MAX BEACH RESORT

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -container of goat cheese marked 2/28 Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sinks across from grill Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -thermometer under ice water calibration measured at a range of temperatures and would not stabilize

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

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -key lime dip marked 8/29. Chef stated cannoli filling with ricotta used, advised of 7 day control of soft cheeses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above precooked wings inside drawer on cookline 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. -key lime dip, pico

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut watermelon inside walk in cooler Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef inside lowboy

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -poold raw eggs for french toast mix stored above raw fish inside cooler Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties removed from intact commercial packaging above veggie burgers inside cooler next to grill Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back soiled plates/glasses prior to returning to bar handling supplies without washing.

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

Intermediate - No soap provided at designated handwash sink. -hand sink on cook line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table next time bag of croutons, box of gloves 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. -ranch dressing house made 7/21, cilantro creme, marked 7/14

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -in house ranch dressing

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -house slaw

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house slaw 49F inside double pan set up in top section of cooler across from grill. From overnight, see stop sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fontina cheese marked 1/10

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fontina cheese marked 1/10 -jalapeno cream cheese

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -blueberry cream cheese, manager corrected. Prepped saturday Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter-space in front of handwash sink next to can of pan spray

Basic - Presetting of insufficiently wrapped silverware and/or tableware outdoors.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment without washing hands -cook

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked pork Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -clarified butter 71F, set up more than 4 hours, see stop sale.

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs 51F

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. -pooled eggs 51F Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -clarified butter

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Employee eating in a food preparation or other restricted area. -cook eating on cook line

Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor next to hand sink

Basic - Presetting of unwrapped silverware and/or tableware outdoors with food contact side exposed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored above cooked wings inside drawer under grill -raw eggs stored above cooked seafood inside walk in cooler in back corner Corrected On-Site

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. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -manager stated could not locate test strips

Basic - Clean pots and pans, plates, not stored inverted or in a protected manner. -stored upright on top surface of warmer shelf

Intermediate - Handwash sink not accessible for employee use at all times. -pan of bread temporarily blocking access on cook line hand sink Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burger offered undercooked by request, no consumer advisory on site. Manager had new menus printed, replaced old menus during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean frying pans stored uncovered on top shelf of makeline below air vents -clean glasses for bar sitting in window exposed due to roll up window Corrected On-Site