FT LAUDERDALE COUNTRY CLUB

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at the right of the cook line blocked with a large piece of equipment. Operator made the sink accessible. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed sauce containers used to scoop mango salsa at the prep area. Operator removed sauce container. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the walk in cooler. Operator removed drink from the cooler. Corrected On-Site

Basic - Unwashed cucumbers stored over ready to eat chopped lettuce. Operator stored properly. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 more than 60 days. Operator renewed at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored on top of tomatoes. Operator stored eggs correctly. Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Operator calibrated thermometer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris, mold-like substance or slime. Operator had clean and sanitized. Corrected On-Site Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No high temperature strips or thermometer. Repeat Violation

Intermediate - Spray bottle containing toxic degreaser substance not labeled.

Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at wait station carbon dioxide tank not adequately secured

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensil stored in standing water temperature 86F at pantry station. Operator discarded water. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade. Operator cleaned and sanitized. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink at cookline block with garbage container. Operator removed container. Corrected On-Site

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

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. Operator cleaned and sanitized. Corrected On-Site

Basic - Food stored on floor. -Observed box with food items stored on walk in freezer floor. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substance buildup on can opener holster. Operator cleaned and sanitized Corrected On-Site

Basic - Stored food not covered. -Observed several uncovered containers with sauces stored in walk in cooler not covered. Items placed in unit from yesterday.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on wall at dishwashing area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, potato soup (52F - Cooling). The soup was prepared yesterday, cooling overnight and was not prepped or portioned today. The soup was discarded. See Stop Sale.

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. In the walk in cooler, potato soup (52F - Cooling). The soup was prepared yesterday, cooling overnight and was not prepped or portioned today. The soup was discarded. See Stop Sale.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Raw eggs above marinade in walk-in cooler. Operator reversed. #2: Raw fish stored above pickled ginger in reach-in cooler next to cook-line. Operator reversed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cook-line drawers, raw hamburger meat stored above raw fish. Operator reversed. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out majority of solution and added more water to dilute solution retesting at 50ppm. Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked date. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled.

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

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink.

Basic - Bowl or other container with no handle used to dispense sugar and flour. Operator removed both. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dry storage room.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dry storage area. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. -Observed oysters tags not marked last day used. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on coleslaw and cut tomatoes stored in walk-in cooler. Per operator, both items were prepared on 04/05/22. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with degreaser at dishwashing area. Operator label Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed brown like substance buildup inside ice machine. -Observed interior of microwave soiled with old food residue. Operator clean and sanitizer.

Basic - Equipment in poor repair. -Observed gasket on glass door true refrigerator in disrepairs.

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 with handle stored in flour and panko containers. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed heavy buildup of grease in double decor oven. Repeat Violation

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

Basic - Stored food not covered. -Observed a uncovered container with bake potatoes stored in walk-in cooler. -Observed cases with chips and cooking oil stored on dry storage floor. Operator removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -Observed cans red peppers, traditional refried beans and cut sweet potatoes stored on shelf in dry storage closet.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 3 live flies on wall beneath hand wash sink next to cook line in kitchen. Instructed Operator to immediately move live flies and sanitize area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed precooked hot dogs, bratwurst (45-51°F - Cold Holding) in lowboy cooler across from grill station. Operator discarded foods. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed hand wash sinks next to cook line make tables blocked by hot holding unit and tray stand w/large sheet pan. I still operator to unblock all hand wash sinks.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked pastas, grilled veggies stored in reach in coolers at cook line reach in coolers. Operator states prepared Sunday 11/21/2021. Operator instructed to date label all foods held over 24 hours.

Basic - Food stored on floor. -Observed bucket holding raw carrots submerged in water stored on floor in walk in cooler. -Observed container of cooking oil stored on floor next to prep sink next to salad Station in kitchen. -Observed containers of cooking oil stored on floor in dry storage closet. Operator removed from floor. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Observed utensils in standing water 125 F, operator increased temperature gauge to heat water to 135 F. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed gaskets soiled with food debris throughout cook line in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Observed chlorine sanitizer bucket 200 ppm, operator replenished solution and retested 50 ppm. Corrected On-Site