HERITAGE CLUB RESTAURANT

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting carrots for chicken wings with bare hands. Cook put gloves on. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license expired 12.1.25. License renewed during the inspection. Corrected On-Site

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

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. Observed Raw chicken not in commercial packaging over raw ground beef patties at chest freezer on cook line. Raw ground beef on same tray as raw pork loin at walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (49F - Cold Holding) Observed at cook line flip top cooler filled to top of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Dish soap squirt bottle not labeled at dish machine. Operator labeled soap. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cooking oil stored on floor in prep area of kitchen. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over chili at flip top cooler on cook line, raw beef over bread buns at walk in cooler. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary sanitizer at sanitizer buckets and triple sink.

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door is not self closing. No way to close door once you enter the walk in cooler.

Basic - Food stored on floor. Plastic bottled water stored on floor in back prep area. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses Ice scoop in pan with lime scale build up inside pan.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over tater tot's at reach in freezer on cook line. Both products not in commercial packaging. Raw shell eggs over pretzels at tall reach in cooler. Operator stored properly. Corrected On-Site

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. Vomit and diarrhea clean up procedure emailed to operator.

Intermediate - No probe thermometer provided to measure temperature of food products. Incorrect probe thermometer. Operator's thermometer only has a minimum temperature of 50F. Educated operator on correct thermometer with range of 0F-220F.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta made 11/2 at walk in cooler. Operator elected to discard product. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.

Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. License renewed during the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, on slicer.

Basic - Equipment in poor repair. Walk in cooler door bend at the top right, cold air escaping. Gaskets torn in walk in cooler.

Basic - Raw ribs stored on floor in the walk in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during the inspection. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at reach in cooler at cook line

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in cooler at cook line and air curtains at walk-in coolers

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. Dishwasher (Chlorine 0ppm) operator fixed chlorine solution to 50 ppm Corrected On-Site

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 debris on exterior of warewashing machine. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.- reach in cooler at cook line

Basic - Floor soiled/has accumulation of debris- at cook line Repeat Violation

Basic - Food stored on floor- case of chicken in walk-in freezer; Case of oil stored on the floor at cook line; Operator stored properly Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at sandwich table at cook line; curtain at walk-in cooler - mold like; dirt;

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over butter/walk in cooler/corrective action taken/operator stored raw eggs on bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner over clean glasses/storage area/corrective action taken/operator stored chemical in proper area. Corrected On-Site

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. Ham/opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Floor soiled/has accumulation of debris. Cookline Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters. Storage area.

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. 0/ppm/chlorine/corrective action taken/operator called for service. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting sandwich with bare hands/cookline/corrective action taken/operator washed hands and put on gloves. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.

Basic - Floor soiled/has accumulation of debris. Cookline