WILDCAT RUN GOLF AND COUNTRY CLUB

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw shrimp in walk-in cooler. The Chef moved the raw steaks on bottom shelf under the raw shrimp. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

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

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed pressure gauge needs to be repaired , not operating.

Intermediate - Spray bottle containing toxic substance not labeled. Observed label not on spray bottle at bar counter.

Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket stored on the floor, operator moved bucket. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster posted emailed form to chef. Corrective Action Taken

Basic - Stored food not covered. Observed tray of chicken in walk in freezer not covered. Operator wrapped chicken. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on floor mixer next to walk in freezer. Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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 no approved HAACP plan.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed lack of labeling on Reduced oxygen packaging on beef in walk in freezer.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees working with food with no hair protection.

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting on side shelf of ice machine. Operator moved scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk cooler door. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on floor mixer guard next to walk in freezer.

Basic - Equipment in poor repair. Observed gaskets on reach in cooler doors torn and soiled on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed build up of food debris in microwave oven across from fryers on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in and walk in cooler doors soiled with buildup of food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle container used as a scoop in the flour bin, operator removed plastic container. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 #10 cans of rusted chili paste. Operator discarded cans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris buildup on can opener blade next to back prep line. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream 45°F in bar reachin cooler, cut lettuce 48°F in reachin cooler by salad line. Product moved to other unit or voluntarily discarded Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 110°F in hot box. Chicken removed to be reheated Corrective Action Taken

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

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor in walkin freezer Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reachin cooler, storage corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 51°F cold holding, American cheese 50°F etc in reachin cooler, product moved to walkin cooler for cooling and cold holding Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing, used as dump sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

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. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.