WORTHINGTON COUNTRY CLUB

Intermediate - Spray bottle containing toxic substance not labeled by dish machine. Operator labeled bottle. Corrected On-Site

Basic - Ice scoop handle in contact with ice at bar.

High Priority - Dented/rusted cans present. See stop sale.1 #10 can of sliced olives and 1 #10 can of sliced apples with severely dented rims.

Intermediate - No paper towels or mechanical hand drying device provided at both hand wash sinks in bar area.

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. Rushane H expired on 9/16/2025.

Basic - Ceiling tile missing above ice machine exposing insulation in back storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and stove in kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen above walk in cooler in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-24. Admin Complaint

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room behind the dishwasher Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large ice scoop holster had build up inside.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef patty stored directly above steaks in the cold drawers under the grill. Raw unpasteurized shell eggs were stored above whole muscle cuts of beef in the walk-in cooler.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large ice bucket was stored directly on the floor in the bag-in-box storage area.

Basic - Employee with no hair restraint while engaging in food preparation. Food handler was cutting potatoes while not wearing a hair restraint. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda dispensing heads observed with lime and mold-like build-up Corners around ice bin at server station observed with black build-up.

Basic - - From initial inspection : Basic - Cutting boards on the cook line have cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-01-09: Time extended to give Operator the opportunity to replace or resurface the boards. Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. In bar area, observed employee handle ready-to-eat lime garnish for drinks with bare hands. Spoke with operator about no bare hand contact with ready-to-eat foods.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bartop cheese stuffed olives (48F - Cold Holding) for 90 minutes per operator. Provided operator with time as a public health control form.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Operator is conducting reduced-oxygen packaging raw fish, raw meats and commercially processed deli meats in house and cooked pulled pork.

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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line right handwash sink used as a dump sink.

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103]

Intermediate - No soap, paper towels provided at handwash sink on cook line right. No paper towels at either bar handwash sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On salad station scoop in standing water 75F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler soiled with accumulation of dust.

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area.

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

Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area and near chef's office.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on prep table in back of kitchen. Operator replaced sanitizer, 100ppm quaternary. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing in bar area handwash sink containing ice, used as a dump sink. Operator melted the ice. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in unused service station in kitchen. Operator secured the tank. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover in walk-in cooler soiled with accumulation of dust.

Basic - Equipment in poor repair. Gasket on reach-in freezer torn to right side of cook line.