THE GOLF CLUB HOUSE AT PARKLAND GOLF AND COUNTRY CLUB

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 12/1/2025. Operator renewed while conducting inspection. Expires on 12/1/2026. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw shrimp and raw salmon in walk. Operator reorganized. Corrected On-Site

Basic - Food stored on floor. Multiple boxes of food on floor in walk in freezer and cooler.

Basic - Food stored under dripping water line. In pantry prep reach in cooler and walk in cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee gatorade stored in wait station cooler. Operator discarded. Corrected On-Site

Intermediate - No soap provided at handwash sink. At the dish washing station hand washing sink. Soap was provided. Corrected On-Site

Basic - Accumulation of slimy substance in the interior of the ice machine/bin.

Intermediate - Required employee training expired for all 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. At the bin of flour, a quart sized container was stored in the bin and used to dispense the product. The item was removed. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On the cook line prep table. The bucket was removed Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Bottle of champagne stored in drink ice at bar. Bartender removed and disposed of ice. See stop sale

High Priority - Stop Sale issued due to adulteration of food product. Discarded ice from bar that had a champagne bottle stored in it.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (55F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two draw cooler at cook line at cooked rice (55F - Cold Holding); cheese (51F - Cold Holding) see stop sale

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at bar. Bartender filled. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in prep room hand wash sink. Chef fixed Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraints. Employee put restraint on. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in bar and by small dishwasher in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on pizza make table, cook put in sanitizer solution Corrected On-Site

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23 License expired more than sixty days Paid by phone Confirmation number is 237538528 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna above ready to eat sauces. Raw chicken over vegetables in walk in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen has no hot water

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

Basic - Food stored on floor. Bags of flour on the floor in the kitchen

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

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer buckets in Hand wash sink Dish washer removed items Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to coffee machine Employee replaced paper towel Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. No handle container in drink ice. Bar Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1/2 bottle Nestle Pure Life Water Employee removed item Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.