HAMMOCK DUNES CLUBHOUSE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe lemon chicken soup dated 3/4 64F Cooling overnight.

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. Observe lemon chicken soup dated 3/4 64F Cooling overnight.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed onsite reduced oxygen packaged products in walk-in cooler not being tracked number of days frozen Warning

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. Observed some fish products, see stop sale, packaged in normal vacuum plastic 3/4mil bags. Approved Process Waiver issues by The Division states the use of 10k bags are required for seafood. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed house made marinara sauce dated 2/20 in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 Hamachis vacuum packaged onsite in regular vacuum bags still in their reduced oxygen environment while fully thawed. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed. Observed 4 halibut and 13 lobster tails vacuumed sealed in regular vacuum bags still in there reduced oxygen environment fully thawed. Observed 7 packages of regular bag vacuum packaged sea bass fully thawed in its reduced oxygen environment.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no independent way to measure high temperature sanitation machine. Employee located box of test strips near end of inspection. Corrected On-Site

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Observed Thermometer Calibration Log, refrigeration log, HACCP Plan Maintenance: Review, Revision Log, and Refrigerator/Freezer Log, and Employee HACCP training log are not filled out. Observed ROP / Vacuum Packaging Log missing 2/28 lobster entries. Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged products under approved HACCP only labeled with product name and packaged date. Labels are missing Keep at a¿¤41°F and Discard/use by date as per the HACCP. Warning

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. See stop sale. Observed 4 salmon filets still in their reduced oxygen environment, with labels stated to remove, fully thawed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed bar kitchen reach in freezer has a build up of ice impacting the door gasket.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed two wiping cloth buckets at 0ppm quat. Person in charge hade buckets remade at 0ppm.

High Priority - - From initial inspection : 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. Establishment is ROP its fish and and does not have HAACP plan in pace. Warning - From follow-up inspection 2024-09-19: Time extended. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In cooler overnight; ; cream of mushroom (48F - Cooling)

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. Establishment is ROP its fish and and does not have HAACP plan in pace. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; ; cream of mushroom (48F - Cooling Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In above fill line; cut melon 57F; ( - Cold Holding) In cooler overnight; Side kitchen in tall cooler; rice, chicken, pasta 48F; ( - Cold Holding) Warning

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. Cream not dated. Person in charge dated. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Container is too deep. Container can not be deeper than 4".

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes not dated. Person in charge dated yesterday. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Kitchen staff missing a beard guard.

Basic - Food stored on floor. At bar soda box on floor. Person in charge moved soda. 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 walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at 0ppm. Primed and got 75ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night. In walk in cooler overnight; vegetable soup (51F - Cooling). Vegetable soup placed in walk in cooler hot last night. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy on cook line; Eggs batter 47F; ( - Cold Holding). In cooler overnight. Small kitchen; raw pork 47F, egg batter 48F; ( - Cold Holding). In cooler over night. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb on wrong spot-needs to be on blue hose. Person in charge placed on correct hose. 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. Cream in reach in cooler not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in bar soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. In bar; co2 tank not secured. Person in charge secured. 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 handle in flour. Person in charge removed scoop.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tests at 0ppm. Chef primed and it tests at 100ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Caviar dated 4/4. Chef discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Caviar dated 4/4 today is 4/14.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In make overnight; Cheese, garlic aioli 45-50F; ( - Cold Holding) chef discarded. In another make; Lobster 45F, chicken 47F( - Cold Holding) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make; Cheese, garlic aioli 45-50F; ( - Cold Holding) Lobster 45F, chicken 47F( - Cold Holding) Admin Complaint

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags need to be organized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris. Ice machine has mold. Person in charge cleaned. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in side kitchen cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly At the time of inspection, dishmachine in the bar area testing at 0ppm. Person in charge primed and retested at 100ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tall reach in at tavern Pasta, pasta, shrimp, eggs, pork (47-50°F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach in at tavern on shelves below middle shelf. Middle shelf has multiple containers, items are in temp on shelves above middle shelves. Pasta, pasta, shrimp, eggs, pork (47-50°F - Cold Holding) on bottoms shelves. Repeat Violation Admin Complaint

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At the time of inspection, soap dispenser at hand wash sink by mop sink closet not dispensing. Person in charge replaced. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle at bar area unlabeled. Person in charge labeled appropriately. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at dry dish storage wet nesting.

Basic - Food stored on floor. Bag in box soda stored on floor in soda storage area on the first level.