SAN CARLOS GOLF CLUB

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator states ware washing was taking place in single basin sink next to dish machine. Discussed proper ware washing with operator Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeds 200ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In public men's room

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 200ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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. Raos marinara opened more than 24 hours prior and. Ot date marked.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used a dump sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit to check chlorine levels in three compartment sink.

Intermediate - Spray bottle containing toxic substance not labeled. In dry storage ahed.

Basic - Carbon dioxide/helium tanks not adequately secured. Two of six CO2 cylinders not secured by soda rack. Repeat from inspection dated 03-04-2024. Operated secured all cylinders Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Left over pizza stored in walk in cooler with food served to the public. Operator discarded person food. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored near ice machine not secured.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in public mens room.

High Priority - Dented/rusted cans present. See stop sale. In dry storage area four number 10 cans of country sausage gravy with severely dented rims.

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. Minced garlic in oil not marked with date opened.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 01-20-2023 .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg salad sandwich (49 F - Cold Holding) on buffet satiation. Per operator sandwiches were placed out 2.5 hours prior. Provided operator Time as a Public Health Control form and discussed Corrective Action Taken

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. Provided operator with written clean up procedures DBPR HR Form 5030-104 Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator adjusted strength of sanitizer to: Sanitizer Bucket (Chlorine 50ppm); Corrected On-Site

Basic - Food stored on floor. Cases of potato chips and crackers stored on floor in the dry storage room.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager. Robin Burwell certified on 12-03-2015 and expired on 12-03-2020

Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured CO2 cylinders in the rear storage area of the bar.

Basic - Employee eating in a food preparation or other restricted area. Observed an employee food on a make table behind the bar. Food was removed by operator. Corrected On-Site