WOODMONT COUNTRY CLUB

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed meat balls prepared from 2/26 exceeding 7 day hold time. See Sop Sale . Observed rice dated 2/25 exceeding 7 days shelf life. Observed cooked beef stock dated 2/25 exceeding 7 day shelf life.

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. Observed TCS foods greater than 41°F for more than 4 Hours , overnight, foods dated from the 3rd thru 7th Reach in drawers ; shredded cheese (50F - Cold Holding); Parmesan cheese (50F - Cold Holding); mozzarella (50F - Cold Standing reach in cooler; mahi mahi dated 3/7 (48F - Cold Holding); liquid eggs (45F - Cold Holding); Philly steak (45F); salsa (47F - Cold Holding); sour cream (47F - Cold Holding); sauerkraut (46F - Cold Holding); black beans (48F - Cold Holding); tomatoes (50F - Cold Holding); cooked chicken for tacos only (48F); mixed vegetables (47F - Cold Holding); salsa (45F - Cold Holding); soy burgers (47F - Cold Holding); heavy cream (47F - Cold Holding); creamers (41F - Cold Holding); half and half (47F - Cold Holding) Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed meat balls prepared from 2/26 exceeding 7 day hold time. See Sop Sale . Observed rice dated 2/25 exceeding 7 days shelf life. Observed cooked beef stock dated 2/25 exceeding 7 day shelf life.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods greater than 41°F for more than 4 Hours , overnight, foods dated from the 3rd thru 7th Reach in drawers ; shredded cheese (50F - Cold Holding); Parmesan cheese (50F - Cold Holding); mozzarella (50F - Cold Standing reach in cooler; mahi mahi dated 3/7 (48F - Cold Holding); liquid eggs (45F - Cold Holding); Philly steak (45F); salsa (47F - Cold Holding); sour cream (47F - Cold Holding); sauerkraut (46F - Cold Holding); black beans (48F - Cold Holding); tomatoes (50F - Cold Holding); cooked chicken for tacos only (48F); mixed vegetables (47F - Cold Holding); salsa (45F - Cold Holding); soy burgers (47F - Cold Holding); heavy cream (47F - Cold Holding); creamers (41F - Cold Holding); half and half (47F - Cold Holding) steak tenderloins 47°F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Accumulation of mold like substance on interior of soda station and ice tea nozzles.

Intermediate - Observed Hand-wash sink located at server station used for purposes other than hand-washing as a dump sink.

Intermediate - Observed No paper towels or mechanical hand drying device provided at handwash sink located at server station. Operator placed paper at sink.. 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 potato salad opened on March 7th not date marked

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense salsa in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed FCS of scoop touching dirty surface of sugar container

Basic - Observed Buildup of food debris/soil residue on equipment door handles and mold like substance on interior of reach in gaskets

Basic - Observed Reach-in cooler located at server area interior/shelves have accumulation of soil residues and mold like substance. Observed reach in cooler shelves with rust pitted shelves

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. Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning

High Priority - Observed Server handled soiled dishes money or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef not in original packaging stored over cooked sausage pancake batter , meatballs. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw slider burgers stored over bagels and cherry tomatoes in walk-in coolers Observed raw salmon stored over cooked chicken in walk in cooler. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk expired 2/15 in reach in cooler Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk expired 2/15 in reach in cooler Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Commercially processed ready-to-eat, deli meat ham, milk, half and half time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with grooves no longer cleanable with mold like substance embedded within grooves. Warning

Intermediate - Handwash sink used for purposes other than hand-washing used as a dump sink at 3 compartment sink and bar area to dump ice, lemons. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Non-pitting surface rust on food-contact equipment in reach in cooler with mold build up on shelves Warning

Intermediate - Observed 2/Spray bottle containing toxic substance not labeled at dish washing area. Operator could not identify products discarded products. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed all raw fish in walk in cooler and reach in cooler with no date marking. Operator could not identify how long products have been thawed Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked ground beef, chicken made from Tuesday not date marked Observed tomatoes, lettuce made from 2/16 more than 24 hours per opener not labeled. Observed lasagna, cooked chicken, baked potatoes, in walk in cooler prepared more than 24 hours not labeled in walk in cooler Warning

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. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine nozzles, lids and interior of nozzles Observed mold like substance in interior of ice bin, sliding doors located next to back door. Observed Accumulation of mold like substance on lids of ice bin located at bar area. Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on drainboards or equivalent. Warning

Basic - Buildup of food debris/soil residue on equipment door handles with mold like substance. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance directly over clean catering pans, chafing dishes Warning

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Warning

Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at server line and cook line Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public stored in reach in cooler at cook line. Warning

Basic - Employee personal items cologne , Red Bull stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at dish machine area . Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

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

Basic - Faucet/handle missing at plumbing fixture on mop sink. Warning

Basic - Food stored in a location that is exposed to splash/dust. Observed Lipton teas, condiments sweetners , sauces, macaroni exploded to splash by hand washing sinks located at kitchen area and cook line. Warning

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses at bar area. Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container handle directly touching coleslaw

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Observed Bowl or other container with no handle used to dispense flour at dry storage area. Warning

Basic - Observed Employee servers and cook wearing jewelry dangling bracelets other than a plain ring on their hands/arms while preparing food. Warning

Basic - Observed Employee with no hair restraint while engaging in food preparation at cook line Warning

Basic - Observed Single-service articles catering lids pans not stored inverted or protected from contamination. Warning

Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at server line. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 50 ppm. Operator corrected to 200ppm. Corrected On-Site Warning

Basic - Working containers of squeeze bottle water used at cook line. not identified by common name. Warning