VERO BEACH COUNTRY CLUB - KITCHEN/BAR

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice observed at 88f. Cooling for 3 hours.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked peppers and onions dated 8/23. Manager threw away Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Basic - Cutting board has cut marks and is no longer cleanable. Small make table cutting board

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. Bar dishwasher is not sanitizing. Manager has already called eco lab and they will be here today. Machine is not in use at time of inspection

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

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-10-17: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Two handwashing sinks at bar - From follow-up inspection 2024-10-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over drinks in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in cooler drawers

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine is chlorine, operator has test strips for quat.

Basic - Buildup of food debris/soil residue on equipment door handles. Small oven

High Priority - Dented/rusted cans present. See stop sale. 2 cans of marinara sauce dented

Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon

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

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Take out knife on floor Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used in feta cheese Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Intermediate - Handwash sink not accessible for employee use at all times. Ice room. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep sink heavily soiled.

Basic - Old labels stuck to food containers after cleaning.