Racing North Turn Beach Bar and Grill

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings 46F in middle portions, 40F at edge from prior day, stacked inside deep lexans prior to being cooled. See stop sale.

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -slicer with food debris stuck to back of blade, was not used since prior shift per employees

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters on half shell/speedrack stored above potatoes, butter, other ready to eat food inside stand up cooler on cook line. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken wings

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -chicken alfredo inside walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board across from steamers in back -cutting boards on cook line

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by fryer caddy **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk, bar/wait station area

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restrooms outside in bar area

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Floor area(s) covered with standing water.

Basic - Floor soiled/has accumulation of debris. -cookline area near fryers

Basic - Floor tiles missing and/or in disrepair. --area near hand sink in back prep area, comtainig pooling water -area on cook line in front of fryers

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - bar area

Basic - Water draining onto floor surface in back prep area. **Corrected On-Site**

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

Supervisor/Person in Charge Present

Procedures for Responding to Vomiting/Diarrheal Events

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

Food Contact Surfaces Clean and Sanitized

Plumbing Installed; Proper Backflow Devices

Equipment Adequate to Maintain Product Temperature

Approved Thawing Methods Used

Lighting Adequate; Required Shields in Place

Single-Use/Single-Service Articles Properly Stored and Used

Food and Non-Food Contact Surfaces Designed and Constructed

Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. -portion cup

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-04: **Time Extended**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-02-29: -raw fish 41-43F, raw fish 41F, raw fish 61F, raw beef 60F. See stop sale on fish. **Admin Complaint** - From follow-up inspection 2024-03-04: Raw fish 46F, raw shrimp 48F, raw fish 41F. Inside drawer under grill, manager stated ice melted. Replaced fish from less than 1 hour prior, added ice to pans. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-04: **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-04: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area that connects to open hallway - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended** - From follow-up inspection 2024-03-04: **Time Extended**

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor **Admin Complaint** - From follow-up inspection 2024-02-27: -1 live roach on floor under steam station equipment at end of kitchen -1 live roach on side of tabletop containing steamers -1 live roach under steamers. Manager had employees break down station and clean equipment/tables/surfaces during inspection Manager stated pest control activity occurred prior night, advised to followup **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-02-29: 1 live roach on top of cooler near steamer station, 1 live roach on floor around steamer station. Manager stated pest control on site last night, repeated treatments ongoing as needed. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2024-02-29: -raw fish 41-43F, raw fish 41F, raw fish 61F, raw beef 60F. See stop sale on fish. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Hush puppies 121F, not being held under element, manager discarded and stated will leave under warmer or otherwise held at 135F or above **Admin Complaint** - From follow-up inspection 2024-02-29: -marinara 125-159F, manager reheated to 165F **Admin Complaint** **Corrected On-Site**

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area that connects to open hallway - From follow-up inspection 2024-02-27: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**

High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers - From follow-up inspection 2024-02-27: **Time Extended**

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor **Admin Complaint** - From follow-up inspection 2024-02-27: -1 live roach on floor under steam station equipment at end of kitchen -1 live roach on side of tabletop containing steamers -1 live roach under steamers. Manager had employees break down station and clean equipment/tables/surfaces during inspection Manager stated pest control activity occurred prior night, advised to followup **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer **Admin Complaint** **Corrective Action Taken**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Hush puppies 121F, not being held under element, manager discarded and stated will leave under warmer or otherwise held at 135F or above **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area **Corrected On-Site** - From follow-up inspection 2024-02-27: 3 dead roaches under rapid steamers inside kitchen **Time Extended**

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -back prep area that connects to open hallway - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline - From follow-up inspection 2024-02-27: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving - From follow-up inspection 2024-02-27: **Time Extended**

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw shrimp while sautéing on grill prior to plating cooke food without washing hands. Advised to use utensils to avoid contact with raw food if needing to plate cooked, ready to eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper stored above portioned cooked lobster inside walk in cooler on shelf **Corrected On-Site**

