VERO BCH COUNTRY CLUB

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

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. Robert P. Jahmay P. Expired 11/2025

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to walk in cooler. Employee posted sign Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken breast at 160f. Chef heated to 177f Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1/2 and 1/2 in wait station cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 47f. In cooler overnight, Chef threw away Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Server station hand sink used as dump sink evidenced by strainer in sink with ice

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for breakfast menu. Breakfast is not being served at this time. Manager updated menus on computer and will reprint today 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. Mike and Michael expired in 2/2025

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

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. Ambient 50f. Wait station reach in cooler

Basic - Dead roaches on premises. 1 dead roach on cooks line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handle in panko bread crumbs Corrected On-Site

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

Basic - Ice bucket/shovel stored on floor between uses. At front line. Observed ice buckets on floor

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Ran multiple times, now final rinse at 170F Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In rice bin

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone with clean bowls next to dish machine

Basic - Food stored on floor. Box of frozen beef on floor in walk in freezer

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys next to prep table Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on single door cooler Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Inside bin of chicken breading Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Shaker of powdered sugar Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. slaw (52F - Cold Holding); shredded cheese (54F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (52F - Cold Holding); shredded cheese (54F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets on top of flip top 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 opened 5 days ago Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Both line cooks

Basic - Equipment in poor repair. Gaskets on front reach in freezer torn

Basic - Single-service articles improperly stored. Foam cups on floor

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over butter in reach in 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 Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Young dishwasher Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2. Mixer guard soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty. Operator stated they are coming next week to clean

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Raw fruits/vegetables not washed prior to preparation. Squash

Basic - Single-service articles improperly stored. Take out containers stored on floor

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw mahi. 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. Milk opened 2 days ago not marked Corrected On-Site

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 - Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in double glass cooler Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep tables Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Young cook working slicer Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils found in water at 124°

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets slimy, small glass reach in

Basic - Old labels stuck to food containers after cleaning.

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

Basic - Single-service articles improperly stored. Takeout containers stored on floor