JUPITER ISLAND CLUB MAIN KITCHEN

High Priority - 2 Shell eggs stored with cracks or broken shells, on cook line. See stop sale.

High Priority - Cook cracked raw shell eggs and then handled ready-to-eat sausage patties without washing hands. Cook went to wash his hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage patties 100F cooked 1.5 hours ago and left out on counter. Operator reheated to 170F for further hot holding. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw Italian sausage over fully cooked chicken piccata not in commercial packaging at reach in freezer in market. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at dairy walk in cooler. Operator stored products 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. Milk opened 10/26 at reach in cooler in main kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. employee dining hot box: chicken bites (118F - Hot Holding) Per operator, out of temperature for approximately 45 minutes. Operator raised temperature on hot box to reheat to 165+F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line has an accumulation of black mold like substance. Operator removed cutting board to be cleaned and sanitized. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish eggs over pickles tall stainless reach in cooler, raw bacon and scallop skewers over French fries at low boy reach in freezer. Both products not in commercial packaging, raw chicken over fully cooked beef short ribs at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: French toast batter (pasteurized eggs) (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator discards product at 9:30 am. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Molluscan shellfish tags (clams) not in chronological order. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef tartare and hamachi crudo on dinner menu. No raw animal protein identifier next to menu item. Operator corrected and reprinted menu. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans figs dented to seam of can. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw turkey patties not in commercial packaging over French fries and onion rings at walk in freezer , smoked salmon not in commercial packaging over fully cooked sausage walk in freezer. Observed Raw quail eggs over raisins and cooked sweet potatoes tall reach in cooler. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw mechanically tenderized beef over pork tenderloin at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Yogurt vinaigrette made 10/28, Caesar dressing (pasteurized eggs) made 10/27. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Advised operator to ensure all chemicals are labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped Deli Turkey in same container with ROP raw beef. Operator separated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake batter 59°F, on cook line for less than 1 1/2 . Not enough ice. Operator added ice and submerged container in the ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (90°F - Hot Holding) on cook line for less than one hour. Operator reheated butter to 165°F. Corrected On-Site

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

Basic - Chicken stock stored on floor in walk in cooler and walk in freezer. Operator placed on a shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna on top of Creme fraiche, in pantry area. Operator removed tuna. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in ROP package thawed this morning. Operator removed from package. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above BBQ sauce in walk-in cooler next to produce walk-in. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked salmon (59F - Cold Holding) at cook line; as per operator food left outside; food out of temperature for approximately 30 minutes; food not prepared today; food is commercially packaged; no portioning; Chef moved food to reach in freezer to quick chill; Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by entrance to main kitchen

Basic - Food stored on floor- case of cranberry in walk-in freezer ( desert area) Raw shell eggs in walk-in cooler ( production area) Operator stored properly Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator provided during the inspection Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator identified items with an asterisk Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed and printed during the inspection 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- breakfast menu; operator added advisory Corrected On-Site

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.

Basic - Food stored on floor- buckets of carrots on the floor in walk-in cooler Operator stored properly Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At bakery cooler, raw eggs stored over pasteurized eggs. Item switched Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, sushi rice (71F - Cold Holding). Item prepared at 12:00pm. Item intended to be held for 4 hours. No written procedure or time mark. Item time marked and form emailed.

Basic - Food stored on floor. At walk-in freezer, hot dogs stored on the floor. Items moved to shelving Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.garlic and oil/cookline e/over 4 hours

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. See stop sale.garlic and oil/over 4 hours.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams

Basic - Food stored on floor. Potatoes/walk in freezer.