BEACHWOOD SEAFOOD KITCHEN & BAR

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw oysters dated 5/17/2024 found at 47f, these have been discarded

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef 45f, raw steak 46f, cooked octopus 47f, repair called, freezer door opened to cooler unit for quick chill until repair arrives. Raw oysters dated 5/17/2024 found at 47f, these have been discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer. Repeat Violation

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Ceiling tile missing. Dish area .

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

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

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.

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Many new employees, very few have trained. Operator to set up training for new employees.

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.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. All fish cryovac today was opened. Operator will no longer pull a vacuum and cryovac proteins. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted . Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bacon Jam (46F - Cold Holding); vodka sauce (46F - Cold Holding); lobster sauce (46F - Cold Holding); créme Brûlée (46F - Cold Holding), half and half 50F cold hold. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef(50F)cold hold, bacon Jam (46F - Cold Holding); vodka sauce (46F - Cold Holding); lobster sauce (46F - Cold Holding); créme Brûlée (46F - Cold Holding), half and half 50F cold hold Warning

Intermediate - Handwash sink used for purposes other than handwashing. Utensils and ice in hand wash sink located on the cook line. Operator removed items from the cook line Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels replenished during inspection Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado cut without stickers removed, cucumber cut before washed. Discussed the importance of washing produce before prepping. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp clothes on counter of cook line Warning

Basic - tape used to repair nonfood-contact surface. Doors to sushi cooler repaired with tape Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 58 F cauliflower , cut cabbage 61 F stored above containers of food in the top area of cooler , cut tomatoes 54F , Mac and cheese 56 F in cooler opposite grill in cooler overnight-temperatures not taken this day- manager discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58 F cauliflower , cut cabbage 61 F stored above containers of food in the top area of cooler , cut tomatoes 54F , Mac and cheese 56 F stored in cooler overnight-temperatures not taken this day - manager discarded - 45/46 F beef, 46 F fish, cut tomatoes 56 F , fish 73 F top section of cooler opposite grill - , potato cakes 44/45F next to alto Shaam-food taken from walk in cooler less than an hour previously - walk in cooler maintaining proper food temperatures - food placed in freezer for quick chill down Corrective Action Taken Repeat Violation

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

Intermediate - Equipment drain line draining into handwash sink at cook line area

Intermediate - Establishment not maintaining mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - heavily soiled / stained cutting board in Sushi prep area

Intermediate - Handwash sink not accessible for employee use at all times. - utensil stored inside hand wash sink at cook line - discussed manager hand wash sinks must be accessible at all times - utensils removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line and food prep areas - discussed with manager importance of proper hand washing and stocking of hand wash sinks for use . - paper towels placed at hand wash sinks Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not used to ensure proper food temperatures.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed consumer advisory and posted Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee bike stored in food prep area leaning on food prep table - discussed with manager - employee moved bike outside Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses at cook line

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler interior of drawers next to Alto Shaam have accumulation of soil residues and mold like build up

Basic - Stored food ( containers of sauces) not covered in walk in cooler manager covered food Corrected On-Site

Basic - Unwashed fruits/vegetables ( box of green beans ) stored with ready-to-eat food.( cut carrots ) in walk in cooler - manager rearranged food Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary - manager changed solution - 200 ppm quaternary at cook line Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies on meat slicer at back kitchen. Operator tried to eliminated live flies, cleaned and sanitized the meat slicer at time of inspection. Corrective Action Taken Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef patty stored over raw fish in reach-in cooler at cook line. Operator moved beef to bottom shelf. Corrected On-Site Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked raw shell eggs contaminated 3 raw shell eggs stored in walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler for seafood: crab mixed 45 °F, lobster salad 45 °F, raw fish filet 45 °F, raw shrimp 46 °F, raw pork 46 °F, raw beef 45 °F. Operator moved all time/temperature control for safety food items to other walk-in cooler. Corrective Action Taken Warning

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Observed a piece of old rotten onion on meat slicer press. Operator discarded onion, cleaned and sanitized the meat slicer at time of inspection. Corrective Action Taken Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Handwash sink at cook line. Provided. Corrected On-Site Warning

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Oyster tag. Operator able to provided tag from file. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator by email. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to operator by email. Operator printed and posted at time of inspection. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Warning

Basic - Ceiling tile missing. Observed 1 ceiling tile missing above food prep table next to walk-in cooler. Warning

Basic - Food stored on floor. Observed multiple cases of food items stored on floor in walk-in freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Repeat Violation Warning

Basic - Stored food not covered. Mashed potato in walk-in cooler. Repeat Violation Warning

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager unable to provide 90 days of freezing records on invoices. Warning - From follow-up inspection 2021-06-03: Manager unable to provide 90 days of invoices for freezing records. Time Extended - From follow-up inspection 2021-08-04: Manager states he has all invoices, but not at establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water not provided/shut off at employee handwash sink. 82°F at hand sink by reach in cooler at end of cooks line by sushi bar. Warning - From follow-up inspection 2021-06-03: 75°F at hand sink by sushi bar. Time Extended - From follow-up inspection 2021-08-04: 76°F water at hand sink by sushi bar. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Over 30 employees. Only one training certificate provided. Warning - From follow-up inspection 2021-06-03: Time Extended - From follow-up inspection 2021-08-04: Employee training not yet completed. Time Extended