THE BEACH HUT CANTINA

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -tomo marked beyond 7 days from original prep/opening inside walk in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -slaw Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -several unsecured tanks out front near entrance

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristbands while handling food

Basic - Employee with ineffective hair restraint while engaging in food preparation. -cook, bandana not covering some hair in front while handling food

Basic - Hole in or other damage to wall. -area above 3 compartment sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -unit in bar containing ice cream mix

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease inside hood filters

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Box containing packages of paper plates has old food debris/soil residue inside. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. -in dining area near entrance

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline

Basic - Equipment in poor repair. -multi use prep surface next to 3 compartment sink -worm wire racks

Basic - Floor soiled/has accumulation of debris. -under cookline equipment

Basic - Hole in or other damage to wall. -some wall damage in various areas of establishment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, sides of splash guards

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall near fryers

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen, donned gloves before handling portion cup of food, handling tortillas without first washing hands

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone prior to handling cooked food without washing hands after touching cell phone. Advised that personal phones are considered soiled surfaces requiring hand wash prior to handling/preparing food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish inside cooler at end of cook line 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority 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. -cooked birria marked 6/19 -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria marked 6/19. Advised to count day of cooking inside walk in cooler -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18

Intermediate - No soap provided at handwash sink. -hand sink towards back Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -digital probe thermometer, with dead battery or not functioning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion of interior of ice machine behind counter

Basic - Bowl or other container with no handle used to dispense food. -food tray used to dispense french fries from bulk container

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook/food handler wearing wristbands/watches while preparing food.

Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs on floor in back -case of frozen drink mix on floor inside walk in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop left inside flour container is touching food

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k extinguisher on wall next to fryers

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pico marked 4/7, see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pico marked 4/7

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ice cream mix inside cooler in disrepair, 55F more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix 55F inside cooler in disrepair more than 4 hours, see stop sale.

High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner stored on multi use table next to stacked clean lexans/pitcher Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back blocked by large trash can Corrected On-Site

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. -door to beverage cooler in back now allowing ice cream mix to maintain 41F or below

High Priority - Operating with an expired Division of Hotels and Restaurants license. -renew online at www.myfloridalicense.com

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened carton of island oasis refrigerated ice cream mix

Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at end of bar used as dump sink for beverage

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/ -must be in compliance upon next unannounced inspection

Basic - Buildup of food debris/soil residue on exterior of containers/handles. -cinnamon sugar shaker/salt shaker

Basic - Carbon dioxide/helium tanks not adequately secured. -tanks unsecured in corner near restrooms

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -corner of ceiling tile near bathrooms

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door to small fridge next time walk in

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -area behind dry storage shelving in back -backsplash behind flat top

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -inside makeline cooler at end of cookline, pam of raw shrimp in top section is stored above packages of bread, other ready to eat foods.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 118-158F inside steam table on cook line. Person in charge stated placed on line 2 hours prior. Manager reheated to 165F

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open sleeve of processed american cheese inside walk in cooler

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -carved/shredded chicken ambient cooling from prep 46-47F inside walk in cooler inside deep pan 3.5 hours from prep. Advised to monitor cooling to ensure food adequately cools to 41F within 4 hours from exposure time room temperature during prep. Person in charge split pan into half portions and placed into freezer to expedite cooling. Corrective Action Taken

Basic - Accumulation of slight black/green mold-like substance in the interior of the ice machine/bin. -plastic splash guard, bottom threshold

Basic - Bathroom fixtures not easily cleanable. -toilet seat to mens restroom, manager stated new seat ordered

Basic - Carbon dioxide/helium tanks not adequately secured. -several in hallway near restroom door

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/light fixture above prep area on cook line

Basic - Floor soiled/has accumulation of debris. -grease on floor behind fryers on cook line

Basic - Working containers of food removed from original container not identified by common name. -bulk lexan container of sugar. Advised to label container if not leaving labeled bag inside container.

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type K on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -microwave on shelf at end of line

Intermediate - Handwash sink not accessible for employee use at all times. -bucket stored on top of hand sink in prep area

Basic - Ceiling tile missing.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food.

Basic - Floor soiled/has accumulation of debris. -under sinks

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice Corrected On-Site

Basic - Insect control device installed over food preparation area. -bar area, above single service cups Corrected On-Site

Basic - Nonfood-contact shelving exposed to steam not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw shrimp with gloves, prior to donning new pair of clean gloves without washing hands before plating with cooked/ready to eat food -discussion with person in charge about changing tasks from handling raw and ready to eat food on cook line

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood/poultry in pans above bag of apples, hot dogs inside makeline cooler on left side of unit

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked birria, see stop sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria, person in charge discarded

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added ti moo sink, vacuum breaker attachment required at threaded end of splitter where a hose may be connected

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink across of 3 compartment sink blocked by equipment -pan stored inside hand sink in bar

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using lactic acid based sink and surface sanitizer, nontest strips available at establishment during inspection

Basic - -Employee with no hair restraint while engaging in food preparation. -employee with no beard restraint while engaging in food preparation.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white splash guard inside ice bin with black/colored substance.

Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense french fries

Basic - Floor soiled/has accumulation of debris/grease. -behind fryers/cooking equipment

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. -interior of fryers soiled with grease build up

Basic - Working containers of food removed from original container not identified by common name. -pan of sugar/white substance without label on dry shelving in back

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -joe - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -back corner near dry storage racks - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -handsink cabinet at bar - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under dish sink - From follow-up inspection 2023-02-15: Time Extended