Boardwalk Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of Orange Juice

Basic - Food not stored at least 6 inches off of the floor. Orange Juice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Portable fire extinguisher missing from its designated location. For reporting purposes only.

No Violations Were Observed

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.

Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a case of lemons on floor in walk in cooler Manager moved box to a shelf **Corrected On-Site**

Basic - Floors not maintained smooth and durable. Observed floor in walk in cooler in disrepair steel coming up trip hazard Manager called for repair **Corrective Action Taken**

Basic - Ice scoop handle in contact with ice. Observed ice scooper buried in ice at the bar area

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils in kitchen with food contact side up in drying area

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under hand washing sink next to triple sink. Triple sink pipe. Was also leaking.. Plumber was on sight fixed pipes **Corrected On-Site**

High Priority - Small flying insects in bar area. 2-3 flying insects

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna in walk in cooler no date on. Manager confirmed from yesterday

No Violations Were Observed

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**

High Priority - Live, small flying insects main bar. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler **Corrected On-Site** **Warning**

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shepherds pie. Walk In Cooler **Warning**

Basic - - From inspection on 2016-04-08: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Beneath reach in chest freezer **Warning** - From follow-up inspection on 2016-04-09: Not cleaned yet **Time Extended**

Basic - - From inspection on 2016-04-08: Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection on 2016-04-09: No sign **Time Extended**

Basic - - From inspection on 2016-04-08: Basic - Water leaking from pipe and/or faucet/handle. At handwash sink in kitchen **Warning** - From follow-up inspection on 2016-04-09: Operator stated he called Plummer **Time Extended**

Basic - Bowl or other container with no handle used to dispense food. In sugar. Removed and replaced by scoop in handle **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Beneath reach in chest freezer **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**

Basic - In-use ice scoop stored on soiled surface between uses. On top of machine **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter. Water removed **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**

Basic - Water leaking from pipe and/or faucet/handle. At handwash sink in kitchen **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in dry storage bins **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top: lettuce 53-48° tomatoes 46° rice 47° potatoes 45° chicken 44° beef 52° deli meat 51°. Placed in walk in cooler **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Warning**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Warning**

Intermediate - No soap provided at handwash sink. At bar **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Flip top at cookline **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. Main bar.

Basic - Ceiling tile missing. Dishwash room

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwash room. **Repeat Violation**

Basic - Exterior door has a gap at the threshold that opens to the outside. And front garage door in small bar area. **Repeat Violation**

Basic - Food stored in holding unit not covered. Rice bag open n container, no lid, dishwash room.

Basic - Ice buildup in walk-in freezer.

Basic - Interior of ice machine with rust that has pitted the surface. By back door.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small Chest freezer, kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom in small bar.

Basic - No hot running water at mop sink.

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty.

Basic - Single-service articles improperly stored. Plastic spoons, knives not inverted down.

Basic - Unnecessary items/unused equipment on the premises. Unused dishes next to flip top cooler. Wait station as well.

Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Small bar and large bar, and back bar. **Repeat Violation**

Intermediate - Accumulation of food debris/grease on food-contact surface. Sandwich press in dish room.

Intermediate - Hot water not provided/shut off at employee handwash sink.

Intermediate - No hot running water at three-compartment sink.

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. McCall, northside cooler at cookline at 60°. Do not use until maintaining 41° or under. No food in cooler.

Intermediate - Slicer blade soiled with old food debris. Dish room.

Intermediate - Soil residue in food storage containers. White plastic bins with fliur, sugar in dish room. **Repeat Violation**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top across from stove cut tomatoes 51°f, shredded cheddar 51°, shredded cheddar blend 51°. **Warning**Observed 5/16/15 unit in repair.

Intermediate - Encrusted material on can opener blade. **Warning**Observed 5/16/15

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf, lasagna, cooked rice and mashed potatoes in walk in cooler not date marked. **Warning**Observed 5/16/15 no date mark.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed behind and under flip top units, and small chest freezer. **Warning**

Basic - Build-up of mold-like substance on nonfood-contact surface. Observed on wall above and below 3- compartment sink. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and pans on dish storage shelf. **Warning**

Basic - Clean utensils or equipment stored in soiled containers on dish storage shelf. **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed in food prep area. **Warning**

Basic - Floor area(s) covered with standing water. Observed by hand wash station near 3-compartment sink. **Warning**

Basic - Objectionable odor in establishment. Observed in food preparation area near 3-compartment sink. **Warning**

Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris on wall behind food preparation table and small chest freezer. **Warning**

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Observed chicken 152°f, employee placed back on grill and cooked to 170°f. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed male employee, informed employee to wash hands, employee washed hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top across from stove cut tomatoes 51°f, shredded cheddar 51°, shredded cheddar blend 51°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed 1-live roach on left side of ice machine. **Warning**

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5-7 fresh rodent droppings behind utility cart in food preparation area. Operator swept up. **Corrective Action Taken** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed male employee during food production. Employee changed gloves. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued due to adulteration of food product. Observed rice in clear container soiled and mold. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top across from stove cut tomatoes 51°f, shredded cheddar 51°, shredded cheddar blend 51°.12 hrs plus.Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top across from stove cut tomatoes 51°f, shredded cheddar 51°, shredded cheddar blend 51°. **Warning**

Intermediate - Encrusted material on can opener blade. **Warning**

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answer cold hold temperatures and poultry minimum cooking temperature. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed meatloaf, lasagna, cooked rice and mashed potatoes in walk in cooler not date marked. **Warning**

Intermediate - Soda gun soiled. Observed at main bar, back bar, patio bar. **Warning**

Intermediate - Soil residue in food storage containers. Observed clear container with rice soiled and mold at bottom. Operator washed container. **Corrective Action Taken** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed under, behind equipment and on walls throughout kitchen.

