Discovery Beach Cafe Degrades its Sanitary Rating

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

Basic - Equipment in poor repair. Knob missing on soup vats

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bread **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 89f. Unit cut off. Reheated to 165f on stove

High Priority - Raw animal food stored over cooked food. Raw burger over beef in freezer

High Priority - Raw animal food stored over ready-to-eat food. Raw egs over hot dogs **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over chicken

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

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

Basic - - From inspection on 2016-09-15: Basic - Floors not constructed to be easily cleanable. Tile broken in dish area **Repeat Violation** **Warning** - From follow-up inspection on 2016-09-16: **Time Extended**

Basic - Employee personal items stored in or above a food preparation area. Phone on dsh area **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Condensate on cooler bottom **Warning**

Basic - Floors not constructed to be easily cleanable. Tile broken in dish area **Repeat Violation** **Warning**

Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight pasta at 50f assorted pastas **Warning**

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Assorted pasta imprper cooling **Warning**

Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Slicer **Warning**

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Onion Soup and marinara **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onion soup 47f, marinara 47f . **Warning**

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

Intermediate - Slicer blade soiled with old food debris. **Warning**

Basic - Ceiling tile missing. Kitchen **Repeat Violation**

Basic - Dead roaches on premises. 1 dead

Basic - Floor tiles cracked, broken or in disrepair. Dish area

Basic - Food-contact surface not smooth and easily cleanable. Rusty shelves in white cooler

Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**

Basic - Hole in or other damage to wall. Tile missing by handsink **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beer cooler with half and half

Basic - Working containers of food removed from original container not identified by common name. Seafood breader

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings 44f. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over butter in use right cooler

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

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spic and span **Repeat Violation**

High Priority - Toxic substance/chemical stored by or with single-service items. Odor ban **Corrected On-Site**

Intermediate - Buildup of soiled material on racks in the reach-in cooler gaskets

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. Pizza sauce

Intermediate - Hot water not provided/shut off at employee handwash sink. Woman's bathroom has a mixing valve **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes, ribs, etc **Repeat Violation**

Intermediate - Slicer blade soiled with old food debris.

Intermediate - Soda gun cup soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door glass cooler

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. Cheesecake and deli meat ends **Repeat Violation**

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Frank and mary

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pulled pork **Repeat Violation**

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

Basic - Bowl or other container with no handle used to dispense food. Breading mix has 2 oz souflee cup **Repeat Violation**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ceiling tile missing by walk in

Basic - Grease accumulated under cooking equipment.

Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**

Basic - Wall in disrepair. Tile missing on wall

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder made 2 days ago at 50f. Stop saled.

High Priority - Live, small flying insects in food preparation area. 1 live in dish area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter 56f. Discarded by operator. Butter and tomatoes out since 12:00. **Repeat Violation**

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. Beef over scallops **Corrected On-Site**

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

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. Carrot cake **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in dish area and strainer in bar area **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Four has soup cup in it **Corrected On-Site** **Repeat Violation**

Basic - Food debris accumulated on kitchen floor. Slicer area

Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**

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 - Uncleanable knife block in use to store knives.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 52f. Corrective action taken. Added to form

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cole slaw **Repeat Violation**

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. Deli meat ends **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheesecake **Corrected On-Site** **Repeat Violation**

Basic - Food debris accumulated on kitchen floor. Fry area

Basic - Food stored on floor. Canof sauce **Corrected On-Site**

Basic - In-use tongs stored on oven door handle.

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl stuck in flour **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood is raw under cooler in kitchen

Basic - Wall tiles missing. Mop sink area

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 67f. Corrective action taken

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. Ham end

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheesecake

Basic - Bowl or other container with no handle used to dispense food. There is a glass cup in use as a scoop in the flour

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under ice bin

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

Basic - Reach in cooler/freezer shelves with rust that has pitted the surface. Line cooler 2 door glass

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. There are raw cllops below raw beef in prep cooler

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. Roast beef end in pie case

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheesecake in pie cooler

Basic - Single-service articles not stored inverted or protected from contamination. There is a phone touching the open to go containers

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. Butter 58f

High Priority - Raw animal food stored over ready-to-eat food. There is raw veal over cur squash in the line cooler

High Priority - Toxic substance/chemical stored by or with food. Butane by the salt in the prep area **Corrected On-Site**

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. Deli meat ends are not date marked

Intermediate - Encrusted material on can opener blade.

