RIVERWOOD GOLF CLUB

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. Observed partially frozen raw snapper not removed from the reduced oxygen packaging. The operator removed the raw fish from the packaging. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee bottled water stored in the sandwich station reach in cooler. The operator properly stored the bottled water. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken packaged using the reduced oxygen method. The operator stated the chicken was packaged within 48 hours. The operator removed the chicken from the packaging. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed 8 copper mule cups in bar with copper lining inside cups. Observed bartender bartender removing cups in bar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed the following cans dented on storage shelf. Cream Of Chicken Soup - Campbell's 50 oz x3 Sweetened Condensed Milk Casa Solano 14 oz x2 Classic Garbanzo Beans - Sysco #10 x1. Observed Chef segregate cans for return for credit. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles.Observed food debris on backside of handles on reach in cooler, on make line. Observed Chef cleaning handles. Corrected On-Site

Basic - Equipment in poor repair. Observed in reach in cooler by espresso maker, in bar with torn gaskets.

Basic - Food stored on floor. Observed cases of fries on floor of walk in freezer. Observed Chef removing fry cases to shelf. Corrected On-Site

Basic - Iced tea dispenser/ soda guns not cleaned at least once every 24 hours. Observed in bar, soda guns with black mold like substance on nozzles. Observed bartender cleaning soda guns. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave in server ally/ pick up window with food splatter inside. Observed Chef cleaning microwave. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed togo containers in bar, not inverted upside down. Observed bartender inverting properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed strudel topping stored in cambro without identifying label. Observed Chef labeling strudel. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the following: 1: Can opener put away clean with food debris on blade. Observed sous chef cleaning blade. 2: Slicer with food debris on blade. Observed sous chef cleaning slicer. 3: Cutting boards with food stains and possible black mold. Corrective Action Taken Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed a cambro with nuts inside, not labeled. Observed sous chef labeling. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine shield with possible black mold on shield. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on make tables with cut marks throughout. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook no beard guard. Observed cook putting on guard. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook without hair restraint. Observed cook putting on hat. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed microwave with coating on inside peeling off. Observed sous chef removing microwave out of kitchen, to be discarded. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on reach in coolers in kitchen,gaskets soiled. Observed cook cleaning gaskets. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on cambros, put away clean. Observed dish employee cleaning off the labels. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware in holder stored with handles down. Observed dish employee correct,re wash, rinse, and sanitize. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Observed a cambro with coffee filters inside, with out a lid. Observed server placing a lid on cambro. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed a 1/4 cambro on dry storage shelf with nuts inside not covered. Observed sous chef covering container. Corrected On-Site

High Priority - Food prepared with soiled equipment/utensil. Observed at make station across from double oven, cutting board attached to make station to where it can't be removed to clean properly with food debris under cutting board. Cutting board grooves and stained as well

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with food debris on blade. Observed operator put in dish area. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris on back sides of handles on reach in coolers in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves throughout boards.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in cooler not segregated from restaurants food.

Basic - Food-contact surface not smooth or non removable and easily cleanable. Observed at make station across from double oven, cutting board attached to male station to where it can't be removed to clean properly and food debris under cutting board.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on bread warmer handle. Observed operator remove and put into dish area. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with black mold like substance on them.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers put away clean. Observed operator remove and put into dish area to be removed and washed. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed containers of food prep utensils stored handles down. Observed operator correctly putting utensils handles up. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters sitting on shelf, not in a protective container with lid. Observed operator place coffee filters into a container with lid. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer with food debris on it.

Basic - Equipment in poor repair. Observed gaskets in reach ins worn

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored with food contact up instead of handles up.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee taking can opener to dish and returning to another station with out changing gloves. Coached employee and gloves were changed before continuing with prep duties. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with debris. Observed Chef putting into dish station and running through dish machine Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs hanging on oven door. Observed Chef removing tongs and storing them properly Office Work the oven door Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed a white powder substance, dried split peas, and oriental noodles on dry storage shelf not labeled in their storage containers.

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. Observed employee cutting fruit, put gloves on with out washing hands, then wiped hands on apron

High Priority - Raw animal food stored over or with ready-to-eat food in a cooler/freezer - not all products commercially packaged. Observed raw shrimp over cooked sliced turkey in reach in cooler at cook line. Observed employee at make table. Operator switched the food items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling a container of water. Educated the employee.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Observed ice machine outside with black mold like substance Repeat Violation

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. Observed at Make Table. Repeat Violation

Basic - Employee eating while preparing food. Observed employee at prep area. Educated the employee.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone at shelf above steam table.

Basic - Floor not cleaned when the least amount of food is exposed. Observed floors covered on drywall dust from construction in dining room.

Basic - Food stored on floor. Observed multiple food items on walk in freezer floor Repeat Violation

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator placed one on the connector. Corrected On-Site

Intermediate - Food-contact surface soiled with residue build up. Observed at prep cutting boards next to Make Table.

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.

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. Observed at Make Table across Flat Grill. Operator removed the fish from vacuum packaging. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple turkeys at prep sink in standing water. Operator started running cold water over the food item. Corrected On-Site

Intermediate - 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.

Basic - Accumulation of residue build up in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on shelf at prep table. Operator removed the cup. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed at Walk in Freezer under shelves.

Basic - Food stored on floor. Observed a box of fries at Walk in Freezer. Operator removed the food item off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed Warmer Holding Unit handle. Operator removed the handle to a safe location. Corrected On-Site

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

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

Basic - Working containers of food removed from original container not identified by common name. Observed at sugar container. Operator labeled the food item. Corrected On-Site