CLUB DE BONMONT PLANTATION BAY

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site

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, deli meats in walk in cooler.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

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. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris on exterior of warewashing machine.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food stored on floor, box of potatoes.

Basic - Nonfood-contact surface soiled: table under steamer, table under mixer.

Basic - Single-service articles improperly stored, case of cups stored on floor.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days. Pre cooked sausage in reach in cooler dated 03/26.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pre cooked sausage in reach in cooler dated 03/26.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Hole in or other damage to wall under three compartment sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in reach in cooler.

Basic - Food stored on floor, case of beef in walk in cooler.