Beach House Restaurant

Observed during the course of this inspection that the facility deli slicer displayed old food buildup on it. COS: Management cleaned and sanitized the unit. CA: Glynn EH instructs management to ensure that all food contact surfaces are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had soaps and sanitizers stored above single use gloves in the back storage hall. COS: Management re arranged the storage of items. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from food, equipment, and single use items.

Observed during the course of this inspection that a staff member was using a sanitizer bucket of chlorine sanitizer mixed with dish detergent to wipe tables in the dining room and the concentration of sanitizer exceeded 200ppm. COS: Glynn EH instructed staff member to discard the mixture and create a mixture of just bleach water to use on the tables. Staff member complied. Glynn EH further instructed staff member to not mix any chemicals. CA: Glynn EH instructs management to ensure that all staff are instructed to only use sanitizers of the appropriate concentrations when sanitizing food contact surfaces/equipment and dining tables.(Chlorine 50-100ppm not to exceed 200ppm, Quat 150-200ppm not to exceed 400ppm) Glynn EH instructed management to ensure that all staff are trained to never mix chemicals and to only use them as per the manufacturers instructions.

Observed during the course of this inspection that the facility had a large container of pork "Tasso Ham" gravy that had been cooked and begun cooldown on 08/26/2025 and during inspection was at 56 deg f on 08/27. COS: Gravy Was discarded. CA: Glynn EH instructs management to adjust the cooldown process to use smaller metal pans and document temps during cooldown to ensure that foods are going from 135 - 70 deg f within 2 hrs and from 70 to 41 or below within 4 hrs or fewer.

Observed during the course of this inspection that the facility had 2 containers of "tasso ham" gravy one dated for prep on 08/18/2025 and one with no date label at all. COS: Both containers were discarded. CA: Glynn EH instructs management to ensure that all tcs foods that will be in the facility longer that 24 hrs once prepped are labelled with a date indicating when they should be discarded within 7 days. Foods that have passed their 7 day discard date shall be discarded immediately upon discovery.

Observed during the course of this inspection that the facility had an ice scoop stored inside of a container with dirty water and floating particulate. COS: Management had the scoop and buckets cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact equipment is being serviced frequently enough to keep it clean to sight/touch and sanitary.

Observed during the course of this inspection that the facility had a working container of "Degreaser" stored inside of a pre mixed chemical sanitizer bottle. COS: Management properly labeled the bottle. CA: Glynn EH instructs management to ensure that all working containers of cleaners are properly labelled with the common name of the chemical inside of them.

Observed during the course of this inspection that the facility had multiple open containers of tcs keep refrigerated whole milk that were not labelled with a 7 day discard date. COS: Milk was discarded. CA: Glynn EH instructs management to ensure that all tcs uncultured dairy products are labelled with a 7 day discard date when the container is originally opened.

Observed during the course of this inspection that multiple pieces of Reduced Oxygen Packaged Tuna were completely defrosted without allowing oxygen into the ROP environment. COS: Management discarded the fish. CA: Management stated that staff will be trained to completely remove any ROP fish from the packaging before thawing.

Observed during the course of this inspection that the facility was storing coffee filters uncovered in multiple areas of the facility. COS: Coffee filters were placed into bags when identified. CA: Glynn EH instructs management to keep all coffee filters and other single service items properly stored in the original packaging or otherwise protected from contamination.

Observed during the course of this inspection that the lid and door of the facility ice machine were unsealed and in disrepair. CA: Glynn EH instructs management to have the ice machine lid and door repaired.

Observed during the course of this inspection that staff had personal items (Lotions) stored in food prep areas. COS: Items were removed. CA: Glynn EH instructs management to create a specific designated area for employee items and activities to be stored and engaged in that does not create a contamination risk inside of the food prep areas.

Observed during the course of this inspection that the facility reach in cooler with multiple drawers located next to the steam table was cold holding tcs food items between 45 - 56 deg f. COS: All tcs foods were discarded. CA: Management stated that the cooler will not be used for tcs food items until the unit is repaired/replaced and verified to hold tcs food items at 41 deg f or below.

Observed during the course of this inspection the staff was washing dishes at the 3 compartment sink and there was no verifiable concentration on sanitizer in the sanitize portion of the sink. COS: All dishes were sent through the Glynn EH verified mechanical high temp dishwasher. CA: Management stated that staff will sanitize all dishes in the mechanical dishwasher until repairs are made to the 3 compartment sink sanitizer.