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

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. Meat ends in font counter **Repeat Violation**

High Priority - Raw animal food stored over cooked food.observed raw beef over cooked pasta

Basic - Food stored on floor.beef tubes in walk in

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.chips, corrected on site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on prep table

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

Basic - Equipment in poor repair.rustedvshelves in prep oiler

Basic - Ripped/worn tin foil used as food-contact shelf cover.observed tinfoil in grill area

Intermediate - Accumulation of food debris/grease on food-contact surface.lids on flour bin

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.shelf with bulk items on it

Basic - Leaking pipe at plumbing fixture.3 bin sink

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

Basic - Hole in wall.small holes in kitchen throughout **Repeat Violation**

Basic - Wall in disrepair.tile broken by fire extinguisher

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.obsved missing ligh shield in back room

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.meat ends in pie case

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw burger over raw shrimp Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.2oz cup in parmesean in prep

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.over 200ppm cl Corrected On Site.

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

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

Critical - Handwashing cleanser lacking at handwashing lavatory.bar

Observed hole in wall.small holes in wall in kitchen

Observed wall in disrepair.tiles fell off

Critical - Observed unlabeled spray bottle.pink cleaner in spray bottle

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed 5aw beef ober raw salmon

Critical - Observed food stored on floor.Observed sauce on floor in walk in

Critical - Observed uncovered food in holding unit/dry storage area.observed sae uncovered overnight

Observed equipment in poor repair.lid on ice unit broken-

Wall not smooth and easily cleanable.Observed unsealed/non cleanable wood at new bar

No plan review submitted and renovations in progress.Bar in process of being built You have 60 days from time of being done to submit plans

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

Critical - Observed packaged food not labeled as specified by law.water Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw fish over soup

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in flour

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.bread crumbs

Critical - Observed hand wash sink used for purpose other than washing hands.pots in sinkCorrected On Site.

Equipment or utensils not designed or constructed in a durable manner.lid broken on ice bin

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle

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

Observed wall in disrepair.wall tile missing

Critical - Observed toxic item stored by food.pledge withndrink mix at bar

Critical - Observed unlabeled spray bottle.windex Corrected On Site.

No plan review submitted and renovations in progress.tiki bar

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. cook

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

Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over cheese in freezerCorrected On Site.

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

Lights missing the proper shield, sleeve coatings or covers.kitchen

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. carolyn

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham end

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 72f

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.garlic butter 72 Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw burger over fish Corrected On Site.

Observed employee with no hair restraint.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna on top of cooler line 48f Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw shrimp over fajitas in freezer,raw scallops over fries in freezer on line

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Bowl in flour

Critical - Observed food employee touching ready-to-eat food with their bare hands .sanwich meat

Observed ripped/worn tin foil used as shelf cover.Clean utensils in dirty foil under shelf

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs on oven handle

Critical - Observed expired Food Manager Certification.eduardo

Carbon dioxide/helium tanks not adequately secured.

Ceiling not smooth and easily cleanable.bar-fix when remodeling

Critical - Observed expired Food Manager Certification.Frank

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.white storage boxes in walk in

Critical - Observed raw animal food stored over ready-to-eat food.raw meat over pasta-chart site below

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.soup Corrected On Site.

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

Carbon dioxide/helium tanks not adequately secured.

Floors not maintained smooth and durable.walk in

Critical - Manager lacking proof of Food Manager Certification.frank

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Observed nonfood-contact equipment in poor repair. knobs missing on flat top

Observed ripped/worn cardboard used as shelf cover.

Critical - Observed soil buildup inside ice bin.

Observed wall in disrepair.kitchen

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