CLUB AT BELLA COLLINA / MAIN DINING ROOM

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -panned raw chicken over corn and tamales in walk in freezer, operator moved chicken to bottom Corrected On-Site

Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink in bar, operator provided Corrected On-Site

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

Basic - Objectionable odors in side prep area of kitchen

Intermediate - Equipment drain line draining into handwash sink. -sysco presoak chemical drain hose placed in hand sink between dish machine and triple sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in back kitchen -interior of spray hose at dish machine Repeat Violation

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

Basic - Ceiling tile missing on banquet side near elevator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at dish machine -interior ice machine

Intermediate - No soap provided at handwash sink by prep sink. Operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -bottle of blue liquid at side station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack hanging on shelf by clean pans, drink on shelf by pans. Operator corrected. Corrected On-Site

Basic - Ice bucket not stored inverted between uses. -operator inverted Corrected On-Site

Basic - Interior of ovens on prep line have accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. -by prep sink on back prep line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in freezer on cook line -exterior sides of all cooking equipment on cook line

Basic - Stored food not covered. -braise jus in walk in cooler. Operator covered. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed sanitizer container, 200 ppm. 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 shrimp (124F - Hot Holding), held less than four hours per operator. Operator reheated to 168F. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. -chicken breasts are seared then placed in walk in cooler for cooling and preparation today.

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken breasts are seared then placed in walk in cooler for cooling and preparation today.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior sprayer hose at dish machine

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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping food wearing bracelets. Educated operator

Basic - Equipment and utensils not properly air-dried - wet nesting. -pans in dish area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior back of grill -sides of walk in cooler door entry.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed papaya over sauces in walk in cooler.

Basic - Utensils in poor condition. -basket skimmer in dish area. Operator discarded. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -spray bottle of water not labeled. -flour in prep area. Operator labeled.Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Raw shell eggs over sweet potatoes. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by cart. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table. 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 - Ceiling tile missing. -Over vegetable prep area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -On prep table.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Demi glaze dated 04-27. Cream cheese and lemon dated 04-23.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi glaze dated 04-27.

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer tube stored in handsink. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Walk in cooler added where bakery prep is. Spoke with plan review, they added cooler and updated plans. Corrected On-Site

Basic - Ceiling tile missing.

Basic - In-use ice scoop stored on soiled surface between uses. Directly on top of ice machine. Corrected On-Site

Basic - Trash receptacles not provided where needed in establishment. Handsink by dish machine.

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

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored over pasturized liquid egg

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

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

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

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

Basic - Food stored on floor in walk in freezer

Basic - No handwashing sign provided at a hand sink used by food employees throughout kitchen

Basic - Waste line missing at soda gun holster.

Observed electrical wiring in disrepair. For reporting purposes only in downstairs walk in freezer on fan motor.

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 gallon of milk. Manager determined correct date. Corrected On-Site

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

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

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

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cutting vegetables.

Basic - Food stored on floor. In bakery prep area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright silver cooler.