UNIVERSITY CLUB OF TAMPA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler cooks line facing office seared tuna stored over ready to eat foods. Employee removed to proper storage. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 400ppm employee added water to 200ppm Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp dishwasher not running at 160F degrees tested between 114F-143F chef stated no dishes were washed yet. Operator called maintenance and will use three comp sink to sanitize dishes

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over milk produce cooler.

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

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

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

Intermediate - No soap provided at handwash sink. At bar

Intermediate - Spray bottle containing toxic substance not labeled. Operator had employee label it

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch box in restaurants cooler. Employee removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors in bar area Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom hot box

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 129 operator removed grits from hot well and set them to cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer buckets stored on food prep stations, operator moved them Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. Floors under equipment and bar area soiled. Floors and drains in dish area heavily soiled

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floors under equipment and floor drains.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink pantry area slow drain, operator has work order

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Emailed to operator. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. Two cans of V8 vegetable juice have dents near the rim of can.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line has stains.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. House made Cesar salad dressing has raw fish not identified on menu. Chef printed new menu's. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table on cooks line. Chef removed drink. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean dishes in dish area. Relocated. Corrected On-Site

Basic - Equipment in poor repair. Rusted shelves in dish area. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under broiler. Warning - From follow-up inspection 2022-04-18: Time Extended