THE OAK ROOM BAR AND GRILL / ROYAL OAKS GOLF CLUB

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. Employee handled dirty dishes then proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: noodles (45F - Cold Holding); garlic butter (47F - Cold Holding); cheese (47F - Cold Holding); salmon (45F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on shelf above kitchen reach-in freezer. Blade of can opener on kitchen prep table. Ice chute of wait station soda machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to kitchen microwave above reach-in freezer. Manager discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall fan in dish area. Top of dish machine.

Basic - Silverware/utensils dried with a towel/cloth. Employee drying bowls in dish area with a paper towel.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on kitchen shelf. Manager turned containers over. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of sugar on prep table next to kitchen reach-in freezer. Manager had employee place label on container. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Wings stored in walk-in cooler dated 9/27. Créme brûlée stored in walk-in cooler dated 9/21. Repeat Violation Admin Complaint

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. Employee handled dirty dishes in dish area then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for salmon served undercooked. Manager received parasite destruction letter from distributor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on reach-in cooler in wait station. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in wait station. Manager put bungee cord around tank. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ladies room has water damage. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from dish machine. Manager discarded drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.

Basic - Food stored on floor. Bag of onions stored on floor in storage area. Repeat Violation

Basic - Ice bucket not inverted between uses. Ice bucket stored on top of ice machine. Manager turned ice bucket over. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken on top of beer keg. In reach in cooler on cookline, raw shell eggs on shelf over pasta. All were moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline: shredded cheese 52F. Sour kraut 51F. Onions 53F. Employee stated items have been on cookline for one hour. Manager added items to Time as a Public Health Control (TPHC)documents, time stamped, and will discard items at four hour time. Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined and/or opened or prepared more than seven days ago. See stop sale. No date mark on sliced roast beef in reach in cooler at end of cookline. Also, corned beef in reach in cooler at end of cookline with a date mark of 1/31, discard date 2/6/2023. Also, cheesecake in cooler in dessert area with a date mark of 1/16, discard date is 1/22. Repeat Violation Admin Complaint

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/ Manager Alex has an expired certification.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal deflector plate inside machine has pink substance.

Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of sink near bar. Moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu advertises poached eggs in eggs Benedict but does not have reminder to indicate the eggs are raw. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Six employees working with no CFM on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made two days prior in walk in cooler with no date mark. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in grits on cookline. Removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on shelf with single service items in server station. Manager discarded. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Moved. Corrected On-Site

Basic - Food stored on floor. Pickle buckets in walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes and berries on shelf over lunchmeat in walk in cooler. Moved during this inspection. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on breakfast menu offering poached eggs has no reminder pointing to the consumer advisory. Repeat Violation Warning - From follow-up inspection 2024-02-08: No change. Online and location dining menu offers poached eggs on eggs Benedict but does not identify that eggs are served undercooked. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer on cookline: bag with raw beef liver on shelf over bags of onion rings.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg salad with a date mark of 11/22, discard date 11/27. Chef discarded.

Intermediate - Commercially processed and/or made onsite ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham open ed two days ago in walk in cooler with no date mark. Also, Turkey in reach in make table in kitchen pulled from freezer two days ago with no date mark. Also, heavy cream at bar opened two days ago with no date mark. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink substance on metal deflector plate inside ice machine in kitchen area.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on breakfast menu offering poached eggs has no reminder pointing to the consumer advisory. Repeat Violation Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on shelf over triple sink not inverted. Also, forks over dessert make table not inverted.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep tables in kitchen area. One drink on shelf over steam table. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in freezer soiled with black substance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One bucket on shelf over clean pitchers in server station of kitchen.

Basic - Stored food not covered. Pan of green beans and soup on walk in cooler not covered. Chef covered all. Corrected On-Site

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the end of the cook line, pimiento cheese date marked 8/21/21 Warning - From follow-up inspection 2021-09-16: Reach-in cooler at the cook line, white sauce date marked 8/21/21. Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the end of the cook line pimiento cheese date marked 8/21/21 Warning - From follow-up inspection 2021-09-16: Reach-in cooler at the cook line, white sauce date marked 8/21/21. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certifications expired May, 2021. Warning - From follow-up inspection 2021-09-16: Operator ordered books. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the end of the cook line, pasta 53°, meatloaf 50°, carrots 48°, mashed potatoes 50° all items cooked 09/07/21 Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the end of the cook line, pasta 53°, meatloaf 50°, carrots 48°, mashed potatoes 50° all items cooked 09/07/21. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the end of the cook line, pimiento cheese date marked 8/21/21 Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the end of the cook line pimiento cheese date marked 8/21/21 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line on ice bath, cut tomatoes 55°, grilled onions 50°, Manager placed more ice, items placed at 11:00 am. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, soup 121°, soup placed at 11:00, employee reheated to 192°. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certifications expired May, 2021. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink on prep tables. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the three compartment sink no sign.