CLUB CONTINENTAL DINING ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fully cooked sausages stored below raw bacon on speed rack in walk in cooler. Employee put sausage above raw bacon. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler to right of steam table, cut tomato 57F, butter 51F and cut lettuce 53F. Per employee, all products place in reach in cooler from walk in cooler;approximately 3.5 hours prior. All products moved to walk in freezer. Temperatures approximately 20 minutes later; cut tomato 33F, butter 37F and cut lettuce 33F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in Garden Bar. Repeat Violation

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. Food handler training for Felicia J expired 3-18-2024.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Painted ceiling in food preparation area is peeling in multiple areas. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans stored on clean storage rack stacked while still wet, water present on/between pans.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler door and flip top reach in cooler in kitchen are soiled. Repeat Violation

Basic - Open dumpster lid. Green dumpster has right lid open.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs in reach in cooler in kitchen at 46F. Operator states eggs were out of refrigerator for approximately one hour. Butter on counter in kitchen at 74F. Operator states butter has been out of refrigerator for approximately one hour. Operator moved butter to walk in freezer. Temperature taken approximately 30 minutes later at 43F. Inspector suggested using time controls. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler top reach in cooler in kitchen has heavy staining. One yellow and one blue cutting board on storage rack have black staining. Operator discarded cutting boards. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Ice present in hand wash sink in the garden bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Employees replaced towels. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on shelf in the dish room. Operator labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in the garden bar is not secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above prep area in kitchen and in the basement above bag in box soda rack has peeling paint. Repeat Violation

Basic - Floor area(s) covered with standing water. Standing water present at door in basement. Operator states pressure washing was recently completed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Gasket on reach in cooler in kitchen is soiled. Walk in cooler gasket is soiled. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust present.

Basic - Water draining onto floor surface. In basement pipe in room to left of mop sink is leaking onto the floor.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three live flying insects under pre-wash sink in dishroom.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. In small reach in cooler on cook line, cut tomato 53F dated 5/25 and cheese 50F dated 5/23. Person in charge discarded both.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep area soiled. White cutting board on main prep table soiled with black staining. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Person in charge replaced paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and discussed DBPR Form HR 5030-103 with person in charge. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above middle prep table has peeling paint.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at three compartment sink. Person in charge posted sign during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler top reach in cooler in kitchen are soiled. Walk in cooler gasket soiled.

Basic - Utensils in poor condition. Two rubber spatulas in disrepair hanging in kitchen. Person in charge discarded. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen under prep table tested at 0ppm chlorine. Person in charge remade solution to 100ppm chlorine. Corrected On-Site

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. No written procedures available. Provided and discussed with manager DBPR HR 5030-104. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in kitchen across from grill with grooves and black, mold-like staining. Gaskets on flip top reach in cooler top reach in cooler in kitchen, stand up reach in cooler gasket at prep table, gasket on cooler in main bar under computer terminal and walk in cooler gasket have build up of debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at dining room handwash sink and handwash sink in kitchen. Manager refilled both paper towels. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of food employee reporting responsibilities available. Provided and discussed with manager DBPR HR 5030-104.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on table in dishroom not labeled. Manager labeled spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in chicken flour in dry storage area. Manager removed cup. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing at main prep table wall beside kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag on clean utensils on prep table shelf. Employee moved to proper storage. Corrected On-Site

Basic - Food stored on floor. Bread and pastries stored on floor of walk in freezer. Manager moved items to proper storage. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sinks; beside 3 compartment sink, kitchen handwash sink and at main bar.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Available boiler certificate issued 1-14-2020. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (44F-47F - Cooling over 6 hours) in tied off large plastic bags stacked on top of each other in walk in cooler, per manager pasta was cooked the previous day and placed in walk in cooler without any additional preparation.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pasta (44F-47F - Cooling over 6 hours) in tied off large plastic bags stacked on top of each other in walk in cooler, per manager pasta was cooked the previous day and placed in walk in cooler without any additional preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (47F - Cold Holding); butter (47F-52F - Cold Holding); individual cream cheese (47F - Cold Holding) in refrigerators in back storage area by server area, per manager doors to refrigerators have been consistently opened for approximately 1.5 hours, all items moved to reach in freezer, all items retemp below 41F. half and half (47F - Cold Holding); butter (47F-52F - Cold Holding); individual cream cheese (47F - Cold Holding) butter (44F-48F - Cold Holding); raw shell eggs (50F - Cold Holding); diced tomatoes (47F - Cold Holding); cream sauce (46F - Cold Holding) in reach in coolers on cook line, per manager cool doors have been consistently opened for approximately 1.5 hours, all items moved to reach in freezers, all items retemp below 41F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pasta (44F-47F - Cooling over 6 hours) in tied off large plastic bags stacked on top of each other in walk in cooler, per manager pasta was cooked the previous day and placed in walk in cooler without any additional preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at bar closest to pool. Repeat Violation

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. One expired. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee through ServeSafe Repeat Violation Admin Complaint

Basic - Covered waste receptacle not provided in women's bathroom. In unisex bathroom near kitchen office. Repeat Violation

Basic - Dead roaches on premises. One dead roach at bar closest to pool, manager cleaned up and discarded. Corrected On-Site Repeat Violation

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Multiple single service items stored in basement under pipes. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler and storage room with refrigerators by server area. Repeat Violation

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Certification expired 1/14/2022

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Roux marked 8/13 in refrigerator in kitchen. Cream sauce marked 8/11 in refrigerator in kitchen.

High Priority - Dented/rusted cans present. See stop sale. One dented can of mandarin oranges on shelf by walk in freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flying insects in curing room in basement.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Roux marked 8/13 in refrigerator in kitchen. Cream sauce marked 8/11 in refrigerator in kitchen.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Flies landing on two pork thighs hanging in curing room in basement.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual cream cheese (48°F - Cold Holding) in refrigerator in storage area by wait station, per manager they where left out on counter for approximately one hour then placed back in refrigerator. Repeat Violation Admin Complaint

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 refrigerator in kitchen opened 8/22 does not have any date markings, manager corrected during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line, manager corrected during inspection. 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. Pasta salad made on 8/19 does not have any date markings, manager corrected during inspection Corrected On-Site

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees certifications are from ServeSafe

Basic - Covered waste receptacle not provided in women's bathroom. In women's restroom by offices near dining area. In unisex bathroom by walk in freezer hallway.

Basic - Dead insects on premises. One dead insect by bar in far corner of dining room, manager cleaned up during inspection. 16 dead insects in bottom of refrigerator in storage area by wait station.

Basic - Floor area(s) covered with standing water. In basement Repeat Violation

Basic - Food stored on floor. Two cases of water in hallway near walk in freezer, manager corrected during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In both men and women's bathroom by hostess stand near main entrance to establishment.

Basic - Single-service items stored under sewer lines that are not shielded to intercept potential drips. Multiple boxes of single service items stored under pipes in basement. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Container of shrimp in prep sink in kitchen thawing out at room temperature, manager placed back in reach in cooler. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler and storage room with refrigerators by wait station. Repeat Violation