PINE ISLAND RIDGE COUNTRY CLUB

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. Observed Dishwasher (Chlorine 0ppm). Operator will use triple sink until dishwasher is fixed. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottle of chemicals near the dishwashing machine. As per operator, chemical is degreaser. Operator properly labeled. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with coleslaw in the downstairs right flip top cooler. Operator stored properly. Corrected On-Site Warning

High Priority - Live, small flying insects found Observed 5 small flying insects at bar area, landing on handwashing sink and clean cups. Observed 2 small flying insects in kitchen on second floor. Landing on dishwasher machine and electrical wires. Observed 12 small flying insects landing on plastics dishwasher crates and around ice machine. on first floor.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw chicken (not commercially packaged) stored over raw salmon (not commercially packaged) operator stored properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed at dishwasher machine. Spray bottle of degreaser without proper label. Observed at bar. Spray bottle of sanitizer without proper label. Employee labeled items. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed at walk in freezer.

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Stored food not covered. Observed container of brown sugar not covered. Operator covered item. Corrected On-Site

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans with marinara sauce in dry storage, operator informed and stop sale issued. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -Observed chef touch raw meat change gloves without washing his hands and continue to touch ready to eat foods. Warning

High Priority - Live, small flying insects found -Observed 2 live flying insects next to flip top cooler at upstairs kitchen. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed all TCS foods in upstairs walk in cooler at 46-48F. Per operator, all items placed in unit from 03/09/2025 and beyond. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed all TCS foods in upstairs walk in cooler at 46-48F. Per operator, all items placed in unit from 03/09/2025 and beyond. See stop sale. Warning

Intermediate - Clam tags not marked with last date served. Warning

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. -Observed no date marked on slice corn beef stored in reach in cooler. Per operator, meat was slice on 03/10/ 2025. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Observed cooked ribs transfer from freezer to walk in cooler from yesterday without date marked Warning

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical in bar. operator label bottle. Corrected On-Site Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Warning

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris in box containing plastic wrap. Warning

Basic - Equipment in poor repair. -Observed walk in cooler ambient temperature at 48F. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener blade. Warning

Basic - Stored food not covered. -Observed an uncovered container with dinner rolls at upstairs cookline. Operator discarded at will. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substance buildup at wall behind 3 compartment sink. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth in kitchen not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At upstairs bar approximately 25 small flying insects landing on counter, handwash sink and ice well. At upstairs server station approximately 5 small flying insects landing on soda machine and ice well. At downstairs prep area/ cookline approximately 4 small flying insects landing on handwashsink and wall. At downstairs server station- approximately 10 small flying insects- landing on soda machine, cups and paper towels. At downstairs bar area- approximately 5 small flying insects landing on counter and clean glasses. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-10: At upstairs bar approximately 10 small flying insects landing on counter. At upstairs server station approximately 3 small flying insects landing on soda machine and ice well. At downstairs server station- approximately 1 small flying insects- landing on wrapped single service to-go containers. At downstairs bar area- approximately 1 small flying insects landing on counter Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At downstairs walk in cooler- Marinara sauce 44-49F at 10:00 ( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At upstairs bar approximately 25 small flying insects landing on counter, handwash sink and ice well. At upstairs server station approximately 5 small flying insects landing on soda machine and ice well. At downstairs prep area/ cookline approximately 4 small flying insects landing on handwashsink and wall. At downstairs server station- approximately 10 small flying insects- landing on soda machine, cups and paper towels. At downstairs bar area- approximately 5 small flying insects landing on counter and clean glasses. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At down stairs walk in freezer - raw salmon not commercially packaged stored over bread- operator stored raw salmon to lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At downstairs walk in cooler- Marinara sauce 44-49F at 10:00 ( cooling overnight)- food covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.

Basic - Dead roaches on premises. At downstairs soda machine /ice machine room- approximately 1 dead roach on floor- operator removed and sanitized area. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees- at upstairs kitchen handwash sink- operator provided and posted. Corrected On-Site

High Priority - Observed approximately 10 Live, small flying insects in kitchen, food preparation area upstairs.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Line cook freezer coconut shrimp over sweet potato fries. Foods moved. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 4 live ones behind ice machine next to cook line 7 live in dishwashing area 2 live near cook line stove 1 live on continental refrigerator hinge in prep area 1 live in door frame by dry storage room.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler. Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler. Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale. At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 50 ppm chlorine. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in ice machine room downstairs

Basic - Ceiling tile missing in down stairs kitchen next to the cook line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at flip top cooler in cookline area downstairs.

Basic - Dead roaches on premises. 4 dead behind hot holding cabinet 3 dead ones behind ice machine 15 dead roaches up stairs by dry storage room 5 dead inside Frigidaire cooler in wait station 15 dead by the ice cream cooler

Basic - No handwashing sign provided at a hand sink used by food employees in down stairs wait station

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Bags of potatoes and carrots stored over peeled onions in up stairs walk-in.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline flip top cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 12 landing on and above prep table and can opener holster attached to prep table in a dry storage room. Dry storage room is down the hallway from kitchen area, Operator called the pest control company. Corrective Action Taken Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers at cook line- cold smoke salmon, cut melons, sliced Swiss cheese, sliced provolone, chicken salad, sautéed onions, fresh mozzarella, cooked chicken wings-44-60°F. All TCS foods in drawers were held in unit overnight and not disturbed prior to start of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers at cook line- cold smoke salmon, cut melons, sliced Swiss cheese, sliced provolone, chicken salad, sautéed onions, fresh mozzarella, cooked chicken wings-44-60°F. All TCS foods in drawers were held in unit overnight and not disturbed prior to start of inspection. Operator called the technician. Corrective Action Taken

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. Observed opened bottle of milk at wait station without date marking.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade encrusted with food debris. Operator passed can opener through the dish machine. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Observed reach in freezer gaskets soiled with mold like substance. Observed employee cleaning gaskets with chlorine sanitizer. Corrective Action Taken

Basic - Observed water dripping in pans in walk in freezer.