PALMIRA GOLF CLUB MAIN KITCHEN

Basic - Food stored on floor. Observed a box of french fries on ground. Operator moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, cooked beef at 45F. Chef placed into another cooler for rapid cool-down. sliced beef (45F - Cold Holding); beef filets (45F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bleach and oven cleaner stored next to clean dishes on the rack in the dish area. Discussed with Chef the importance of keeping chemicals and clean wares separate to avoid contamination.

Basic - Stored food not covered. Crock of chocolate ice cream uncovered and sitting on the floor of the walk-in freezer.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef and rice and beans in walk-in cooler not date marked.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked corned beef (46F - Cooling) overnight per operator.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready-to-eat cooked beef in walk-in freezer, no longer commercially packaged. Operator rearranged freezer for proper food protection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, cooked corned beef (46F - Cooling) overnight per operator.

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. Observed reduced-oxygen packaging fish and cooked onions.

Basic - Ceiling not smooth, easily cleanable in food preparation, food storage, and warewashing areas.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on side prep line.

Basic - Food storage container/container lid cracked or broken. Plastic containers in dish washing area with large cracks.

Basic - Single-service articles improperly stored. Coffee filters stored uncovered in service station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers in dishwashing area wet nesting.

Basic - Food stored on floor. In walk-in freezer box of raspberries and boxes of bread stored on floor.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In service line glass door reach-in cooler, employee beverage stored next to bar citrus.