THE FLORIDA CLUB

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Chef moved garbage with her hands then proceeded to Change gloves then proceeded to opened metal drawers where hot dogs buns are stored and grabbed one without washing hands first. Advised chef to wash hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw shell eggs stored above a container with cheese inside flip top cooler. Operator stored properly 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. Flip top cooler Overstocked container with Cooked ham 49F cold holding . Per operator product stored since yesterday and not prepared or portioned today. See Stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler Overstocked container with Cooked ham 49F cold holding . Per operator product stored since yesterday and not prepared or portioned today. See Stop sale

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. Walk in cooler Portioned Beer cheese sauce not date marked. Per operator those were portioned 3 days ago, Advised operator to date marked

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler, tuna salad at 10:52am( 61F cooling) since 10 am. At 11:18 am ( same temperature) At this current cooling rate product will not cool to 41F within 4 hours. Chicken salad at 10:52am (53F cooling ) since 8:30am at 11:18am ( same temperature ) At this current cooling rate product will not cool to 41F within 6 hours. Operator moved to walk in freezer. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler Case of unwashed romaine lettuce stored above a container with ice tea. Operator stored properly Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At kitchen, knife stored in between equipment. Operator removed knife. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced American cheese (50F - cold holding), At fresh produce cooler: cut lettuce (50F - Cold Holding) per operator product not portioned or prepared today and held approximately 2 hours. Operator decided to discard cheese and moved cut lettuce to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135F degrees Fahrenheit. At hot dog station: hot dog (122F - Hot Holding), per operator items stored for 30 minutes, operator adjusted temperature to higher level. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips provided.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip provided for chlorine dish machine.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Can of deodorant stored in food prep area, operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line personal cellphone stored overtop of microwave, operator removed cellphone. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line microwave dirty.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef in same container as pretzels and cooked macaroni and cheese not in commercial packaging reach in freezer on cook line. Raw fish and raw ground beef over soup and tater tots not in commercial packaging at walk in freezer. Operator stored properly. 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. sauerkraut (49F - Cold Holding) Observed at reach in cooler by coffee maker. 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. sauerkraut (49F - Cold Holding) Observed at reach in cooler by coffee maker. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (81F - Hot Holding) Observed on counter over grill. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed Oven cleaner spray over flat top grill. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. turkey (52F - Cooling) at 9:30 since 9:00 - 51F 9:55 ; ham (46F - Cooling) at 9:30 since 9:00 - 46F 9:55 Observed In overstocked pans at flip top cooler on cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed on sheet pan in walk in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time control procedure sent to operator for butter pats.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach spray bottle not labeled at bar. Operator labeled 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. At reach in cooler by coffee station- gallon of milk opened Saturday not date marked- operator date marked. Corrected On-Site

Basic - Food stored on floor. Bucket of pickles stored on floor in walk in cooler- operator moved off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline- knifes in between flip top cooler and reach in freezer- operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine vent soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw frozen chicken over French fries in reach in cooler. Operator placed chicken on lower shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Observed at Low boy refrigerator next to walk-in refrigerator ; sour cream,sliced cheese,cream cheese,salsa overnight (56-57F - Cold Holding). 2)Observed at wait station butter (82F - Cold Holding). See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed at Low boy refrigerator next to walk-in refrigerator ; sour cream,sliced cheese,cream cheese,salsa overnight (56-57F - Cold Holding). See stop sale 2)Observed at wait station butter (82F - Cold Holding). See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator Big 6 and emailed Big 6 poster. Corrective Action Taken

Intermediate - Ice machine soiled with mold-like substance or slime.

Intermediate - Spray bottle containing toxic substance not labeled. Observed red substance in unlabeled spray bottle. Operator labeled Corrected On-Site

Basic - Food stored on floor. Observed cook oil on plastic container on floor. Operator placed off floor. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Observed plastic bags and bottles on floor surrounding dumpster.

Basic - Working containers of food removed from original container not identified by common name. Observed oil and water in unlabeled squeeze bottles by cookline. Operator labeled Corrected On-Site

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. 0ppm. Operator called technician. Operator agrees to use three compartment sink for sanitizing until dish machine repaired. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine cleaned. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not pumping sanitizer. Technician called. Corrective Action Taken