Observed during the course of this inspection that the facility had buttermilk stored on ice at 74 deg f. COS: Management discarded the butter milk. CA: Management stated that they will either store the buttermilk on an appropriate "50/50-ice/water" mixture ice bath at 41 deg f or develop an appropriate written protocol for 4hr time as a public health control and discard the buttermilk and breadings every 4hrs and display the appropriate documentation.

Observed during the course of this inspection that the facility had jackfruit taco topping stored at 46 deg f and fish dip stored at 44 deg f in a prep top cooler. COS: Food items were discarded. CA: Glynn EH indicated that the items were being stored improperly in a way that was keeping them from staying 41 deg f or below.

Management stated that they would order the appropriate storage bars would be ordered so that all food items could be stored inside of the unit as intended and be kept at 41 deg f or below.

Observed during the course of this inspection that the facility had jackfruit taco topping stored at 46 deg f and fish dip stored at 44 deg f in a prep top cooler. COS: Food items were discarded. CA: Glynn EH indicated that the items were being stored improperly in a way that was keeping them from staying 41 deg f or below.

Management stated that they would order the appropriate storage bars would be ordered so that all food items could be stored inside of the unit as intended and be kept at 41 deg f or below.

Observed during the course of this inspection that the facility had multiple large containers of foods in refrigeration units uncovered. COS: Management covered items with plastic wrap when identified. CA: Management stated that when food items are not in direct use or cooldown from being cooked they will be covered to protect from vertical contamination.

Observed during the course of this inspection that the facility bar dishwasher was connected to an empty bucket of sanitizer. COS: PIC Supplied a full container of sanitizer to the machine. CA: Management stated that staff will be trained to test the levels of sanitizer being supplied to the machine every morning to ensure a proper level of chemical.

Observed during the course of this inspection that the facility had a tall reach in cooler located beside the ice machine that was holding multiple tcs food items for making pizzas at 43 deg f and above. COS: Management discarded all tcs food items and instructed employees not to use the unit. CA: Management stated that they will not use the unit for storing tcs food items until repairs are made and the unit can hold these food items at 41 deg f or below.

Observed during the course of this inspection that the facility ice scoop bucket displayed significant buildup on the internal surfaces that come into contact with the ice scoop. COS: Management had the entire assembly cleaned and sanitized. CA: Management stated that they will train staff to clean and sanitize the ice scoop and bucket at the beginning of the day and as often as necessary to ensure sanitary conditions.

Management stated that they would create holes at the bottom of the bucket so that water does not accumulate as quickly.

Observed during the course of this inspection that throughout the main kitchen in multiple areas there were sanitizer solutions and potentially toxic cleaning chemicals stored on top of prep top surfaces and food storage areas. COS: All items were moved to an approved area when identified. CA: Management stated that staff will be trained properly store all potentially toxic chemicals in areas that do not create a contamination risk for food preparation/storage areas as well as food contact surfaces and clean utensil storage.

Observed during the course of this inspection that multiple pieces of Reduced Oxygen Packaged Mahi Mahi were completely defrosted without allowing oxygen into the ROP environment. COS: Management discarded the fish. CA: Management stated that staff will be trained to either completely remove any ROP fish from the packaging before thawing or cut the bags open to allow oxygen into the environment.

Observed during the course of this inspection that employee drinks were being stored in multiple areas of the facility where the created a contamination risk to food and equipment. CA: Management stated that they will create a centralized storage area for employee eating and drinking or will have staff store all items where they do not create a contamination risk for foods and equipment.

Observed during the course of this inspection foods being stored uncovered in the walk in cooler as well as the warmer cabinet. COS: Management had the foods covered. CA: Management stated that they will re train staff to properly cover all food items when in storage waiting to be used.

Observed during the course of this inspection a reach in cooler operating at reduced capacity. COS: Management removed appropriate temp tcs foods and restricted the use of the unit with tcs foods. CA: Management had maintenance repairing the machine during the inspection and stated that they will not use the cooler with tcs cold hold food products until repairs are finished and machine is operating at full capacity.

Observed during the course of this inspection a large pan of ROP tuna was completely defrosted while still in the package with no opening. COS: Management discarded the fish. CA: Management stated that staff will be trained to either completely remove fish from the packaging or create an opening in the package prior to defrosting.

Observed during the course of this inspection that the facility had food boxes stored on the floor in the walk in freezer. COS: Management put boxes on a shelf. CA: Management stated that they will re train staff to properly store all foods at least six inches off of the floor in the walk in freezer and throughout the entire facility.