DAYTONA OASIS BEACHSIDE CNCSSIONS VCDF018

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.

Basic - Cardboard used to line nonfood-contact shelves. -shelf below grill

Basic - Floor soiled/has accumulation of debris. -edges/corners of floor

Basic - Food not stored at least 6 inches off of the floor. -can of jalapeños, container of mustard

Basic - Ice buildup in reach-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles not stored inverted or protected from contamination. -paper food trays next to fryer

Intermediate - - From initial inspection : 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. -commercially processed cooked vegetables Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausages - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. -lining shelf below grill - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Beverage syrup jugs - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : 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 spoon resting inside salt, direct contact - From follow-up inspection 2025-05-02: Time Extended

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. - From follow-up inspection 2025-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sharon reider 2/2019 - From follow-up inspection 2024-04-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs, american cheese 44-45F, inside household refrigerator. Manager stated door opened recently during rush less than 30 minutes prior. Advised to monitor to ensure product cools down to 41F or below

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. -american cheese, hot dogs

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. Corrective Action Taken

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. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor soiled/has accumulation of debris. -under service counter, equipment

Basic - Food stored on floor. -oil on floor near door

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs at 45°f in hailer brand cooler. Operator moved to other cooler.