YACHT CLUB DINING ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over smoked salmon in walk in cooler on speed rack. Operator removed smoked salmon. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At tall stainless reach in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw duck breast over raw veal chops at walk in cooler. Operator stored properly. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Chicken stock made and frozen on 12/9, pulled from freezer on 12/14, no date for pull date from freezer. Operator dated product properly. Corrected On-Site

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

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 emailed to operator. Operator printed and posted procedure. 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 chicken and duck in reach in cooler in kitchen and walk in freezer, not labled with date and time.

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 ran machine a few times; rechecked Chlorine solution to 10 ppm. Discontinued to use and set up three compartment sink. Corrected On-Site

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. Chef touched cooked asparagus with bare hands, attempted to remove rubber bands - in walk-in cooler. Food not being immediately heated to 145 F. Educated operator. Operator washed hands and placed food container back in walk-in cooler; Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked duck in reach in cooler at cook line; Smoked salmon over cut up carrots Operator stored properly 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. Milk opened approximately 28 hours - no date mark. Operator marked Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - oysters tag removed from original container prior to container being emptied- operator found tag and placed back with original batch Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Steamed Asparagus with rubber band still around the food even after being cooked- in walk-in cooler Operator removed bands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw seafood (grouper)/corrective action taken/operator separated both raw products. Reach in cooler#1. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Flour/prep area/kitchen/corrective action taken/operator discarded plastic cup. Corrected On-Site

Basic - Food stored on floor. Oil/shortening container/storeroom/corrective action taken =operator stored oil/shortening container properly. Corrected On-Site

Basic - Stored food not covered. Pasta/speed rack/walk in cooler/corrective action taken/operator covered foods. 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. Homemade Pesto sauce(prepared 10/21/21).

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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.heavy cream, milk/ opened over 2 days before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Prep area/corrective action taken/employee put on hair restraint. Corrected On-Site