Boardwalk Beach Resort Convention Center Food Court Improves its Sanitary Rating

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two styrofoam cups with lid and straws near sandwich prep table.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on sandwich line.

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by milk cooler.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Observed small cooler at end of counter

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

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed waffle batter with no time mark. Observed time mark put on waffle batter. And time of public health paperwork done before next unannounced inspections. **Corrective Action Taken**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk and yogurt 50° F . see stop sale

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs and sausage

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit at hand sink next to ice machine .

Intermediate - Refrigerator 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. Milk cooler maintains 50° F . Milk and yogurt 50° F. Manager will not use until maintains 40° F. Cloth covering back of cooler .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.(watch) **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Gaskets/seals on holding unit in poor repair on the three door reach in cooler

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

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.

High Priority - Employee washed hands with cold water.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed hot water at the employee hand sink 76 degrees Fahrenheit

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

Basic - Water leaking from faucet/faucet handle.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Sausage patties at 64 f , **Corrected On-Site**

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Critical - OBSERVED EMPLOYEE FAIL TO WASH HANDS BEFORE GLOVING.

Critical - OBSERVED NO HOT WATER AT HANDWASH SINK.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk and potato salad

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Observed cup to dispense sugar.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of mold-like substance on bottom of ice dispenser.

Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Large plastic bowls over pan storage.

Violation: 37-03-1Observed wall in disrepair at cove molding, missing tiles next to handsink banquet beverage area.

Violation: 37-07-1Observed wall soiled with dust behind ice machines.

Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.

Violation: 42-03-1Wet mops not hung to dry by mop sink.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg, cheese and meat sandwiches observed at 51 degrees fahrenhiet in reach in cooler by steamwell behind front counter. Potentially hazardous foods that were just made and placed in cooler moved to another working cooler in back kitchen. Potentially hazardous foods made yesterday stop saled.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler behind front line. All foods removed from cooler and taken out of service until working properly and maintaining 41 degrees fahrenhiet or below.

Critical - No conspicuously located thermometer in holding unit by chips.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler with milk and yogurt.

Critical - No conspicuously located thermometer in holding unit. Reach in cooler front display.

Critical - Observed beef patties stored on floor in walk in freezer. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands. Observed crock in handsink by reach in cooler across from register.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.

Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.

Critical - Observed buildup of slime in the interior of both ice machines.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Large plastic bowls over pan storage.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Buffetware.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Paper boats not inverted. Corrected On Site.

Critical - Hot water not provided/shut off at employee hand wash sink, behind front counter.

Observed leaking pipe at plumbing fixture, mop sink and back flow device in disrepair.

Critical - No handwashing sign provided at a handsink used by food employees, by ice machine. Corrected On Site.

Observed hole in wall storage area.

Observed wall in disrepair at cove molding, missing tiles next to handsink banquet beverage area.

Observed wall soiled with dust behind ice machines.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Wet mops not hung to dry by mop sink.

Carbon dioxide/helium tanks not adequately secured by table decorations, back kitchen.

Critical - Manager lacking proof of Food Manager Certification.He can not find it. William Drobia.

Nonfood-contact equipment not designed and constructed in a durable manner. Broken glass at glass partition.

Observed nonfood-contact equipment in poor repair. Cabinet door falling off hinges.

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet door was raw wood.

Critical - Observed soil buildup inside ice bin.

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

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

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

Observed food debris accumulated on kitchen floor. Behind/under ice machine.

Observed food debris accumulated on kitchen floor/under equipment.

Critical - Electrical outlet missing cover plate. For reporting purposes only.

Critical - Hand wash sink lacking proper hand drying provisions on the front line next to milk reachin cooler.

Critical - No conspicuously located thermometer in holding unit.Observed no thermometer in the reachin cooler on the front line.

Observed gaskets/seals on cold holding unit in poor repair in the 3 compartment reachin cooler.

Observed gaskets/seals on cold holding unit in poor repair in the true freezer.

Critical - Observed uncovered food in holding unit/dry storage area.Observed unwrapped apples on the front counter.Repeat Violation.

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

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

Critical - Hand wash sink lacking proper hand drying provisions at the hand sink.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on the side of the ice machine.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed uncovered food in holding unit/dry storage area.Apples are not individual wrapped.

Wet mop not hung to dry.