GOLDEN EAGLE COUNTRY CLUB INC

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-04-28: No training . Time Extended - From follow-up inspection 2026-04-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 53° double door , beef 60° single door. Less than 4 hours per operator. Iced during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles on counters and dishwasher.

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. Gauge reading 112°.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Both reachins on line.

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

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

High Priority - Toxic substance/chemical improperly stored. Cleaner on dishwasher.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Ice buildup in reach-in freezer. Bar glass chiller.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass in glass chiller.

Basic - Single-service articles improperly stored. Cups on floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, chicken 47°F, Less than 4 hours per operator, Iced during inspection. Corrective Action Taken

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

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line.

High Priority - Food with mold-like growth. See stop sale. Unable to determine food type. Tray was discarded.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over tortilla shells.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream sauce at 106°. Reheated during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple Items in walk-in cooler and reach in cooler on end of cook line.

Basic - Food stored on floor. Case of potatoes.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of 5 gallon bucket in walk-in cooler covered in mold like substance.

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. Final rinse at 81°.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad and cooked chicken.

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

Basic - Floor soiled/has accumulation of debris. Grease under equipment on line.

Basic - Food stored on floor. Breading Properly stored during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bakers rack and mixer. - From follow-up inspection 2023-04-26: Time Extended

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/

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

Basic - Food stored on floor. Sugar in dry goods room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Dated during inspection. Corrected On-Site

Basic - Drain cover(s) missing.

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

High Priority - Shell eggs in use or stored with cracks or broken shells. Eggs removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta.

Basic - Employee eating in a food preparation or other restricted area. Drink on cutting board. Drink moved. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.