CORAL OAKS TENNIS & WELLNESS

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed 4 containers of tomato sauce around sauce with date marks past the 7 days of usage. Observed 3 containers with 2/28 and 1 container of 1/20. Observed a container of commercially processed pesto with date marks passed of 3/1.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 4 containers of tomato sauce around sauce with date marks past the 7 days of usage. Observed 3 containers with 2/28 and 1 container of 1/20. Observed a container of commercially processed pesto with date marks passed of 3/1.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soap container stored in hand sink in warewash area. Operator removed during inspection.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers in back storage.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.

Basic - No copy of latest inspection report available. Observed no copy on site printed.

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

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging being done, no approved HACCP plan. Repeat Violation Warning - From follow-up inspection 2025-05-28: Observed HACCP plan submitted; not yet approved or denied. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled during inspection. Warning - From follow-up inspection 2025-05-28: Observed exterior soiled at time of callback. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers. Warning - From follow-up inspection 2025-05-28: Observed soiled gaskets at time of callback in multiple reach in coolers. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chickpeas, black beans, cooked brisket, meatballs, raw chicken kept inside ROP for more than 48 hrs. As per manager last communication with OPQ Jose Quinones was on 10/07/24. Repeat Violation Warning - From follow-up inspection 2025-02-04: Observed OPQ Jose Quinones reached back to operator on 1/29/25 with instructions to review HACCP Plan and to resend corrections. Time Extended

Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged grapes sold on site for self serve not properly labeled at lobby . Warning - From follow-up inspection 2025-02-04: Observed Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged grapes sold on site for self serve not properly labeled at lobby Time Extended

Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. As per manager they did sous vide reduced oxygen package for cooked chicken, cooked turkey and brisket on site held more than 48 hours. Information of the department in charge OPQ was provided. Repeat Violation Warning - From follow-up inspection 2024-07-24: As per manager they did sous vide reduced oxygen package for cooked chicken, cooked turkey and brisket on site held more than 48 hours. The last communication that OPQ responded with the requirements was on February 2024. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken, raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-07-24: Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken, raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. The last communication that OPQ responded with the requirements was on February 2024. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken and raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. Information of the department in charge OPQ was provided. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-07-24: Observed cooked chicken, cooked turkey, shrimp, brisket, raw chicken and raw hamburger inside of reduced oxygen package on site without a HACCP plan approved from the DBPR. The last communication that OPQ responded with the requirements was on February 2024. Admin Complaint

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed salmon packaged in the establishment using a reduced oxygen method. Repeat Violation Warning - From follow-up inspection 2024-02-08: As per the manager the documents were submitted but not approved yet. Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days. Warning - From follow-up inspection 2024-02-08: As per the manager the documents were submitted but not approved yet. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one employee hired about six months ago no proof of employee training. Warning - From follow-up inspection 2024-02-08: 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 cooked shrimp, cooked brisket, turkey, cooked chicken, cooked meatballs and hummus packaged in reduced oxygen packaged. As per manager for two or three days. Warning - From follow-up inspection 2024-02-08: As per the manager the documents were submitted but not approved yet. Time Extended

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Raw animal food stored over or with ready-to-eat food in a reach in cooler - not all products commercially packaged. Observed shell eggs over cooked pasta. Operator arranged the location of the shell eggs. Corrected On-Site

Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed operator does not have chlorine chemical test strips

Basic - Covered waste receptacle not provided in women's bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler shell eggs over vegetables.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink of the front counter inaccessible. It has a plastic bucket with ice in it. Observed the dishwashing area hand wash sink inaccessible. It has a sanitizing bucket stored in it.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the ice machine water filter without change date label. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed fruit salad packed at the establishment without establishment name, address, date of production and product identity. Operator removed the packed fruits from the self service refrigerator Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Emailed the chocking poster to operator.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plates over the microwave not inverted.

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed the ice machine filter has no chang date label. Warning - From follow-up inspection 2022-03-14: Observed the ice machine filter has no change date label. Time Extended

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. Observed the dishwasher chlorine sanitizer concentration at 10 ppm Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the chlorine sanitizing solution concentration is corrected

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the kitchen reach in cooler guacamole (9:21. 52°F - Cooling); guacamole (9:46. 52°F - Cooling). Less than one hour. Operator had double container. One was removed to improve cooling Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the dishwashing area hand wash sink inaccessible. A sanitizing bucket is stored inside of the hand wash sink

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine . Observed no chlorine chemical test strip

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not protected and not inverted. Plates and bowls were inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on top of the production area by the microwave and bread toaster.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates at the cooking area not inverted. Plastic plates were inverted Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed the plastic forks, knifes and spoons located at the front counter not presented handle first. Items were inverted to have them presented handles up Corrected On-Site