NORTH BEACH TORTILLA CO

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance on door of reach in freezer.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical sanitation dishwasher machine with 0ppm chlorine reading. Operator primed machine with 100ppm chlorine reading during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ready to eat sauces in walk-in cooler. Operator properly stored during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in small ice bun located in upstairs kitchen

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags not dated.

Basic - Bowl or other container with no handle used to dispense food, flour upstairs.

Basic - Working containers of food removed from original container not identified by common name, rice downstairs, flour upstairs.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in both upstairs and downstairs walk-in cooler with debris buildup. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Smoked pulled pork held at 124F. Operator removed from hot holding and properly reheated to 178F during inspection. Corrective Action Taken

Basic - Food stored on floor. Observed one case of raw beef stored on floor in walk-in cooler. Operator properly stored during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator printed and properly posted during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guard with accumulation of dust inside downstairs walk-in cooler.

Basic - Stored food not covered. Observed deserts on speed rack inside walk in cooler not covered.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.crab meat over corn in reach in freezer. Manager corrected rotation. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chorine 200ppm at bar. Employee corrected solution to 50ppm. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upstairs restaurant.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, phones, charger stored on 2 prep tables in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Upstairs bathroom. Sink near oven .

Basic - Soiled dry wiping cloth in use. Stored on cutting board at make bar.

Basic - Stored food not covered. Grits in walk in cooler.

Portable fire extinguisher missing from its designated location. For reporting purposes only. 2 stored on floor in kitchen. Manager placed on wall hook. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 ppm. Manager fixed chemicals. Retested at chlorine 100ppm Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Sheet pan of shucked oysters, no tag associated with batch.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry station make table: raw chicken 46F, raw shrimp 47F, raw oysters 49F, Less than 3 hours per chef. Chef moved to freezer for rapid cooling, retemps: raw shrimp 35F, raw oysters 32F, raw chicken 42F, Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker needed on hose Bibb under hand wash sink by dish area.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke not identified as raw on the menu. Manager drew asterisks next to item on menus. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Sheet pan of shucked oysters, no tag associated with batch.

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. Provided operator with sign, posted at time of inspection. 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. Observed 2 food handlers in kitchen hired over 60 days, no proof of training.