THE PLAYERS CLUB AND SPA

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (162F - Cooking), operator returned the chicken to the grill, 167F cooking. Corrected On-Site

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, clam chowder (49F - Cooling); split pea soup (55F - Cooling). Per operator both soups were prepared the previous day and placed into the walk in cooler. See stop sale.

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Operator is using copper cups for mixed drinks.

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, clam chowder (49F - Cooling); split pea soup (55F - Cooling). Per operator both soups were prepared the previous day and placed into the walk in cooler. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box hamburger (134F - Hot Holding), operator increased the heat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. There is a sanitizer bucket inside the hand sink in the pantry area. Operator removed the sanitizer bucket. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a employee soda in the reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler in the middle of the cook line, shaved beef (44F - Cold Holding). Operator states that they were changing out pans this morning. Operator iced the shaved bedf for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. An employee at the bar used the hand washing sink as a dump sink. Educated the employee on hand sink usage. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 85F standing water at the bar. Educated employees on proper storage of in use utensils. Employee drained water. 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. There are multiple pans of prepared foods on the cook line with no date marking.

Basic - Working containers of food removed from original container not identified by common name. There us a unlabeled container of flour in dry storage. Operator labeled the flour. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area. Operator labeled the spray bottle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between a make table and a work bench on the cook line.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F). Operator set up the triple sink to sanitize after washing in the dishwasher. Dishwasher temperature 158F after adjustments. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the soup warmer beef chili (132F - Hot Holding). Operator increased the heat. Corrective Action Taken

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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea events. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the salad station is filled with ice.

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

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door under counter cooler in the sandwich/salad station egg salad 54F and sliced turkey 54F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door under counter cooler in the sandwich/salad station egg salad 54F and sliced turkey 54F. See stop sale.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the make table on the front cooks line in front of the deep fryer there is an open employee drink and candy bars not segregated from food to be served to customers. Operator removed employee drink and food from reach in cooler. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Several employees washed their hands and did mot rub their hands for at least ten seconds. Inspector spoke with the person in charge about proper hand washing procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance in the top of the ice machine.

Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles at the bar.

Basic - Single-service articles not stored inverted or protected from contamination. In the service area, coffee and iced tea filters are not protected.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut tomatoes 47°F cold holding in the top of the make table across from the Rational oven. Per the operator the tomatoes were place into the make table less than four hours previous. Out of temperature tomatoes placed into another cooler foe quick cooling. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed the food safety managers certification has expired.

Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the dry storage area. Operator labeled the spray bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl in a container of flour in the dry storage area. Operator removed the bowl. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed current Hotel and Restaurant license not displayed. Operator hung current license at the bar. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed three compartment sink not set up in wash, rinse, sanitize order. Operator filled sinks in proper order. Corrected On-Site