THE DYE PRESERVE GOLF CLUB

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

Intermediate - No soap provided at handwash sink. By dry storage area. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cups as scoops for flour and sugar. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls and pitchers not inverted at dish storage rack. Corrected On-Site

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

High Priority - Dented/rusted cans present. See stop sale. 2 cans tuna heavily dented in dry storage room.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in dining area dish room. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked rice at tall reach in cooler in kitchen made 1/18 not labeled, cooked mushrooms made 1/18 at walk in cooler not labeled. Operator labeled products. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (57F - Cold Holding) ; salsa verde - cooked jalapeño(48F - Cold Holding) Observed in tall squirt bottles approximately 4 inches above fill line of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cilantro cream (57F - Cold Holding) ; salsa verde - cooked jalapeño(48F - Cold Holding) Observed in tall squirt bottles approximately 4 inches above fill line of pan at flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink on back dock with no additional vacuum breaker.

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 procedure sent to operator.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.

Intermediate - No soap provided at handwash sink. At hand wash sink at bar.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has manager certification and two employees no proof at time of inspection.

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: Cooked quinoa made 9/18 not labeled. Advised operator to label product.

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

Intermediate - Well water testing report/documentation is not available upon request. Not available at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy lime scale on exterior of dish machine.

High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat rice and quinoa. Operator removed the eggs. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Mahi 42°F in ROP package in reach in cooler at cook line. Removed from freezer yesterday.

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. Mahi 42°F in ROP package in reach in cooler at cook line. Removed from freezer yesterday. See stop sale.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, next to prep sink. Operator removed. Corrected On-Site

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment without washing hands. Reviewed hand washing with dish washer. She then washed her hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked Lobster meat date marked 11.8.23, 9 days ago on cookline. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening. Cooked Lobster meat date marked 11.8.23, 9 days ago on cookline. See stop sale

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

Basic - Bowl or other container with no handle used to dispense flour and sugar. Operator removed Corrected On-Site

Basic - Working containers of sugar and flour removed from original container not identified by common name. Operator labeled containers. Corrected On-Site

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. At walk in freezer- raw chicken meatballs not commercially packaged over raw fish- operator moved raw chicken to lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by ice machine near bar area- blocked by mops and reach in freezer- operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At flip top cooler at cookline- avocado with stickers still attached- operator removed. Corrected On-Site