POINTE WEST COUNTRY CLUB

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 dish machine is not sanitizing properly. Operator has a call in with ecolab. Main dish machine is being utilized Corrective Action Taken

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

Basic - Food storage container/container lid cracked or broken. Bulk bin lids have cracks

Basic - Food-contact surface not smooth and easily cleanable. Small bamboo steamers in walk in. Provided education Corrective Action Taken

Basic - Stored food not covered. Spice mix in prep area. Employee covered Corrected On-Site

Intermediate - Clam tags not marked with last date served. Educated operator

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. House made Salsa

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. Some certificates expired in October 2024

Basic - Silverware stored upright with the food-contact surface up. Butter knives in basket 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. Half and half Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at dish area Repeat Violation

Basic - Food stored on floor. In walk in freezer

Basic - Ice buildup in walk-in freezer.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. One new hire. Provided form to f&b manager Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in dish pit Repeat Violation

Basic - Floor area(s) covered with standing water. In walk in cooler

Basic - Floor tiles missing and/or in disrepair.cracked tiles in walk in cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall cooler on end of cooks line near office

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers with cut ready to eat avocados on cooks line.

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 in glass cooler Corrected On-Site

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

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

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

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

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

High Priority - Dented/rusted cans present. See stop sale. 1 can of orange marmalade dented

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with bleach

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Butter knives Corrected On-Site

Basic - Light not functioning. In hood system

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door cooler next to office 2. Cutting board grooved

Basic - Working containers of food removed from original container not identified by common name. Spices not labeled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken tenders found at 45°. Chef threw away Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Open dumpster lid. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher no sanitizer being dispensed

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies observed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken soup found at 53°. Dated yesterday

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Black hose in dry storage

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.

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

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

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

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

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. Blue cheese dressing

High Priority - Dented/rusted cans present. See stop sale. 2 cans of mandarin oranges dented.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dressing

Intermediate - Handwash sink not accessible for employee use at all times. Gallon of soap in sink by dishwasher 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. Prime rib in walk-in cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Orange cleaner not marked. Corrected On-Site

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

Basic - Ice buildup in walk-in freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cooked chili Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Pink liquid at drink station. Corrected On-Site

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage closet with various purses on various shelves, over food and clean dishes and equipment.

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

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blowing onto cookline kitchen. Beer tap in bar area soiled with black mold like substance.

Basic - Trash receptacles not provided where needed in establishment. Handwash sink in dishwasher area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black at dishwasher wall.