THE BEACON

High Priority - Medicine not labeled properly. In liquor room observed two bottles of medicine stored over food items. Operator discarded medicine during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed open raw chicken strips stored over fries and onion rings in reach-in freezer at end of cook line. Operator relocated chicken during in. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In standing reach-in cooler near chest freezer observed, cheese (45F - Cold Holding); pasta (45F - Cold Holding). Observed ambient (45F - Cold Holding). Operator stated items had been left in cooler over night and discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In standing reach-in cooler near chest freezer observed, cheese (45F - Cold Holding); pasta (45F - Cold Holding). Observed ambient (45F - Cold Holding). Operator stated items had been left in cooler over night and discarded during inspection.

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. Observed no written cleanup procedures. Provided operator handout during inspection. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ahi poke on menu not identified as raw. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to clean dish shelves. Paper towels were stocked at handwash sink during inspection. Corrected On-Site Repeat Violation

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. Observed one employee hired over 60 days with no proof of training.

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. Observed no proof employees are aware of reporting requirements. Provided operator with form during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed two bottles behind bar without labels. Operator removed bottles to label during inspection. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink at end of cook line across from fryers observed water at 73F. Operator stated employees will use handwash sink at other end of cook line until plumber can fix.

Basic - Equipment in poor repair. Observed chest reach-in freezer with top of lid separating exposing insulation. Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed bottom shelf on prep table at rolling station with rust buildup. Observed bottom shelf of prep table on cook line with rust buildup. Employee started cleaning and lining with foil. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed vents and grease catcher on vent hoods over cook line with grease buildup. Observed sides of fryers and flat top grill with grease buildup. Observed debris buildup in reach-in wine cooler behind bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves with rust buildup.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line with grease buildup.

Basic - Wood food-contact surface not properly sealed. In liquor room next to bar observed shelves made of unsealed wood storing glasses and food items.

Basic - Working containers of food removed from original container not identified by common name. Observed two containers of flour on cook line without label. Operator labeled containers during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Baja dressing (with sour cream) prepared 5/5/22. Dressing discarded.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Baja dressing (with sour cream) prepared 5/5/22. Dressing discarded.

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. Below flip top cooler on cook line stored overnight, 2 pans of pork and 2 pans of beef 49F. Items discarded. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, cheese, cut tomatoes, cut lettuce 49F. Items stocked approximately one hour prior. Top of cooler left open and missing pan. Lid closed to cool items. Below flip top cooler stored overnight, 2 pans of pork and 2 pans of beef 49F. Items discarded. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on top of foil wraps under prep table in kitchen area. Bottle moved and stored correctly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line. Interior of convection oven on cook line.

Basic - Cloth used as a food-contact surface. Cloth under glassware in bar area. Cloth removed. 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. Cook on cook line with styrofoam cup. Lid and straw placed. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Step by rear exit door near dish machine is cracked.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under drink dispenser in kitchen. Floor under cooking equipment in kitchen. Floor under dish machine in kitchen. Floor under bar top. Floor in walk in cooler. Wall behind cooking equipment in kitchen.

Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster outside of establishment.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves below prep tables are rusted. Multiple racks in walk in cooler are rusted. Reach in freezer for french fries is cracked with exposed insulation and heavy ice buildup. Gasket for large two door silver reach in cooler is torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinets below drink dispenser in kitchen. Exterior of cooking equipment in kitchen. Hood filters above cooking equipment. Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. On prep table near entrance to kitchen.

Basic - Working containers of food removed from original container not identified by common name. Sugar container on prep table near entrance to kitchen.