BAY HILL CLUB RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked chicken stored over lentil soup/walk in cooler/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw ground beef stored over raw shrimp/cook line cold drawer/ Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked raw shell egg/shell eggs reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener/back kitchen.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poached eggs on breakfast menu/reprint menu/ Corrected On-Site

Intermediate - No soap provided at handwash sink./bar.

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

Basic - Old labels stuck to food containers after cleaning./back kitchen cleaned dish rack.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./pastry room reach in cooler/ Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./cooked chicken using reduced oxygen method and held at 48 hours or less per chef in walk in cooler with no label with time and date./Removed from ROP bag immediately. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce./raw parm chicken stored over unwashed leeks, walk in cooler/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli ham 47F/cold holding overnight in reach in cooler/cook line. Tuna salad 45F/cold holding for less than 2 hours/moved to blast chiller/rechecked 41F. Sliced tomatoes 45F/cold holding overnight in reach in cooler/expo line cooler. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./tuna tartare. Manager reprinted the menu immediately/ Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/cleaned immediately/ Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit./raw eggs reach in cooler/ Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters/drinks station/ Corrected On-Site Repeat Violation

Basic - Wiping cloth/towel used under cutting board./back kitchen prep area/ Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one cracked egg, cook line reach in cold drawer/discarded by chef immediately. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./diced tomatoes cold holding at 47F/less than 4 hours per chef/moved to blast chiller/ Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot holding at 106F, cook line. Cooked pork hot holding at 105F, kitchen hot box. Both less than 4 hours per chef, butter reheated to 166F. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, back kitchen. Can opener, bakery room.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./homemade hollandaise sauce holding for 4 hours only for breakfast/ Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled./pink chemical spray bottle, dish area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./egg cooler/ Corrected On-Site

Basic - Oyster tags removed from original container for long-term storage./stuffed oyster in walk in cooler.

Basic - Single-service articles improperly stored.a box of to go containers on floor outside storage room. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination./tea coffee filter,wait station.

Basic - Working containers of food removed from original container not identified by common name./salt containers, cook line condiment shelf. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./blended cheese butter in cook line reach in cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./three cracked eggs/egg cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter holding in room temperature at 77F, less than 4 hours/will use time control. Home made hollandaise sauce 87F, less than 4 hours, /will use time control.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving smoked salmon, burgers undercooked. Asterisks added to menu immediately/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./one training certificate missing date of birth.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hand sink soiled, back kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation./blueberries.

Basic - Single-service articles improperly stored./a box of containers and lines on dry storage room/ Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination./party trays lid on top shelf, back kitchen/ Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name./bread crumbs, back kitchen/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shell eggs stored over tuna salad, walk in cooler/ Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./15 cracked eggs in reach in cold drawer/cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./chipotle sour cream 45F, less than 4 hours/cook line reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times./back kitchen hand sink blocked by push cart/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./certificates missing employee's date of birth. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation./several cooks with no beard guard while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored./a box of lids on storage room floor/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken over cooked octopus, walk in cooler/ Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw lamb, walk in cooler/ Corrected On-Site

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving ahi-tuna, reprint menu/ Corrected On-Site

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./two bags of reduced oxygen packaged raw salmon in walk in freezer/removed from bag immediately/ Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information./all employee's training certificates missing date of birth.

Basic - Cutting board has cut marks and is no longer cleanable./two brown cutting board at back kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on expo area table/ Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./on cook line prep table/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./dish area wall soiled.

High Priority - Food with mold-like growth. See stop sale./molded olives/back kitchen reach in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale./cooked pasta dated 15 days ago, back kitchen reach in cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./two cracked eggs, walk in cooler.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./poke tuna bowl on lunch menu, salmon cooked to order per chef on dinner menu and smoked salmon on breakfast.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cut cooked ham not date marked, back kitchen reach in cooler/ Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable./two brown cutting boards with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line prep table/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch hike preparing food. Repeat Violation

Basic - Equipment in poor repair./reach in cooler REF 4BWK door unable to close completely.

Basic - Floor soiled/has accumulation of debris./walk in freezer floor soiled.

Basic - Food stored on floor./a case of short ribs, walk in freezer/ Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses./back kitchen ice machine handle on dirty surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler gaskets soiled. Two ice machines air filter soiled. Repeat Violation

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./beef short ribs.

Basic - Water leaking from pipe and/or faucet/handle./cook line hand sink faucet leaking.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./sausage links 55F at cook line cold drawers for less than 4 hours/moved to walk in freezer/rechecked 28F. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener, back kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/wait station/ Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food./plastic drinking cup with no handle used to scoop ice/bar ice bin/ Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

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

Basic - Old labels stuck to food containers after cleaning./cleaned dish storage rack.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./cook line cooler.

Basic - Single-service articles not stored inverted or protected from contamination./coffee filters, wait station.

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat foods on speed rack in walk-in cooler. Raw chicken and salmon over cooked roast beef in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Waffle batter 57° operator place into freezer for a quick chill. Egg whites 50° operator placed in ice bath. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored next to food on cooks line. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located at outside mopsink

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks located outside. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Food containers stored on floor in dry storage area. Corrected On-Site

Basic - Food stored on floor. Corn, pickles in walk-in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. - employee area closet

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling in banquet prep rooms with spider webs

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. - overhead leakage in banquet prep room, reach-in-cooler located under leakage area. - condensation leakage from ventilation into food service area, advice to repair and removed all food items and food preparation items from leakage areas.

Basic - Floor soiled/has accumulation of debris. - employees area closet

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soda machine nozzles plates in employees lounge. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - dry storage areas unsealed concrete floor

Basic - Wood food-contact surface not properly sealed. - unfinished wood shelves in dry storage area, not easily cleanable.