AMERICAN GOLF CLUB

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New manager that took over has food handler not manager certification Warning - From follow-up inspection 2024-03-05: No manager on site anymore. Per Christal Woods time extended till next unannounced inspection Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets make table - From follow-up inspection 2024-03-05: Time Extended

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. 0 ppm chlorine. Employee set up 3 compartment sink to sanitize dishes. 50 ppm chlorine. Employee sanitized dishes. Corrective Action Taken Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching cooked bacon for sandwich with bare hands for immediate service. Employee put on gloves. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over deli turkey. Moved to properly store. Corrected On-Site

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. Printed and provided. Corrected On-Site

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 form.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is turned off at hand sink next to dish washer. Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall next to hand sink next to dish machine.

Basic - No copy of latest inspection report available.

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. 0 ppm chlorine. Manager set up 3 compartment sink with 50 ppm chlorine to sanitize. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over lemons and limes. Moved to properly store. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Slicer blade guard. Cleaned and sanitized. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind cook line and next to walk in storage area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near dish machine.

Basic - Nonfood-contact surface soiled with grease. Cook top burner area.

Basic - Water leaking from pipe on top of dish machine.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw beef over precooked chicken and cheese sticks. Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar. 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. Housemade chili made 3 days prior. No date on half n half, determined 5 days AgoCorrected On-Site Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom in foyer used by employees. Emailed copy to operator.

Basic - Standing water in bottom of reach-in-cooler. Cookline cooler.

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2021-12-03: Time Extended

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Heavy cream marked 5/11/2021

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. Educated operator on how to set up triple sink for sanitizing

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream marked 5/11/2021 Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of rear door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty Interior of microwave dirty Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ground beef 3 days old not date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Soap and water mixture Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Snapper Corrected On-Site

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Next to rear hand wash sink Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Single-service articles improperly stored. Take out containers not inverted