CLUB RENAISSANCE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 pieces of ROP grouper and 5 pieces of ROP tuna thawed before removed from packaging. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 44 F, cooked eggs 44 F in reach in cooler on cook line. Employee placed in another working cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to ice cream.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. 7 pieces of ROP grouper and 5 pieces of ROP tuna thawed before removed from packaging. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed ROP tuna in cooler under grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 46 F- retemp 43 F, raw fish 46 F- retemp 40Fin prep cooler on cook line near hand wash sink. Employee placed in walk in cooler on ice. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Water gallon in hand wash sink. Removed at time of inspection. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees working with no certified food manager on site.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute at soda 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. Thawed ROP tuna in cooler under grill.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 44 F, sausage 45 F in reach in cooler on cook line. Manager placed in walk in cooler. Corrective Action Taken Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at bar.

Intermediate - No soap provided at handwash sink. Handwash sink at bar.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at bar. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board.

High Priority - Container of medicine improperly stored. Employee medicine above prep table. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 48 F, chicken 48 F in reach in cooler, operator placed on ice. Corrective Action Taken

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. 1 expired food handler certification.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at condiment station. Repeat Violation

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

Basic - Covered waste receptacle not provided in women's bathroom. In women's employee restroom.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler. Employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of soda machine ice chute.

Basic - Single-service articles improperly stored. Box of cups on floor, operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected above coffee machine. Employee corrected at time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over washed cut lettuce in walk in cooler. Operator corrected at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour not labeled, employee labeled at time of inspection. Corrected On-Site 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 at bar tested 0ppm, operator primed tested 50pm. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar. Operator labeled at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped 80 F, operator removed utensils at time of inspection. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water at the bottom of reach in cooler next to soda machine.

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

High Priority - Dented/rusted cans present. See stop sale. Three cans of red beans with dents at the rim in dry storage.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+ ppm Quaternary ammonia. Operator remade tested 200 ppm. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. For chicken wings.

Basic - Damaged/spoiled/recalled food not properly segregated. Three cans of red beans with dents at the rim in dry storage.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to straws above microwave. Repeat Violation

Basic - Floors not maintained smooth and durable. Floors throughout kitchen unsealed concrete.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted at bar, operator inverted 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 cornmeal on cook line not labeled, operator labeled at time of inspection. Corrected On-Site

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

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. Heavy cream not date marked in reach in cooler on cook line.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink outside of dish area, operator replaced at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Serving trays in storage room not inverted. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep table, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line and at bar handwash sink. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Paper plates not inverted in storage room, operator inverted at time of inspection. Corrected On-Site

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. Bar dish machine test 0 ppm. Discussed with manager to use the working dish machine in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 44 F- retemp 43 F, cooked onions 49 F-retemp 43 F, raw chicken 49 F- retemp 41 F, raw fish 50 F- retemp 32 F. All items in reach in cooler, operator placed on ice and in the walk in freezer. Corrected On-Site

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. Ice scoop in handwash sink in bar area.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink.

Intermediate - No soap provided at handwash sink. At bar handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked in reach in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and pans not stored inverted in storage room and behind cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting across from dish machine.

Basic - Food storage container/container lid cracked or broken. Broken glass up in bar reach in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer at bar area.

Basic - Missing drain plug at dumpster.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink on cook line and at the bar handwash sinks.

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

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled in dry storage, manager labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used to scoop flour under prep table

Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed stored over hand sink near walk-in freezer

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled under prep table

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed ice cream scoop in standing water temped at 85 °F. Operator removed item out of water at time of inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken temped at 56 °F. Operator discarded items and time of inspection.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled with food debris and slimy substance on reach in cooler and walk in cooler.

Basic - - From initial inspection : Basic - Walk-in cooler gasket torn/in disrepair. Warning - From follow-up inspection 2021-07-13: Time Extended