Surf Shack Coastal Kitchen

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

Observed employee drinking on cook line with no lid and straw. Employee discarded drink. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing watch while prepping raw chicken. Employee removed watch, washed hand and replaced gloves at time of inspection

nEmployee with no hair restraint while engaging in food preparation. Employee at cook line. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

A container of white rice 109-112 F double panned hot holds in steam table at cook line. Operator reheating white rice at time of inspection, temped 167-172 F. Corrected On-Site

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

Can opener blade soiled with old food residue.

Intermediate – Handwash sink used for purposes other than handwashing

Sani buckets stored in handwash sink at front service bar. Operator removed

Employee dumped ice water and rinsed personal drink cup in handwash sink at kitchen. Discussed with operator about handwash sink for handwash only. Corrective Action Taken

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

1 employee training expired on 10/01/2023.