SKYVIEW GOLF & COUNTRY CLUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Eight packages of raw mahi and two packages of raw tuna thawed inside reduced oxygen packaging. The fish is completely thawed. The packages do have labels indicating the fish must be removed from packaging prior to thawing.

High Priority - Toxic substance/chemical improperly stored. 1. Spray bottle containing "Spic and Span" cleaner on cutting board directly beside cutting board near cookline. 2. Bottles containing "CLR", "Clorox", and dish soap stored on shelf above three-compartment sink directly above clean utensils hanging below shelf. Manager moved all chemicals during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Single-use cups without handles stored down inside cracker meal and flour in dry storage area. Manager removed both cups from the food during this inspection. Corrected On-Site

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. Eight packages of raw mahi and two packages of raw tuna thawed inside reduced oxygen packaging. The fish is completely thawed. The packages do have labels indicating the fish must be removed from packaging prior to thawing. Stop sales issued.

Basic - Covered waste receptacle not provided in women's bathroom. No lid on waste receptacle in unisex employee restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee's phone on cutting board at refrigerated make-table at cookline. 2. Employee's earbud on prep table beside mixer in front of kitchen. Employees removed both items during this inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees handling food with bracelets and watches on wrists.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline soiled with food debris and/or black substance.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rusted wire shelving inside cooler in bar area.

High Priority - Toxic substance/chemical improperly stored. Vape stored on prep table shelf in cook line area. Operator removed vape. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food in cook line area. Employee placed beard guard on. Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Convection oven in cook line area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus stored over cooked pasta in walk in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind sprayer hose in dish machine area soiled

Basic - Wiping cloth sanitizing solution stored on the floor. In cook line area. Operator placed another bucket underneath wiping cloth bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in bar area

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Minestrone soup dated 6-15. Operator voluntarily discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw shrimp stored on shelf directly above pan containing cooked hamburger patties at cookline. Employee moved raw shrimp to a lower shelf during this inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in kitchen soiled with buildup of black substance.

Basic - Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside bin of flour near ice machine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans stored on rack near cookline.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored hanging from drawer handle at cookline. Employee removed tongs from handle during this inspection. Corrected On-Site

Basic - Insect control device installed over food preparation area. Insect control light on wall above slicer prep table in back of kitchen.

Basic - Open dumpster lid. Both dumpster lids left open behind kitchen.

Basic - Unclean building components, attachments or fixtures. 1. Air vents throughout kitchen soiled with dust and/or mold-like substance. 2. Floor below dish machine soiled with food debris.

High Priority - Dented cans present. See stop sale. 3 cans of cranberry sauce 1 can of artichoke hearts Dented on seal

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gyro meat (50F - Cold Holding) above fill line. Operator moved to reach in cooler. Corrective Action Taken

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. 3 cooks 5 servers Repeat Violation Admin Complaint

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. Tuna at cook line. Operator cut package open Corrected On-Site

Basic - Damaged food not properly segregated. 3 cans of cranberry sauce 1 can of artichoke hearts Dented on seal

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in dish machine area. Operator cleaned out drain upon noticing back up and the water went down. Employee cleaned and sanitized the area. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef burgundy in walk in cooler dated 11/9. Operator labeled that it was pulled from the freezer on 11/14. 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. Alexis Quinten Anthony

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in cook line area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler across from oven in cook line area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Pineapples and other unwashed fruit stored above deli meat in walk in cooler. Operator corrected shelves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf over beef in cook line reach in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

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. Salmon in cook line reach in cooler

Basic - Interior of microwave has accumulation of food debris. Red microwave in cook line area

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in beverage station

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (47F - Cold Holding); chicken filets (48F - Cold Holding) operator moved items to walk in cooler to chill. Recheck chicken 43F shrimp 35F Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on chair next to ice machine. Operator inverted. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Case of fryer oil in dry storage area. Operator moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in server area

Basic - Old labels stuck to food containers after cleaning. Tape on bottle in clean dish area. Operator moved bottle to be washed

Basic - Time/temperature control for safety food thawed in an improper manner. Operator thawing multiple frozen meat products on prep table at room temperature. Operator moves item to sink to run cool water over them. Corrected On-Site

Basic - Wall soiled around sprayer in dish machine area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing at 119F at initial test, 148F at retest. 3 compartment sink over 400ppm in bar area, operator added water to dilute sanitizer to proper concentration.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (48 - Cold Holding); heavy cream (56 - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (46 - Cold Holding) recheck 44 in top of make line cooler at cook line. Operator moved items to below fill line. half and half (48 - Cold Holding); heavy cream (56 - Cold Holding) in bar area. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in kitchen Heavy cream and half and half in bar area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in dish room

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat strips expired 9/2020

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in bar area. Operator stocked paper towels Corrected On-Site

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

Basic - Equipment in poor repair. Silverware dishwasher racks in dish machine area Reach in cooler shelves at cook line across from ovens has rust that has pitted the surface

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour Bulk bread crumbs Operator removed scoops from touching foods Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cook line has accumulated dust Repeat Violation

Basic - Old labels stuck to food containers after cleaning. 6/3 cinnamon butter in reach in cooler at cook line

Basic - Open dumpster lid. Drain plug missing Operator closed dumpster lid Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls, floors and ceilings in storage area across from mop sink out of the back of the kitchen

High Priority - Toxic substance/chemical improperly stored. Operator moved chemicals to proper location. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned microwave oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp standing water. 55°F. Operator turned water on thawing shrimp. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks moved cloth to sanitizer bucket. Corrected On-Site