OCALA GOLF CLUB SNACK SHOP

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Ear triple sink, opened container with raw burgers stored above onion rings, manager moved and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, liquid eggs date marked 09/16/25.

Intermediate - Spray bottle containing toxic substance not labeled. At the cook line and bar area, spray bottles with. Lue liquid not labeled, manager labeled all. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw chicken breast stored above meatballs, Manger stored properly, also unwashed produce stored above opened bag of hot dogs, Manager fixed.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For quaternary ammonium

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, chicken salad, chicken breast, meatballs and cut tomatoes no date mark, items were made or opened 01/13/2025.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. For one female employee on site

Intermediate - Spray bottle containing toxic substance not labeled. At the bar area, spray bottle with bleach not labeled, Manager labeled. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with stickers residue, manager moved to sink. Corrective Action Taken Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and started handling bread without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Bin for front counter ice machine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available. Manager provided test strips from the other kitchen.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager provided probe thermometer from the other kitchen. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with consumer advisory, operator posted consumer advisory on the wall. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Front counter CO2 tank.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on prep table next to three compartment sink.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on front counter ice machine. Employee returned ice scoop to dish area. Corrective Action Taken

Basic - Old labels stuck to food containers after cleaning. Containers on shelf across from three compartment sink.

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 cook line, chicken salad date marked for 8 days, Inspector explained employee date marking.

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. Inspector provided a digital copy, employee printed and posted. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available at inspection time.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee.

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. For one employee

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photo copy for a female employee.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to bread bags, Employee moved. Corrected On-Site

Basic - No copy of latest inspection report available. No documents available.

Basic - Carbon dioxide/helium tanks not adequately secured. At the bar area, two tanks not secured. Repeat Violation

Basic - Dead roaches on premises. One dead roach on front of kegs., Manager cleaned. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. On handwash sinks, manager printed and posted.

Basic - Carbon dioxide/helium tanks not adequately secured. Tank near bag in a box soda rack. Manager secured to shelf. Corrected On-Site Repeat Violation

Basic - Food stored in a prohibited area. Personal food not segregated: Opened candy bar on shelf over drinks in reach in cooler. Moved. Food stored on floor: bag of soda syrup on floor under bag in a box rack. Picked up.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade on shelf over drinks in reach in cooler near bag in a box soda shelves.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks on front counter. Flipped over. Corrected On-Site Repeat Violation

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. In reach in cooler: bag of hotdogs from yesterday. Sliced turkey from two days ago.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Hot dog rollers soiled. Hot dog roller lid soiled. Interior of microwave in kitchen soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. One in back room next to bag in a box soda shelf.

Basic - Clean, single-use gloves not handled in a sanitary manner. Used black glove on counter near liquor bottles.

Basic - Employee with no hair restraint while engaging in food preparation. Female employee

Basic - Food stored on floor. Cases of can soda and beer on floor in back room. Repeat Violation