Beachside Hotel And Suites

Basic – Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.

Basic – Bulk milk dispenser with dispensing tube not cut at an angle.

Basic – Cardboard used to line food-contact shelves

In reach in freezer behind bar

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Raw tuna, salmon, and mahi fully thawed in sealed packaging bearing thawing requirements

Basic – Employee eating in a food preparation or other restricted area

Employee eating bowl of eggs over prep table in kitchen

Basic – Employee preparing food in customer section of dining area.

Basic – Single-service articles improperly stored

Multiple open cases of single service items stored on the floor in office

Basic – Standing water in floor drain/floor drain draining very slowly

Drain beneath mop sink/triple sink overflows when draining a single well

High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands

Employee washed hands for less than 5 seconds

High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized

Dish washer is briefly spraying sanitizer from dispenser hose over wares for only a few seconds. Educated and had employee reawash and sanitize Corrective Action Taken

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

Observed 11 live flying insects in bar area Warning

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized

500+ppm. Operator diluted to 300ppm Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef stored over cooked chicken in lower area of reach in cooler. Operator moved Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. nRaw tuna, salmon, and mahi fully thawed in sealed packaging bearing thawing requirements

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Surface area surrounding dispenser nozzles of milk dispenser has an accumulation of mold like substance

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

All test strips are either expired or damaged

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

Christi and Kayla have been working for over 60days and have not acquired certificates

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.