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding) **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding **Repeat Violation** **Admin Complaint**

High Priority - wastewater backing up through floor drain. -floor drain backing up from underneath prep sink in back corner of prep area next to rapid steamers. Drain lines for rapid steamers are currently settled inside of drain submerged with wastewater. -manager having employees clear drain line and affected area with wastewater pooled on floor. -drain line to sink cleared during inspection **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface

Intermediate - Handwash sink not accessible for employee use at all times. -handsink not accessible in prep area due to filled drain line from rapid steamers into floor drain

Basic - Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer

Basic - Clean plates and utensils not separated from soiled plates

Basic - Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans

Basic - Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line prep table **Corrected On-Site**

Basic - Floor area(s) covered with standing water.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area

Basic - Hole in or other damage to wall. -back prep area that connects to open hallway

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

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -in back at hand sink in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on cutting board next to fish station

Basic - Stored food not covered. -inside dry storage

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink inside server station near bar

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handled soiled dishes or utensils and then picked up clean equipment without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish filets, 44-46F cold holding inside drawer under grill. Advised to keep unit door adequately shut.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chowder 119F in middle-147F on edge inside tagletop warmer. Employee stated previously reheated on grill to 165 less than 1 hour ago , reheated to 165F for hot holding **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500ppm+. Employee stated 1 tablet used for bucket. Advised to make sure ppm is within 200-400 as per manufacturer instructions

Intermediate - Spray bottle containing toxic substance not labeled. -green chemical inside unlabeled spray bottle at hostess station

Intermediate - Clam/mussel/oyster tags not marked with last date served. -discussion with person in charge

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior heads of soda gun nozzles in bar, far end of bar near 3 comp sink

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink in server station

Basic - Can opener blade with rust that has pitted the surface.

Basic - Clean silverware stored inverted or in a protected manner. -

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn on wrist by cooks. Watches cannot be adequately cleaned/sanitized by food handlers upon need for hand washing

Basic - Floor soiled/has accumulation of debris. -behind cook line, fryers

Basic - Gap missing in Hood filters from automatic fire suppression/exhaust system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handsink soiled in back prep area -lids to containers in prep area -top surface of stacked oven in back

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -bucket stored on top surface of counter

Basic - Soiled dry wiping cloth in use.

Required Records Available; Shellstock Tags/Labels

Equipment, Food and Non-Food Contact Surfaces Approved

Toilet Rooms Maintained

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked pork 68-118F in center, cooling for less than 3 hours inside deep container left covered inside walk in cooler. Manager transferred to sheet pan and placed inside freezer. Rechecked 30 minutes later at 51-70F incenter. **Corrective Action Taken**

High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher, discussion with manager about deficiency for hand sinks at dish pit

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flies inside back prep area above prep table near back door **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters on half shell stored above deserts inside cooler across from salad station **Corrected On-Site**

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -dense/deep pans, covered **Corrective Action Taken**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -raw/undercooked poke tuna items on menu without indicator to consumer advisory at bottom of menu **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. -salad station, manager states planned repair/planing for cutting boards

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of microwave **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. -inside walk in

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -diced tomatoes across from steamer station in back corner **Corrected On-Site**

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover used inside prep area -slicer guard -surface area of mixer above bowl

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500ppm+, manager corrected to 300ppm **Corrected On-Site**

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. WIping cloth solution registered beyond readable range above 500ppm, manager corrected based on manufacturer requirements. **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish/beef stored above queso on speed rack **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced american cheese inside walk in, manager corrected **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Open dumpster lid.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw chicken 71F inside prep sink. Employee stated began thawing less than hour prior

Basic - Water leaking from pipe and/or faucet/handle. -hand sink near slicer un back

Basic - Wiping cloth sanitizing solution stored on the floor. -sani buckets in bar improperly stored on floor **Corrected On-Site**