BEACHSIDE JOHNNYS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over produce in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus at 130°f. Operator reheated to 165°f. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle with cleaner stored in food preparation area.

Intermediate - Clam/oyster tags not marked with last date served.

Intermediate - Knife stored in hand wash sink at cookline.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor area(s) covered with standing water at cookline.

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

Basic - Interior of microwave has accumulation of food debris.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered, open bag of salt under prep table.

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Warning - From follow-up inspection 2022-07-08: Time Extended

High Priority - 2 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped ham and chopped tomato in top area of reach in coolers to 47°f. Advised operator to keep lid closed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy at 119° at cookline.

Intermediate - Establishment not maintaining clam tags for 90 days.

Basic - Ceiling tile missing in storage area.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

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

Basic - Nonfood-contact surface soiled with food debris, table under prep table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.