SHADOW WOOD PRESERVE CLUB

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of beans and one 6lb can of tomatoes dented. Operator discarded cans. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with oranges, herbs, and vegetables in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut 45F cold hold more than 4 hours. Stop Sale. Operator discarded sauerkraut. Observed hot dogs 45F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed time/temperature control for safety foods in working reach in cooler. Corrective Action Taken Repeat Violation

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

Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven during inspection. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator removed employee beverage. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed coldcut meats and cooked foods in walk in cooler and walk in freezer not removed from reduced oxygen packaging within 48 hours. Stop Sale. Operator discarded foods. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs 52F cold hold more than 4 hours in drawer reach in cooler at cook line. Stop Sale. Operator discarded time/temperature control for safety foods.

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. Operator completed form. Corrected On-Site

Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from ac vent in kitchen. Operator has container in place to catch drips and work order un place to fix. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from oven.

Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of refried beans. Operator separated can to be returned to distributor. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with peppers. Educated operator on importance of storing food in food grade containers. Operator switched to food grade containers. Corrected On-Site Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area and beverage/wait station. Operator placed paper towels at hand wash sinks. Corrected On-Site

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 establishment using reduced oxygen packaging with raw meats and poultry. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage/wait station reach in cooler.

Basic - Floor area at cook line across from stove covered with standing water.

Basic - Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor in walk in freezer.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage reach in cooler at beverage/wait station.

High Priority - Nonfood-grade bags used in direct contact with herbs. Operator placed herbs in food grade container. Corrected On-Site

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. Corrective Action Taken

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 establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food storage container/container lid cracked or broken. Beverage wait station.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers.

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 changed sanitizer. Rechecked concentration at 100ppm. Corrected On-Site

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

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage wait station used as a dump sink. Educated operator on hand wash only. 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 establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at banquet service area not wrapped.

Basic - Bowl or other container with no handle used to dispense flour.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container in ice machine/ice bin. Walk in cooler. Corrected On-Site

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. Educated operator on importance of proper concentration. Operator called technician. Corrective Action Taken Repeat Violation

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 establishment using reduced oxygen packaging with raw meats, precooked meats, and cured meats.

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 - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area and hand wash sink in beverage/wait station blocked by cart. Educated operator on importance of having hand wash sink not blocked. Operator removed carts. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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.

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 primed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw beef stored over boxes of rolls in upright reach in freezer at end of cook line. Operator placed raw beef on bottom shelf. Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink.

Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Operator removed cart. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near clean food utensils. Operator removed purse. Corrected On-Site

Basic - No handwashing signs provided at a hand sinks used by food employees. Hand wash sinks at cook line and dishwash area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cockline. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Covered waste receptacle not provided in women's bathroom. Women's employee restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar.

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

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Corrected On-Site