THE COLONY GOLF & COUNTRY CLUB

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in walk in cooler downstairs. Operator moved to proper storage. 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. Provided operator with proper forms and employees signed. 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. Cooked chicken in walk in cooler not properly date marked.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above cook line.

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

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area hand sink blocked by a pan in the sink. Pan was removed. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees next to the pizza oven and the sink across from the Henny Penny oven. Repeat Violation

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. Observed cook handle cooked bacon with bare hands for a dish that did not require further cooking. Discussed bare hand contact with ready to eat food with the cook who then placed the product in the fryer. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above whole muscle beef steaks in the downstairs walk-in cooler. Chef moved all items to proper hierarchy for food protection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in cook line make table at improper temperature. Due to the unknown amount of time food was not at proper temperature, Chef discarded. Cole Slaw (51F - Cold Holding); mahi (55F - Cold Holding) Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef marked dates. 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.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef has class scheduled for all employees on 10-28-24

Intermediate - Spray bottle containing toxic substance not labeled in the dishwasher area. One unlabeled bottle at the bar. Bottles were labeled properly during the visit. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food on the cook line was wearing a wrist watch. Prep cook making quesadillas was wearing a beaded bracelet.

Basic - No handwashing sign provided at two hand sinks in the prep area that are used by food employees.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chubs of raw ground beef stored directly above whole muscle cuts of beef in the walk in cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer, stored as clean, observed to have encrusted food debris in the blades.

Basic - Bowl or other container with no handle used to dispense food. Observed single-use containers, used as scoops and stored in the breading bins. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage room. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. At arrival, observed cook preparing food without a hair restraint. Employee donned hair restraint during the visit. Corrected On-Site

Basic - Wiping cloth used for food spills also used for other purposes. Observed employee use wiping cloth to wipe arms and face and returned to the counter at the passbar in contact with clean plates. Towel removed, plates removed for cleaning and area cleaned and sanitized. Corrected On-Site

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Employee emptied bottle. Discussed proper hand mixing with staff. Spray bottle (Quaternary 500ppm) 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. Chef signed form during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed single service containers stored in the flour and panko breading. Chef removed. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at the large ice machine were stored uninverted, allowing water to pool inside. Chef moved buckets to upside down to allow them to drain properly. Discussed placing bar mat on top of ice machine to allow for air flow while drying. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Printed and provided to Chef. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at the bar was stored in a heavily soiled holster. Blue plastic holster for large can opener was heavily soiled with encrusted food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front service line in kitchen, cut tomatoes (61F - Cold Holding); butter packets (71F - Cold Holding) for 3 hours per operator. Operator voluntarily discarded foods. Provided operator with time as a public health control form. Corrected On-Site

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. Establishment is reduced-oxygen packaging fish, raw and cooked meats.

Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area.operator cleared sink. Corrected On-Site

Intermediate - No soap, paper towels, sign provided at handwash sink in bar area.operator placed items at sink.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in dishwashing area. Operator labeled the bottles. This is a repeat violation from 12/13/2022. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured in dry storage room. Operator secured the tanks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts for employees in reach-in cooler on front service line cooler outside of kitchen, service line right.

Basic - Employee with no hair restraint while engaging in food preparation. Three cooks preparing food, no hair restraint.

Basic - Floor soiled/has accumulation of debris. Heavy accumulation of debris under shelves in dry storage area.

Basic - Single-service articles improperly stored in banquet storage room, boxes of single service cups, to go boxes on floor. Also coffee filters uncovered under coffee service station. Operator covered and moved articles off of floor. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. Warning - From follow-up inspection 2022-12-14: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat cooked shrimp under raw fish in freezer, no longer commercially packaged.

Basic - Bowl or other container with no handle used to dispense food in flour container in dry storage.

Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area.

Basic - Old labels stuck to food containers after cleaning.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not marked with last date served. Warning - From follow-up inspection 2021-10-08: Time Extended

Intermediate - - From initial inspection : 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. Raw tuna poke and seared tuna bruschetta not identified as raw on menu. Warning - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Floors not constructed to be smooth, durable, easily cleanable. Floor of walk-in cooler for produce not easily cleanable due to poor repair. Floor under service station in front of door to kitchen not easily cleanable. Warning - From follow-up inspection 2021-10-08: Time Extended