SANDHILL GRILL AT PINECREST GOLF CLUB

Basic - Bowl or other container with no handle used to dispense food. Observed black soufflé cups in pans of feta cheese and chic peas on the prep table.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves in the walk in freezer, operator discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed speaker on the prep table, operator moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed a cook without a beard guard on preparing orders.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stack of pans on the shelve in the kitchen with water in between and not air drying properly.

Basic - Equipment in poor repair. Observed gasket on walk in cooler door is torn, operator stated new gaskets have been ordered. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed two tongs on the handle in front of the grill on the cook line, operator moved. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hand wash sink in the dish room and in the kitchen by the cook line, sent operator a copy by email. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touching his shirt, in food preparation area on cook line without changing gloves or washing hands, educated cook and washed hands and changed gloves. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of chemical on the shelf not labeled, operator voluntarily discarded the bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a black like substance on the white guard in the ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through kitchen, ceiling tiles soiled with dust and debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on the prep tables grooved in the kitchen.

Basic - Equipment in poor repair. Observed gasket torn on the walk in cooler door at the bottom side, observed gasket torn on the reach in cooler in the kitchen next to cook line.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the hose Bibb outside the back exit of the kitchen. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents in the cook line area of the kitchen soiled. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table in the kitchen. Employee removed the phone. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels in the kitchen not stored in a sanitized solution. Employee placed the towels in a sanitizer solution. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the slicer blade in kitchen area. Warning - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and ceiling vents in the cook line area soiled. Warning - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line grooved and soiled. Warning - From follow-up inspection 2024-11-19: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. 3 by 2 foot hole in wall by the convection oven on the cook line. Observed a 2 foot by 2 foot hole in the wall by the dish machine. Warning - From follow-up inspection 2024-11-19: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black growth on edge of drop guard inside ice machine.

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. Observed fish thawed and still in top packaging. Operator stated just thawed and removed all from packaging. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed dish washer with no beard guard. Manager corrected employee to add beard guard.

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher with no hair restraint. Manager had employee add hair net.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected at wait prep area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter (87F - Hot Holding); butter with garlic (102F - Hot Holding) on cookline cook said items were on the line for about 3 hours and cook voluntarily discarded will use time as a public health control, form emailed to operator. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two hose bibs on kitchen with no vacuum breaker.

Basic - Ice bucket/shovel stored not inverted with ice scoop stored not protected on top of bucket on ice machine at back door area. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 400+ corrected to 200ppm.

Basic - - From initial inspection : Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Observed one exposed raw wood stud at bar where soda gun is attached. Wood must be sealed to prevent absorption of liquids and to make area cleanable. Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. Observed outside garbage cans with no lids flies accumulating in area. Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Garbage can soiled. Observed exterior of garbage cans in kitchen soiled with old debris. Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Multiple small screw sized holed in kitchen wall at cook and makeline. Warning - From follow-up inspection 2023-01-25: Time Extended

Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall under 3bay and along wall where dishmachine is located not non absorbable and water proof. Wall has absorbed water and is crumbling and in disrepair. Water logged wall is providing area for insects to breed. Warning - From follow-up inspection 2023-01-25: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board with black staining in use at preptop cooler.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice buckets and scoop stored on top of ice machine not inverted.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Restocked dishes to promoate air drying. Plastic sheeting on wire rack inhibits airflow. No hand drying is allowed.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food on bulk sigar.

Basic - No suitable facilities provided to store employee clothing and other possessions.

Basic - Old food stuck to clean dishware/utensils.sent back through dishwash. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes stored over ready to eat lettuce and onions, unwashed mushrooms and avocados stored over cut prepped vegetables, in walk-in 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. Found at 0ppm. Corrected to 50 ppm

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter, 45Fbuttermilk batter wash 50F. On cookline. Must discard by530pm. Fresh garlic in butter found at 49F Less than 30 minutes on counter put onto cooler to cool to 41F .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed foods on steam table some below 135F cooked peppers (109F - Hot Holding); mash potatoes (127F - Hot Holding. Peppers double panned and unable to receive benefit of steam table, cook placed pan into well to provide adequate heat. mashed potatoes not hot through out product . Stirred to bring even temperature of 140F throughout the product. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handsink , used as dump sink at bar.

Basic - Can opener blade not kept sharp - observed metal shavings.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed slicer with tape on handle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind cut red peppers at reach in drawers. Operator switched the food items. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, residue build up at make table.

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of Dish Machine. Corrected On-Site

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. Observed fish at reach in drawers. Operator removed the food item from the package. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint over their head. Corrected On-Site

Basic - Food stored on floor. Observed multiple food items at Walk in Freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed at grill handle. Operator removed the tongs to a safe location. Corrected On-Site