SANDPIPER BEACH CONCESSIONS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above condiments

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 68F sitting next to grill. Advised to use time as public health controls for up to 4 hours. Provided written plan via email

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -digital probe thermometer on site not turning on.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Food stored in a location that is exposed to splash. -caddy for produce stored next to handsink without a splash guard Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes at ambient air temperature next to grill, manager stated less than 2 hours. Discarded for fresh tomatoes, advised to person in charge to utilize time as public health control for 4 hours, marking time on site. - From follow-up inspection 2024-04-25: Must be in compliance upon next unannounced inspection Time Extended

Intermediate - - From initial 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. - From follow-up inspection 2024-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -flat top grill, carbon build up - From follow-up inspection 2024-04-25: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-04-25: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. -open cheese inside stand up fridge - From follow-up inspection 2024-04-25: Time Extended

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. -raw burger cooked to 153F, employee reheated for 20 seconds Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw burgers stored above condiments inside refrigerator Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs 48-51F inside refrigerator across from line, manager states loaded in 3 hours prior. Added ice to bins Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hot dogs 118-121F, manager reheated to 165F Corrected On-Site

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

Basic - Food stored in a location that is exposed to splash. -caddy for tomatoes/vegetables next to hand sink without splash guard Corrected On-Site