EAGLE RIDGE GOLF CLUB

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 cook line, roasted garlic date marked 4/13/26 and lobster mix date marked 4/15/26.

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. At inspection time, observed in reach-in cooler and walk-in freezer commercially process cured meat and poultry vacuum on 4/18/26, also for prime rib cooked and freeze on 4/10, thawed on 4/19/26. Warning

Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. HACCP plan approved for raw meats and poultry, no temperature log available for coolers, freezers and thermometers

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. For two employees 3/16/2023-3/16/2026. Repeat Violation Admin Complaint

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment at the cook line, also filters above line.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler on cook line: mushrooms date marked 11/12, discard date 11/18. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: Cheese 45F. Wings 45F. All items placed in unit two hours ago at 4 PM. Manager switched to Time as a Public Health Control (TPHC) and will discard at 8 pm. Corrective Action Taken Repeat Violation Admin Complaint

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. Bonnie expired 7/19/2025.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In expo area, vents and ceiling tiles dusty. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table. Placed in bucket. 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. Reach-in cooler at the cook line, grilled onions date marked 5/2/25, beans date marked 5/6/25 and pulled pork 5/7/25.

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. Dish machine at the bar area, manager set up triple sink, also cups will be bring back to kitchen dish machine. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken wings 48F hot dogs 47F manager moved to freezer, temperature dropped to 43F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, bartender dumped ice inside sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar area, manager provided.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles near AC vent with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks on prep table used to mixed coleslaw, manager moved. Corrected On-Site

Basic - Food stored on floor. In walk-in cooler floor, cases of meat, Manager moved off the floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At the server station, tongs on bread holding drawer, Manager removed. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, crab meat no time marked, per manager bag sealed around 2:00pm on 05/14/2025, Manager time marked. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above pasta container, Manger moved Corrected On-Site

Intermediate - - From initial inspection : 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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. Warning - From follow-up inspection 2025-01-17: HACCP plan has been emailed to OPQ but has not been reviewed yet. Operator states he will date and time mark the ROP packages until HACCP is approved and hold for no more than 48 hours in package. Time Extended - From follow-up inspection 2025-03-20: HACCP plan has been received Time Extended