THE BARCLAY OF VERO BEACH INDEPENDENT LIVING Inspection – July 28, 2025

High Priority 2

#5High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Chef swapped out chemicals, now 100ppm **Corrected On-Site**

Corrected On-Site

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey dew melon 59f cold holding in ice bath. Chef added more ice. 2nd temp 48f. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled in old food debris.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Sink at dish pit. Chef got paper towels **Corrected On-Site**

Corrected On-Site

#9Intermediate08B-15-4

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at front desk

Basic 4

#1Basic36-36-4

Basic – Ceiling tile missing. In dry storage

#2Basic21-05-5

Basic – Cloth used as a food-contact surface. Cloths used to wrap lobster tails in lunch cooler. Chef removed

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Lunch cooler has standing water

Florida Food Watch