Basic - Ripped/worn tin foil used as food-contact shelf cover. Observed under table next to chest freezer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in from stove top turkey 53°f, ham 53°, raw ground beef 53°, roast beef 53° due storage of pan in a pan prohibiting proper temperature 12 hours plus.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw ground beef stored in same container ready to eat turkey,roast beef, ham and corn beef, in flip top unit across from stove top.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in from stove top turkey 53°f, ham 53°, raw ground beef 53°, roast beef 53° due storage of pan in a pan prohibiting proper temperature 12 hours plus.

Intermediate - Accumulation of debris in the interior of the ice machine.

Basic - Ice scoop stored on top of dirty ice machine between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed gravy in flip top unit on cook line at 49°f.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed gravy at 49°f left overnight in flip top unit on cook line.

Intermediate - Encrusted material on can opener blade.

Intermediate - Ice chute soiled. **Warning** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at beefcakes bar area.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed in flip top unit on cook line.

Intermediate - Soda gun soiled.observed at bar areas. **Warning** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food.observed in salt container on dry storage shelf.

Basic - Case/container/bag of food stored on floor in dry storage area.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use knife/knives stored in cracks between pieces of equipment, observed between 2 flip top units on cookline.

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface, observed on wall behind food prep table across from 3 compartment sink.

Basic - Stored food not covered in reach-in cooler, observed in flip top unit -2 nearest door.

Basic - Walk-in freezer shelves soiled with encrusted food debris.

Basic - Wall in disrepair, observed near 3 compartment sink, and behind chest freezer on cookline.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, observed in all4 bar areas.

Intermediate - Accumulation of debris in the interior of the ice machine.

Intermediate - Encrusted material and rust on can opener blade.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Critical - No handwashing sign provided at a handsink used by food employees. Ladys room

Wet mop not hung to dry.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored on top of beef

Critical - Observed raw animal food stored over ready-to-eat food. Eggs over sheperds pie

Critical - Observed raw animal food stored over cooked food. Beef, Walk in cooler

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shredded cheese, Walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauce, Walk in cooler

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Chicken, beef, Walk in cooler

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Chicken, Walk in cooler

Critical - Observed raw animal food stored over ready-to-eat food. Chicken,Walk in cooler

Critical - Observed raw animal food stored over ready-to-eat food. Eggs,, Walk in cooler

Critical - No conspicuously located thermometer in holding unit. Walk in cooler

Observed cutting board grooved/pitted and no longer cleanable.

Observed soda gun holster with accumulated slime/debris.

Wet mop not hung to dry.

Critical - Observed food stored on floor. Lamb Walk In Freezer.

Critical - Observed food stored on floor. Ice, Walk In Freezer

Critical - Observed food stored on floor. Lettuce, Walk In Cooler.

Observed soda gun holster with accumulated slime/debris. Bar #1

Critical - No handwashing sign provided at a handsink used by food employees. Bar #2

Critical - Handwash sink not accessible for employee use at all times. Kitchen

Critical - No handwashing sign provided at a handsink used by food employees. Bar

Critical - Observed food stored on floor. Lettuce RIC

Critical - Observed soil buildup inside ice bin. Rust

No Violations Were Observed

Critical - Hand sink missing in cook line or area.

Critical - Hand wash sink lacking proper hand drying provisions. Bar

Critical - Handwash sink not accessible for employee use at all times. KITCHEN

Critical - Handwashing cleanser lacking at handwashing lavatory. BAR

Critical - No handwashing sign provided at a handsink used by food employees. BAR

No plan review submitted and renovations in progress.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Observed build-up of grease on nonfood-contact surface. Inside oven

Critical - Observed buildup of slime on soda dispensing nozzles. Main Bar

Critical - Observed food stored in undrained ice. Patio bar

Critical - Observed food stored on floor. Chicken WIC

Critical - Observed food stored on floor. WIF

Critical - Observed handwash sink used for purposes other than handwashing. Bar

Critical - Observed handwash sink used for purposes other than handwashing. OUTSIDE BAR

Critical - Observed interior of microwave soiled.

Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. ICE

Critical - Observed soil buildup inside ice bin. RUST

Critical - Observed toxic item improperly stored. HAND SOAP BY ALCOHOL

Critical - Poisonous or toxic items displayed improperly. NO LABEL

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Spinach dip

Critical - Working containers of food removed from original container not identified by common name. #2

Critical - Working containers of food removed from original container not identified by common name. RIC