VASARI COUNTRY CLUB TAVERNA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat coleslaw in reach in cooler. Operator moved to proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets. Operator moved to proper storage. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers sticking together on drying rack by triple sink.

Basic - Grease on the ground and/or pad around grease receptacle.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw (48F - Cold Holding); and corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.

Intermediate - Spray bottle containing toxic substance not labeled by dish washer.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use tongs stored on equipment door handle between uses on cook line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, blue cheese olives were stored in a garnish container on top of the bar. Stuffed olives at improper temperature. Chef removed to refrigeration. Explained to Chef that blue cheese stuffed olives must be temperature-controlled. blue cheese stuffed olives (67F - Cold Holding) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the triple sink blocked by a laundry bag and an electrical cord stretched across in front of the sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either of the handwashing sinks at the bar. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Showed Chef the areas that needed attention: drip edge above the deflector, interior surface of gray door.

Basic - In-use tongs stored on equipment door handles on the cook line between uses. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop at the soda tower was stored in a holster containing black mold-like substance. Chef removed to the dish area. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above raw white fish filets in the cooling drawers on the cook line. Chef moved ground beef for proper food protection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl not identified on menu as containing raw product.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. Both bar handwashing sink paper towel dispensers were empty.

Intermediate - Spray bottle containing yellow toxic substance not labeled at the bar.

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. Ahi tuna was thawing without opening the package. Educated staff on proper handling. Chef opened product (still partially frozen).

Basic - In-use tongs stored on equipment door handle between uses at the cook line.

Basic - Wiping cloth sanitizing solution stored on the floor at the cook line. Employee moved bucket up off the floor. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw salmon in reach-in cooler under cook line. The chef moved the raw hamburgers to bottom shelf beside the raw chicken. Corrected On-Site

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. Emailed Chef DBPR Form HR 5030-103. Corrective Action Taken

Basic - Ice scoop handle in contact with ice bin under soda machine. The operator removed ice scooper from ice bin. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons) not inverted above steam table hot soup holders. The operator inverted silverware during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in the reach-in cooler measured 47F. milk (47F - Cold Holding). Chef discarded and adjusted temperature dial in the unit.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food was wearing a wristwatch.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ice bath:; feta (63F - Cold Holding); cooked onions (55F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); for two hours per operator. Discussed with operator using time as a public health control , operator pushed containers deeper into ice bath. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Salad station left storage rack with sanitizer bucket over single service forks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris.

Intermediate - Handwash sink not accessible for employee use at all times. By triple sink, handwash sink blocked with garbage can. Operator moved can to allow access to sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Next to cook line near drink station, observed cook wash thermometer, also used as dump sink for ice. Discussed with operator using handwash sinks for handwashing only, sink was cleared. Corrected On-Site

Intermediate - No soap provided at handwash sink at bar entrance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles in kitchen and dishwasher area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in multiple areas of kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Operator disposed of the bottles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on main pizza reach-in cooler soiled with accumulation of mold like substance. Operator began cleaning the areas. Corrective Action Taken

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. Dishwasher (Chlorine 0ppm), operator called technician and switched to manual sanitation in triple sink (300ppm quaternary). Corrective Action Taken

Basic - Ceiling tile missing. To left side of cook line, multiple ceiling tiles missing. Per operator, ceiling is currently undergoing maintenance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing area ceiling tiles soiled with dust, by door to kitchen ceiling vents soiled with dust.

Basic - In-use tongs stored on equipment door handle between uses on cook line.

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