GRANDEZZA CLUB MAIN DINING

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. Observed chlorine concentration at 0 ppm. Operator called technician. Corrective Action Taken

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 employee tasting ready to eat sauce with barehands. Educated operator on switching to spoon and washing hands and wearing gloves. 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 approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging with raw fish.

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants.

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in food prep area used to store boiled eggs.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator called technician. Corrective Action Taken

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

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw beef and chicken stored on floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. Flour/salt/sugar bins in dry storage.

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 approved by the Division of Hotels and Restaurants. Observed operator is using ROP process with no written HACCP. Sent operator information for writing a HACCP plan. Corrective Action Taken

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed operator curing food with out a variance.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on the menu or posted at the Cabana bar, serving cooked to order hamburgers.Sent Operator consumer advisory hand out. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle of soap at Cabana bar. Operator labeled bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank at Cabana bar not secured. Operator attached chain to tank. Corrected On-Site

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. Observed commercially labeled snapper with remove from package before thawing still in package on cook-line in reach in cooler. Chef removed from package. Corrected On-Site

Basic - Food stored on floor. Observed opened box of pasta on floor in dry storage area. Operator moved box to shelf. Corrected On-Site

Basic - Waste line missing at soda gun holster. Soda hose nozzle with build up of syrup or mold like substance at cabana bar also not draining properly. Operator cleaned at time of inspection.

High Priority - Dented/rusted cans present. See stop sale. Observed one number ten can of apple sauce with a dented rim.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer fail to wash hand after loading dirty dishes and then removing clean dishes from the rack.

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. Observed deli meat opened from original package and no date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a build up off food inside the kettle in the prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on the prep table in the kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in the dish machine area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on shelf with clean plate ware Repeat from inspection dated 08/03/2021 Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing in employee bathroom and at the hand washing sink behind the bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walkin cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored on prep table Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters not protected Corrected On-Site