GOLF LODGE AT THE QUARRY, MAIN KITCHEN

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. In dry storage there are 2 severely dented number 10 cans of chili sauce not segregated from undented cans. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dish washing area is blocked by the door to the chemical room. Operator partially closed the chemical room door to provide access to the hand washing sink. Corrected On-Site

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. All employee food safety training is expired.

Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage there are 2 severely dented number 10 cans of chili sauce not segregated from undented cans. See stop sale.

Basic - Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food. Employee put on a hat. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. There is an unlabeled container of sugar. Operator labeled the container of sugar. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in the mop sink room. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed creating a designated area below and away from food for drink storage. Chef moved drinks. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in the sugar bin was stored with the handle in contact with the product. Chef removed scoop. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored on the same tray with whole muscle cut of beef.

Intermediate - Spray bottle containing red toxic substance not labeled in the dish area.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pasta flour bin contained a scoop stored in the product with the handle in contact with the product.

Basic - Unclean building components, attachments or fixtures. Walk-in cooler fan guards have build-up.

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided Operator with printed guidelines and template and contact information for writing and submitting plan for approval. Warning - From follow-up inspection 2024-02-02: Time extended to allow Operator time to submit plan. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes then move to handling clean dishes, no handwashing. Discussed with operator importance of proper handwashing, operator washed hands properly before returning to work. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging cooked meats, raw fish, and deli meats, no HAACP plan or variance submitted.

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dishwashing machine blocked by propped open door. Operator closed door partially to allow access to the sink. Corrected On-Site

Intermediate - No soap provided at handwash sink in bar area. Operator replaced soap. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters stored uncovered in drink service station. Operator covered the filters. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 148F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 200ppm. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two bottles by dishwasher unlabeled. One by entrance to kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents over cook line and server line. This is a repeat violation from 4/27/2022. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on prep line. Operator replaced the bucket, sanitizer bucket (quaternary 200ppm) . Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes, loaded machine and then handled clean and sanitized dishes to put away. Discussed with employee the need to wash hands after handling dirty dishes before handling clean dishes.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer , raw salmon stored over ready-to-eat cooked shrimp.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade sour cream ranch dip labeled 4/12/2022, housemade Caesar dressing containing garlic in oil labeled 4/9/2022 in glass tall reach-in cooler on cook line right. Today is 4/27/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade sour cream ranch dip labeled 4/12/2022, housemade Caesar dressing containing garlic in oil labeled 4/9/2022 in glass tall reach-in cooler on cook line right. Today is 4/27/2022.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dishwashing sink blocked by door propped open.

Basic - Carbon dioxide/helium tanks not adequately secured in room with mop sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front of kitchen service station and main cook line, ceiling vents and surrounding tiles with accumulation of dust.

Basic - No handwashing sign provided at a hand sink used by food employees on cook line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw veal in walk-in freezer, not commercially packaged.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line butter (85°F - Hot Holding), 90 minutes per operator. Operator moved butter onto stove for proper reheating, in 20 minutes temperature rose to 147°F. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in main kitchen with splitter added missing one vacuum breaker. In outside dumpster area, hose Bibb no vacuum breaker.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On prep line Sanitizer Bucket (Quaternary 0ppm). Operator checked quarternary sanitizer dispenser and then refilled bucket, tested at 100ppm quaternary. Corrected On-Site