SAILFISH SPORTS CLUB & GRILLE

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.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef entered kitchen and started to handle a pan with ground beef, without washing his hands first. Chef went to wash his hands. Corrected On-Site

High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Dirty container holding ground beef patties in drawer under grill, since yesterday Chef placed ground beef in a clean container. 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. Breaded chicken 51°F, egg wash 50°F, in prep cooler over night. Not prepped or cooked today.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded chicken 51°F, egg wash 50°F, in prep cooler over night. Not prepped or cooked today. See stop sale

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. Emailed flyer. Corrective Action Taken

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of any employee training and kitchen employees have no proof they are informed of their reporting responsibility. Emailed form. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving undercooked burgers. Emailed advisory and chef printed and displayed on wall. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili, soup, tomato sauce, pasta in walk in cooler not date marked. Cooked four days ago.