THE NEW INDIAN RIVER CLUB INC

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-10-23: Operator ordered books Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooler. Chef stated items were placed in service at 1045am, 3 hours ago. Advised to empty cooler and rapid chill items. Chicken salad 60f Tuna salad 59f Egg salad 59f Sliced turkey 55f Sliced ham 54f Sliced tomato 52f. Since 1045 found at 145 Warning

High Priority - Toxic substance/chemical improperly stored. Glass cleaner on prep table next to ketchup and deli wrap paper

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At bar. Sanitizer Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In pizza flour bin Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler reading ambient 55f.

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 88f. Water 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. Reading zero ppm. Establishment does not have correct sanitizer product on site. Warning

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. Small reach in cooler on cooks line: Homemade Ranch -46 F Blue cheese dressing- 47 F Walk in cooler: Smoked salmon - 47F Raw hamburger- 47F Raw chicken -49 F Raw Beef -46 F Ham - 48 F 1/2 and 1/2- 47 F Milk- 46 F Shredded cheddar - ambient 50 F Turkey breast - 46 F Ground beef- 46 F Flounder- 46 F Sliced Steak - 46 F Pork - 46 F Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked grilled chicken being being held for 4 hours with no written time plan. Emailed form.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bins Corrected On-Site

Basic - Food stored on floor. Fryer oil and bottled drinks in storage room Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spices along cooks line not labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from ready to eat foods based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over French fries in open bags at upstairs reach in freezer. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad, tuna salad, chicken salad, blue cheese and hard cooked eggs at 54/55f in top of flip top reach in cooler at cook line overnight cold holding. Coleslaw and shredded cheese 53/54f in plastic containers overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad, tuna salad, chicken salad, blue cheese and hard cooked eggs at 54/55f in top of flip top reach in cooler at cook line overnight cold holding. Coleslaw and shredded cheese 53/54f in plastic containers overnight. Roasted tomatoes 61f, sliced cheddar 60f. Ham 59/61f. Turkey 60f in top of flip top cooler above cold hold section in containers nested above cold zone. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Degreaser on top of dish machine. Moved. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line. Slicer blade guard soiled. Can opener blade. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Trash can and cart in front of hand sink downstairs. Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict with poached eggs and no consumer advisory or asterisk"disclosure" Manager updated menus during inspection and added consumer advisory with asterisk. Corrected On-Site Warning

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. Provided to manager for new employees. Warning

Intermediate - No soap or paper towels at bar hand sink provided at handwash sink at bar. Corrected On-Site Warning

Basic - Ceiling tile missing. Above table top kettle. Warning

Basic - Ceiling vents soiled with accumulated grease or dust. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Under equipment at upstairs cook line. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At downstairs hand sink. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with dust. Fan at downstairs cooking area. Warning

High Priority - Dented/rusted cans present. See stop sale. Peeled tomatoes 6 lba

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee and chef on proper hand washing procedures Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pimento cheese marked 6/21. Today is 7/1

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon at 48° removed from freezer, thawed placed in cooler. Recommended rapid chill, rechecked now at 38° 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. Heavy cream

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

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled. Chef unsure what was in it and threw it away.

Basic - Bowl or other container with no handle used to dispense food. Cup in panko breading Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets not inverted

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

Basic - Hole in or other damage to wall. Behind dishwasher

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

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