 10:55 since 9:50; hollandaise sauce (105-125 - Reheating)at 10:15 to 122 F at 11:55 since 9:00 at steam table at waitress station in the kitchen. At this rate food will not reach 135° or above within 2 hours. Operator moved food to the stove to properly reheat. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Degreaser stored BBQ sauce at flat bread station. Operator removed. Corrected On-Site Warning

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

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/ Manager walked in during inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink at waitress station. Operator couldn't provide soap. Warning

Intermediate - Oyster tags not marked with last date served. Only one tag marked with last date it was served. Repeat Violation Warning

Intermediate - Oysters tag removed from original container prior to container being emptied. Operator place back the tag. Corrected On-Site Warning

Intermediate - Wild bird present inside establishment. Wild bird flying in the dining room and kitchen areas. 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. Educated operator Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime. All gaskets at reach in coolers at cook line have accumulation of grease, dirt and slime. Warning

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

Basic - Standing water in bottom of reach-in-cooler all at cook line. Warning

Basic - Stored food not covered. Ice cream container stored in reach in freezer not covered. Operator covered. Corrected On-Site Warning