MARTIN DOWNS GOLF CLUB AND RESORT

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. Dishmachine chlorine sanitizer 0ppm. Advised operator to set up three compartment sink to properly wash, rinse, and sanitize dishes until dish machine is repaired. Warning

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. Dishmachine chlorine 0ppm. Advised operator to set up 3 compartment sink to properly sanitize all dishes until Dishmachine is repaired.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 Small live flying insects Cookline-underneath sink 10 landing on jars of sauces Triple sink-10 landing on clean pots Dish machine area-20 on poles, pipes, floor drain Dry storage area-6 on shelves Coffee area-3 on shelves Repeat Violation Admin Complaint

High Priority - Presence of insects, rodents, or other pests. At cook line, pan of flour filled with live weevils. Operator discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single door reach in cooler, Raw fish stored over chocolate cake. Advised operator of proper storage. Operator removed fish. At glass door reach in cooler, Raw shell eggs stored over washed cut mushrooms. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

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. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cheese (46F - Cold Holding); coleslaw (46F - Cold Holding); cut lettuce wedges (49F- Cold Holding); cut romaine (47F - Cold Holding); cut chicken (48F - Cold Holding); cut tomatoes (47F - Cold Holding); cheese (49F - Cold Holding), not prepared or portioned today. Operator stated items held in unit over 4 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. At cook line, no soap at hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At glass door reach in cooler, several cooked items and held over 24 hours, not properly date marked. Advised operator of proper date marking for items heat treated and held in refrigeration over 24 hours.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over cook prep table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cook line glass door reach in cooler, chicken soup (47F - Cooling). Operator stated item stored in cooler over 6 hours. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At glass door reach in cooler, chicken soup (47F - Cooling). Product did not reach 41F within 6 hours, see stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 small flying insects in dry storage area landing on shelving. Approximately 30 small flying insects in dish machine area landing on drain pipe, floor drain. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen reach in cooler, Raw shell eggs stored over cheese in reach in cooler. Advised operator of proper storage, operator stored 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. At reach in cooler, Pico de gallo dated 9/20, guacamole with tomatoes dated 9/20. See stop sale.

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. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cut romaine lettuce (48F - Cold Holding); grilled chicken (51F - Cold Holding); not prepared or portioned today. Operator stated products held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At cook line, chili (145F - Reheating). Operator reheat product to 165F.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk in freezer, heavy ice buildup on floor.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken wild rice soup (117F - Cooling) at 11:30 since 9:20 Observed in sealed plastic containers on counter in kitchen. Operator returned to stove to reheat to 165+F. 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 shrimp over cooked meatballs chest freezer on cook line, both products not in commercial packaging. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.

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. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) 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. sliced cheese (45-46F - Cold Holding) Flip top cooler by grill: Observed in shallow pan filled above rim of pan. Per operator, out of temperature for approximately 1 hour. Per operator, not prepared or portioned today. Operator placed overstocked cheese in bottom portion of cooler. Walk in cooler: ground beef (55F - Cold Holding); bagged tuna (53F - Cold Holding); hot dogs (54F - Cold Holding); chicken (47F - Cold Holding); sour cream (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See Stop sale. Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. Hand wash sink By office and by dish machine. Corrected On-Site

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw oysters in walk in freezer, no tag present at time of inspection.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Knives stored in sanitizer water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On chest freezer at cook line. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-06-01: Proof of employee training will be inspected by July 31, 2023. Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed Salmon on dinner menu. Operator states salmon is served undercooked per guest request. No proof of parasite destruction available at time of inspection.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked chicken dumplings at reach in freezer by cook line. Operator stored properly. 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. Observed Raw chicken over raw lamb in walk in freezer, all items not commercially packaged. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Observed snapper thawed in reach in cooler by cook line in sealed reduced oxygen packaging. Operator removed from packaging. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Knives resting in bucket with water 125F at cook line. Operator removed from water. Corrected On-Site

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. )reach in cooler, ragu (47°F - Cold Holding); sausage and peppers. (47°F - Cold Holding); cooked broccoli (47°F - Cold Holding); cooked carrots (47°F - Cold Holding); egg white (47°F - Cold Holding); butter (47°F - Cold Holding); tzatziki sauce (47°F - Cold Holding). Walk in cooler Swiss cheese (48°F - Cold Holding); fresh mozzarella (47°F - Cold Holding); potato salad (47°F - Cold Holding); tuna salad (48°F - Cold Holding); short bib sauce (48°F - Cold Holding); bordelaise (48°F - Cold Holding); heavy cream (47°F - Cold Holding); Hal and half (47°F - Cold Holding); milk (47°F - Cold Holding); beef (47°F - Cold Holding); cooked chicken breast (47°F - Cold Holding); cooked chicken legs (47°F - Cold Holding); turkey (48°F - Cold Holding); rib eye (47°F - Cold Holding); salmon patty (47°F - Cold Holding); diced ham (47°F - Cold Holding); butter (48°F - Cold Holding); shell eggs ambient (46°F - Cold Holding); pooled egg (48°F - Cold Holding); tzatziki sauce (47°F - Cold Holding); beef patty (50°F - Cold Holding); cooked potatoes (47°F - Cold Holding); cut melon tray (48°F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. )reach in cooler, ragu (47°F - Cold Holding); sausage and peppers. (47°F - Cold Holding); cooked broccoli (47°F - Cold Holding); cooked carrots (47°F - Cold Holding); egg white (47°F - Cold Holding); butter (47°F - Cold Holding); tzatziki sauce (47°F - Cold Holding). Walk in cooler Swiss cheese (48°F - Cold Holding); fresh mozzarella (47°F - Cold Holding); potato salad (47°F - Cold Holding); tuna salad (48°F - Cold Holding); short bib sauce (48°F - Cold Holding); bordelaise (48°F - Cold Holding); heavy cream (47°F - Cold Holding); Hal and half (47°F - Cold Holding); milk (47°F - Cold Holding); beef (47°F - Cold Holding); cooked chicken breast (47°F - Cold Holding); cooked chicken legs (47°F - Cold Holding); turkey (48°F - Cold Holding); rib eye (47°F - Cold Holding); salmon patty (47°F - Cold Holding); diced ham (47°F - Cold Holding); butter (48°F - Cold Holding); shell eggs ambient (46°F - Cold Holding); pooled egg (48°F - Cold Holding); tzatziki sauce (47°F - Cold Holding); beef patty (50°F - Cold Holding); cooked potatoes (47°F - Cold Holding); cut melon tray (48°F - Cold Holding) Warning

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/ Warning