RIOMAR BEACH CLUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of ahi tuna thawed in ROP with labeling. Chef threw away Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Orange substance in spray bottle. Chef added label Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 piece of tuna thawed in ROP. Chef threw away

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. Temperature is only reaching 150f. Ecolab is working on operators other machine and will have them look at this machine

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in cook line cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice observed at 66f. Chef states it was pulled out. Advised to rapid chill Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Trash cans blocking hand sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Water leaking from pipe under 3 bay sink

Basic - pots and pans not stored inverted or in a protected manner. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Cookies on buffet

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. Cooked chicken in bag in walk in

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cooked chicken on cooks line

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2024 . Operator was able to renew during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored with deli meats in walk in cooler. Manager correctedCorrected On-Site 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. Cooked diced chicken from 7/9 in reach in cooler on cook line. Manager discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided sign to manager Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. For Michael and Juliana

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

Basic - Food stored on floor. In walk in freezer. Boxes were placed on crates Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small reach in cooler on cookline. Manager placed a thermometer in unit Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted Repeat Violation

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. Walk in cooler Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice. Walk in cooler Corrected On-Site

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

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

Basic - Food stored on floor. Sauerkraut. Dry storage Frozen fish walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at bar Sent operator copy Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. distributor emailed parasite destruction form during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, egg salad and chicken salad found above 41°. Manager stated they were prepared this morning and transferred from main country club kitchen 2 hours ago. Advised to move to rapid chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Fan in front of hand wash sink. Manager moved

Intermediate - Ice bin surface soiled with mold-like substance

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna poke bowl and smoked salmon. Manager is going to reprint menu today Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine. On top of machine

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

Basic - Carbon dioxide/helium tanks not adequately secured.

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

High Priority - Displayed food not properly protected from contamination. Pita chips/bread not under sneeze-guard at buffet. Moved under sneeze guard. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 49/51f and potato salad 50/53f at buffet in dining room. Manager added ice to bottom of cooling area well. Moved some product to walk in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot held at grill area. 114/117f. Manager reheated to 169f and will hot hold hold above 135f. Corrected On-Site Repeat Violation

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. Provided. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener blade.

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. Corrected On-Site Repeat Violation

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

Basic - No copy of latest inspection report available.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of gazpacho soup 61/64f cold holding at buffet station on top of ice. Moved to walk in freezer. Chilled to 42f in 40 minutes. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter hot holding at 108/110f. Manager disposed on own accord. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster and mussel tags not dated.

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. Open ham, roast beef and turkey no dates. Per employee 2 days to use. All dated. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 food service employees and no CFM on site. ROY MACY 10/19/2020 came in during inspection. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided, printed and posted. Corrected On-Site

Basic - Accumulation of black substance in the interior of the ice machine/bin. At ice chute. Cleaned and sanitized. Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table next to cutting board. All removed. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. 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. Home made blue cheese dressing marked 10/22, today is 12/6

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home made blue cheese dressing marked 10/22

High Priority - Toxic substance/chemical improperly stored. Spray bottle of disinfectant cleaner nix to countertop mixer.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" splitter on mop sink faucet has no back flow preventer on it

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled 2. Interior of ice machine soiled

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

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

Basic - Food stored on floor. Jugs of fry oil on floor

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Single-service articles improperly stored. Case of napkins stored on floor

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hard boiled eggs found at 54°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 54°

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. Buttermilk not date marked

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation. Young chef in kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Under cutting board. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle low boy unit.