SILVER DOLLAR RV RESORT GOLF

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Date 4/3/2026 on sliced turkey and 4/4/2026 on sliced ham in reach in cooler .see stop sale.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Date 4/3/2026on sliced turkey and 4/4/2026 on sliced ham in reach in cooler .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Microwave soiled

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Employee with no hair restraint while engaging in food preparation. Employees no hair restraint while engaging food preparation.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes above sauce in vertical reach in cooler in kitchen Unwashed lettuce above sauce in reach in cooler in storage room

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature no time mark on butter manager identified the time less than 4 hours

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. Milk reach in cooler by back of throat kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By mop sink

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Above 200-400ppm rested to 400 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink mixed with restaurant food in reach in cooler across from can opener blade.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Above 200ppm-400 ppm requirements. Employee remade to 200 ppm 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. Shredded Mexican cheese. Reach in cooler by cooks line employee placed date mark Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Rosemary expired 7/2023 and Patrick expired 10/10/23 - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing- not in place leaving an opening - in back storage room in freezer chest area - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at bar - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Employees with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-10-16: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in double glass door cooler in storage area - From follow-up inspection 2023-10-16: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in glass cooler in dry storage area. Cold holding raw beef 45 f corned beef 45. Operator moved to working reach in cooler.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.for Quaternary

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink bar area. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - beef and pasta in cooler at 9:55 am 47 F placed in cooler overnight in deep container , covered - person in charge discarded - reviewed proper cooling methods with person in charge Corrective Action Taken

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. -beef and pasta in double door cooler at 9:55 am 47 F placed in cooler overnight - person in charge discarded Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times - large trash can in front of bar hand wash sink - employee relocated trash can 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. - coleslaw in individual containers in double door cooler not date marked

Basic - Reach-in freezers interior have accumulation of soil residues in back kitchen area

Basic - very slow draining water in handwash sink at bar area

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Samatha K. Expired on 12-12-21

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Can opener blade not kept sharp - observed metal shavings. Discussed with operator how to replace blade

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink, sides of some equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Chicken over other Ready to eat items Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On line Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface.