Wee Pub Beach

Observed 2 chemical bottle containers being stored without any labels indicating the chemical inside at the time of this inspection. COS: PIC labeled bottles. CA: Ensure that all bottles are labeled with common name of chemical being used to prevent potential contamination.

Observed facility ventilation hood with build up of dripping grease at the time of this inspection. CA: Increase cleaning frequency to prevent grease accumulation and potential contamination of food being prepped in the area.

Observed facility storing single service cups as scoops inside food containers at the time of this inspection. COS: PIC discarded cups. CA: Ensure that all utensils used for dipping out are constructed to have 1 specific spot for hand touching and the hand touching area does not come into contact with food product. Ensure this to prevent contamination of food products when grabbing the utensil.

Observed facility ventilation hood with build up of dripping grease at the time of this inspection. CA: Increase cleaning frequency to prevent grease accumulation and potential contamination of food being prepped in the area.

Observed facility storing clean knives on knife rack with rust and staining. Observed facility storing clean spoons on rusted storage rack. COS: PIC removed knives and spoons to be rewashed rinsed and sanitized and educated staff on storing clean utensils in a clean location to prevent contamination.

Observed two bowls with wing sauce left uncovered in a shelve in the main kitchen at the time of this inspection. COS: Management covered sauce. EH instructs PIC to either put lids on bowls or line the shelve immediately above bowls to prevent vertical contamination. CA: All food must be stored covered. CA:

Observed ice machine had moldlike buildup on plastic lip inside ice machine at the time of this inspection. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed food products stored on the floor in the walk in cooler, walk in freezer, and kitchen; as well as two boxes with SSI (cups) in the dry storage area at the time of this inspection. Food products in walk in freezer also stored under dripping ice at the time of this inspection. CA: Ensure single service items and food products are stored 6" above the ground and not under dripping ice to prevent contamination.

Observed facility with microwave roofs with old food build up at the time of this inspection. COS: PIC cleaned and sanitized tops of microwaves.

Observed can opener with old food debris build up at the time of this inspection. COS: PIC placed out of use until cleaning and sanitizing takes place. CA: Increase cleaning frequency to prevent build up.

Observed food products stored on the floor in the walk in cooler and walk in freezer at the time of this inspection. Food products in walk in freezer also stored under dripping ice at the time of this inspection. CA: Ensure food products are stored 6" above the ground and not under dripping ice to prevent contamination.

Observed knives being stored in a container with flaking at the time of this inspection. CA: Ensure clean utensils are being stored in a clean area to prevent contamination.

Observed during the course of this inspection that a facility prep top cooler was storing multiple tcs food items at 45 deg f. COS: Management discarded food items. CA: Management stated that equipment will not be used until repairs are made and the equipment is capable of holding tcs food items at 41 deg f or below.

Observed during the course of this inspection that only 1 of four handwashing sinks located in the main mens/womens restrooms was supplied hot water. CA: Management stated that parts were on backorder to have the sinks repaired and have the supply of hot water restored to at least 100deg f.

Observed during the course of this inspection that the handwashing sink located at the main bar was being used as a dump sink. CA: Management stated that the handwashing sink will be properly identified and staff will be trained to only use that sink for handwashing purposes and use the designated dump sink for disposing of ice and other discarded liquids.

Observed during the course of this inspection that the facility bar dishwashing was being operated without a supply of chemical sanitizer. COS: Management restricted use of the equipment until sanitizer supply is restored. CA: Management stated that they will train staff to test the concentration of chemical sanitizer in the machine regularly and alert management when repairs or re-supply are needed.

Observed during the course of this inspection that this facility had multiple raw and par cooked meats improperly stored in the walk in cooler. COS: Management properly arranged the meats in SWIM-WALK-FLY stacking order and instructed facility to cook all meats to and internal temp of 165 deg f. CA: Management stated that they will re train staff on proper SWIM-WALK-FLY stacking order to prevent the cross contamination of raw animal foods.