GRAND BAY CLUB

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. Provided to operator via email.

Basic - Food stored on floor. Observed oil container stored on floor by walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by salad station.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler cook line. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler by coffee maker and cook line. Repeat Violation

Intermediate - - From initial inspection : 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/ Observed person in charge Jose Solis certificate expired on 06-04-2024. - From follow-up inspection 2024-12-17: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled by walk in cooler. Repeat Violation - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling by ware washing area with mold like substance and water damage. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets inside walk in cooler soiled. Repeat Violation - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straw at bar area not individually wrapped. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed establishment utilizing reduced oxygen packaging for raw meats, raw chicken and cooked octopus not removed from package within 48 hours. Warning - From follow-up inspection 2024-12-17: Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled underneath 3 compartment sink at ware washing area. - From follow-up inspection 2024-12-17: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler by coffee maker and cook line. - From follow-up inspection 2024-12-17: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled located in the back prep area of kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit for three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler vents soiled. Observed hood filters soiled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license online Validation number 238648108. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cheese containers at reach in cooler across from cook line.

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. Provided to operator. Operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

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. At the time of the inspection chef printed and signed employee reporting agreement. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored in flour and bread crumbs container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulated grease/ debris at hood filters. Observed fan cover in walk in cooler soiled. Observed table fans above prep areas soiled-with accumulated dust.

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm). Operator added more water to solution. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw salmon offered on menu not identified as raw product.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone sitting on shelf above prep table. Operator removed phone from area. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Hole in or other damage to wall at bar area.

Basic - Ice buildup in reach-in freezer and walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator turned on running water.

Basic - Old food stuck to clean dishware/utensils. Observed old food stuck container. Operator cleaned container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate - No soap provided at handwash sink. At hand sink in kitchen entrance.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Observed hood filters soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed seafood mix and octopus thawing at room temperature. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed fish being packaged on site not frozen entire time.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked pork.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing sauces not labeled.