KINGS POINT SOUTH CLUB

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in reach in freezer.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Paperwork bowls not inverted near bread. Coffee filters not protected.

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. Dish machine tested 0 ppm chlorine, employee swapped out sanitizer and primed, dish machine tested 50 ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52 F in ice bath on counter. Employee placed in deeper ice bath. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to steam table.

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board next to steam table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink. Repeat Violation

Basic - Food stored on floor. Box of chips on floor, employee removed at time of inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Employee removed at time of inspection. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with condiments. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over cut tomatoes in reach in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 51 F, Ham 56 F, Coleslaw 50 F- retemp 40 F, turkey 45 F- retemp 39 F, cheese 50 F- retemp 43 F, hotdog 58 F- retemp 40 F in reach in cooler on cook line. Employee placed in reach in freezer. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket on handwash sink. Repeat Violation

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.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with flour.

Basic - Single-service articles not stored inverted or protected from contamination. Single service plates not inverted. Repeat Violation

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. Dish machine tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67 F, cream cheese 67 F on counter, employee placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Pizza cutter in handwash sink on cook line.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour on cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Ice bucket ps inverted at time of inspection. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket. Employee hung at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled, employee labeled at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58 F, eggs 49 F, operator placed more ice in ice bath at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is in wrong location of splitter. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine. Repeat Violation

Basic - Food stored on floor. Oil on floor on cook line. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink next to ice bucket.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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. Tested 0ppm, operator connected chlorine, tested 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Turkey 53 F-retemp 43 F, cheese 48 F- retemp 43 F, Turkey 53 F- turkey 43 F, fish 53 F- retemp 49 F, chicken 54 F- retemp 41 F in reach in cooler. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and had employees to sign at time of inspection. Corrected On-Site

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in prep table, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink. Repeat Violation

Basic - Food stored on floor. Oil on floor next to cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Portion cup lids not inverted. Operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws near coffee machines.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board, operator removed at time of inspection. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee crack raw shell eggs then grabbed lettuce and orange slice without changing glove and washing hands. Discussed proper hand washing procedure.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack raw shell eggs then grabbed lettuce and orange slice without changing glove and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 F on counter, operator placed in reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to seasonings, employee removed at time of inspection. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers next to dish machine wet nesting. Repeat Violation

Basic - Food stored on floor. Container of oil stored on floor. Employee removed off of floor at time of inspection. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted near entry way. Portion cup lids not inverted above reach in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Containers of salt and pepper not labeled, employee labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee crack raw shell eggs and changed gloves without washing hangs.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.

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

Basic - Bowl or other container with no handle used to dispense food. Portion in sunflower seeds. Operator removed at time of inspection. Corrected On-Site

Basic - Carbon dioxide not adequately secured at bar area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, operator inverted at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.plastic containers wet nest above 3 Compartment Sink.

Basic - Food stored on floor. Flour stored on floor on cook line, operator removed off of floor at time of inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. At bar handwash sink, operator placed sign at time of inspection. No handwash sign in women restroom. Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Operator closed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted next to reach in freezer, operator inverted at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can blocking hand sink on cookline Observed cooking equipment stored in hand sink Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold build up inside ice machine on service line

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on floor on cookline Corrected-observed employee place on shelf

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food build up inside reachin freezer on cookline

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers on storage shelf near dish pit

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored inside cook line handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored in seeds. Operator relocated item at time of inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks not adequately secured. Operator secured item at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks on cook line cutting board.

Basic - In-use scrapper stored in cracks between pieces of equipment on cook line. Operator relocated item at time of inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored in a manner to allow proper drying at time of inspection. Corrected On-Site