KINGS POINT SOUTH CLUB CATERING KITCHEN

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

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.

Basic - Equipment in poor repair. Reach in cooler door broken.

Basic - Water softener salt (food) stored in a location that is not clean and dry. Water softener salt on floor, manager removed 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. Dish machine tested 0 ppm chlorine, manager swapped out sanitizer and primed tested 100 ppm chlorine. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. No soap at handwash sink near back door.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with clean containers. 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 - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine. Repeat Violation

Basic - Floor area(s) covered with standing water.

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

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat produce in walk in cooler.

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

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

Basic - Insect control device installed over food preparation area. Bug light over seasonings. Operator moved seasonings at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting under microwave. 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. Tested 0 ppm, operator primed tested 50 ppm. Corrected On-Site Repeat Violation

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

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

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

Basic - Equipment in poor repair. Reach in cooler gaskets torn.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to dry storage. Repeat Violation

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

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 primed tested Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 47 F, rice 60 F, in reach in cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with bowls and lids, operator removed at time of inspection. 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. Pork and rice in reach in cooler not labeled.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.

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

Basic - Food stored on floor. Oil on floor next to fry, operator removed at time of inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink next to dry storage has a slow drain.

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- retested 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over spinach dip, operator placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 44 F

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans wet nesting next to dishwasher.

Basic - Equipment in poor repair. Gasket on reach in cooler torn.

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed prep table stored in front of hand sink in dish area Corrected- observed employee move prep table Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reachin cooler

Basic - Food not stored at least 6 inches off of the floor. Observed bread stored on the floor inside walk in cooler. Operator relocated items at time of inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed broken container stored on drying rack. Operator discarded item at time of inspection. Corrected On-Site

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed very slow draining handwash sink, located in catering kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed flour stored on dry storage rack not labeled. Operator labeled item at time of inspection. Corrected On-Site