PARKLAND GOLF AND COUNTRY CLUB SPORTS CLUB MAIN DINING

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. corn chowder (58F - Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler. See stop sale.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle soiled dishes and then immediately begin to handle sanitized dishes without first washing hands. Reviewed handwashing requirements with operator. Dishwasher washed hands.

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 - 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. corn chowder (58F - Cooling) for more than 6 hours in walk in cooler. Per operator, item was cooling overnight in cooler.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

High Priority - 5 dented cans present. 2 cans of baby corn and 3 cans of marinara sauce on the can rack in the dry storage area. The cans were removed and discarded. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over heavy cream in walk in cooler. The eggs were moved. Corrected On-Site

Basic - Food stored on floor. In the walk in freezer, pita bread, rolls and pastrami are stored on the floor under the storage racks.

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.

Intermediate - Spray bottle containing toxic substance not labeled. In the dish washer area, a spray bottle containing a yellow liquid which was not able to be identified was not labeled. The bottle was discarded Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by the dishwasher block by shelf

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Pic labeled bottles Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. In the pastry room

High Priority - Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes Dash educated operator – employee wash hands. Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw beef stored over cooked pasta- operator moved to lower shelf. Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline on stove- Soup 78-80F- hot holding, butter sauce 101F- hot holding- food left on stove - food out of temperature for 3 hours - operator discarded. Corrected On-Site Priority: High Priority

Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At salad station reach in cooler-cooked qunoia 68F at 12:00 to 12:45 68F ( cooling since 11:50)- food double panned- at current rate of cooling food will not reach 41F within remaining time- operator placed in lower shelf of reach in cooler. Corrective Action Taken Priority: Intermediate

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwash sink blocked by dish rack at dish machine area. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink-at bar- operator provided. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink at bar- operator provided. Corrected On-Site Priority: Intermediate

Intermediate - Observed: 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. Priority: Intermediate

Intermediate - bserved: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At tall reach in cooler container of milk opened Sunday not date marked- operator date marked. Corrected On-Site Priority: Intermediate

Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in threecompartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)- operator to use three compartment sink. Priority: Basic

Basic - Observed: Raw fruits/vegetables not washed prior to preparation. In use Avocados at cookline/ salad station - with stickers attached- operator removed. Corrected On-Site Priority: Basic

Observed: Marked exit/path to marked exit blocked. For reporting purposes only. Exit door near dish machine b,Coker by trash can and dish machine racks. Priority: Reporting

Intermediate - Handwash sink used for purposes other than handwashing. To store spray bottle. Sous Chef removed item from hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing clear liquid identified as Quat sanitizer Chef labeled spray bottle Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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