TREATS ON THE BEACH

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed with soap in handsink and set to air dry without sanitizing

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 44F, chicken salad 47F, provolone 45F. Sandwich cooler overnight. Door opened and closed frequently prior to inspection - smaller amounts have higher temps. Operator adjusted thermostat. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing utensils in front handsink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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. Mia

Basic - Accumulation of debris in three-compartment sink. Residue

Basic - Light not functioning. Walk in cooler

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili 7/14

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. Turkey from Saturday Corrected On-Site

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

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. New employee on duty with no food handler training

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler and freezer fan covers - three compartment sink interior - ice pop freezer lid track area

High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 135F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Cheese sauce 79F, heating in steam table for less than an hour per operator. Employee stirred and 20 minutes later 84F

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. Turkey opened Friday Repeat Violation

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. Issued to operator Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold containers/lids/utensils front counter Repeat Violation

Basic - - From initial inspection : Basic - Water spraying onto floor surface. From left side of three compartment sink Warning - From follow-up inspection 2022-07-20: Operator scheduled to replace Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tcs can of cheese sauce opened 11/17

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 bag of sliced Turkey, opened over the weekend per employees on duty Corrected On-Site

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. Employee on duty Danielle

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