THE MOORINGS YACHT & COUNTRY CLUB

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F) cold holding sitting out at room temperature for 2 hours. Chef moved to walk in to rapid chill cooked pasta (73F - Cold Holding) in cold pan for 1 hour, chef moved to rapid chill Corrective Action Taken Repeat Violation

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

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

Basic - Light not functioning under hood system

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

Basic - Single-service articles improperly stored. Box of foam cups in dry storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items double panned in salad cooler for 1.5 hours. Blue cheese crumbles 48f Cooked eggs 51f Chef removed pans. Blue cheese is now 43f and cooked eggs are 43f Corrected On-Site

Intermediate - Spray bottle containing soap not labeled and stored on prep table. Chef removed and added label Corrected On-Site

Basic - Chill wand stored on floor in walk in freezer between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line freezer

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over pork sausage in cook line drawers. Chef corrected storage. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chrystal expired 2/2025

Intermediate - No test kit for high temperature dish machine. Operator ordered test strips for machine during inspection Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 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. 5 portions of Mahi no longer frozen. Educated chef and was thrown away Corrected On-Site

Basic - Food stored on floor. Boxes in freezer 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. Handle in flour bin Corrected On-Site

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

Basic - Stored food not covered. Gazpacho and port Demi sauce in walk in cooler 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 walk in cooler Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sink had ice dumped in it at bar. Educated bartender Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket Reach in freezer Corrected On-Site

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked minestrone soup found in walk in cooler tightly wrapped at 46-48F overnight. Chef threw away during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad found in prep line cooler at 46F for 90 minutes. Advised cook to place below in cooler area. Corrective Action Taken Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. All purpose flour bin and rice bag in dry storage

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks headphones on cutting board. Educated employee. Cutting board was cleaned and sanitized Corrected On-Site

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

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. Dish-machine tested several times at 0 ppm chlorine. Sanitizer bucket changed and line primed. Retested to 100 ppm chlorine. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Mixer head and slicer blade guard. Cleaned and sanitized.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Tuna served undercooked on menu does not have asterisk. Manager added to menus. Corrected On-Site

Intermediate - No soap provided at handwash sink. Provided at bar. Corrected On-Site

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

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. Dishes being washed. Manager set up 3 compartment sink to 200 ppm quaternary. Dishes dipped in sanitizer. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began handling clean equipment after touching clothing. Employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 3 containers butter in warming box at 122/125f hot holding. Warmer is not turned on. Butter heated to 170f on cook top. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink disposed of. Corrected On-Site

Basic - Food stored on floor. In walk in freezer several boxes. Moved to shelf. Corrected On-Site Repeat Violation

Basic - Screened hood vent shows damage or is in disrepair next to cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish area wall.

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

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

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. House-made Caesar dressing with raw egg not identified on menu. Discussed requirements with manager and possible use of pasteurized eggs. Menu updated to reflect raw egg/advisory. Corrected On-Site

Basic - Floor area with standing water. Walk-in cooler. Dry mopped. Corrected On-Site

Basic - Food stored on floor. Cases/containers on walk-in freezer floor. Moved to shelf. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pasta found at 80°. Placed in service 2.5 hours ago. Recommended rapid chill Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. New mixer has packing grease throughout

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 - Toxic substance/chemical on premise that is not required for the operation of establishment. Butane torch mixed in with spices. Corrected On-Site

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

Basic - Food storage container/container lid cracked or broken.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Tenderloin being thawed in sink, portions still frozen, recommended to move product into walk-in cooler to finish thawing. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Both sanitizer buckets read "0". Chef remade buckets, now reading 300 ppm quat. Corrected On-Site

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