Boardwalk Bar and Grill INC

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler not maintained in good repair. The beer cooler is at 44°F with no TCS food in the unit
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At callback inspection Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. At Callback inspection Exterior door has a gap at the threshold that opens to the outside.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. At callback inspection Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Heather

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice , cooked chicken, cooked beef,
• Food out of temperature
  • High priority: In walk-in cooler Time/temperature control for safety food cold held at greater than 41°F. Cooked rice 56°F, cooked broccoli 52°F, shredded lettuce 53°F items were transfer to another walk-in cooler that is cold holding at 42°F or below as per operator these items were in the beer cooler under 4 hours
• Food protection and cross-contamination
  • Basic: Food stored on floor in kitchen French fries and sauces @ walk-in cooler and potatoes dry storage
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooked rice 56°F, shredded lettuce 53°F
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Potato cuter blade is soiled
  • Basic: Accumulation of mold-like substance in the interior of the ice machine/bin.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
• Handwash sinks and supplies
  • Intermediate: Dishroom Handwash sink not accessible for employee use at all times. Containers stored on sink
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by approximately 10 rodent droppings found on top of dish machine.
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Heather,