ISLEWORTH COUNTRY CLUB

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale./one reduced oxygen package raw salmon in walk in freezer. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2026./renew immediately/license now current active, expires 4/1/2027. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler for more than 7 days. Observed reduced oxygen packing ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp cold holding at 45F overnight per chef/cook line reach in cooler. Cooked lobster meat cold holding at 48F overnight per chef/walk in cooler. Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection./observed reduced oxygen packaging raw salmon with no date in regular bag/walk in freezer. Warning

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

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 reduced oxygen packaging raw salmon in regular bag. Observed reduced oxygen packaging beets, olives and cooked mushrooms in walk in cooler/all over 7 days. Observed reduced oxygen packaging ham in walk in cooler with no date marked. Observed 5 pieces of reduced oxygen packaging raw steak in cook line reach in cooler with no date marked. Warning

Intermediate - Oyster tags not marked with last date served. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./home made caesar dressing/wait station reach in cooler. Warning

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack/next to ice machine. Warning

Basic - Food stored on floor./a container of food on walk in freezer floor. Warning

Basic - Ice buildup in reach-in freezer/next to blast chiller. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 49F, heavy cream 50F, block of butter 50F/all cold holding less than 4 hours/moved to walk in cooler/rechecked liquid eggs 46F, heavy ream 46F, block of butter 43F. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored with food and utensils, bakery station/ Corrected On-Site

Basic - Equipment in poor repair./ice machine door/panel cracked.

Basic - Ice buildup in reach-in freezer/bakery freezer.

Basic - Old labels stuck to food containers after cleaning.cleaned dish rack next to ice machine.

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

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

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request./per chef, raw chicken wings cooked to about 140F then cooked to 41F and recooked to at least 165F for service/written procedure not available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./collard greens in walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack.

Basic - Food stored on floor./boxes of food stored on walk in freezer floor.

Basic - Ice buildup in reach-in freezer/next to main line.

Basic - No handwashing sign provided at a hand sink used by food employees./dessert station hand sink.

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

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 pork in walk-in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - sanitizer bucket stored on prep table 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. - gallon milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - char grill - electric slicer

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Bowl or other container with no handle used to dispense food. - in Bulk Jasmine rice Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - ovens on cooks line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor throughout entire kitchen area. - exterior of char grill - hood fliters

High Priority - Raw animal food stored in same container as ready-to-eat food./raw fish stored with cooked lobster meat, walk in cooler/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut melon, cook line reach in cooler. Raw beef over cooked short ribs, walk in cooler. Raw fish over cooked short ribs, walk in cooler. Caesar dressing (contain raw shell eggs) stored over ginger. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut tomatoes cold holding at 52F overnight in produced walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut tomatoes cold holding at 52F overnight in produce walk in cooler.

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./several gallons of milk not labeled.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked/cheesecake mix in reach in cooler not labeled.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./expired 5/2023/behind ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers.

Basic - Floor soiled/has accumulation of debris./throughout the kitchen. Repeat Violation

Basic - Hole in or other damage to wall./hole in wall, prep area near ice machine.

Basic - Ice buildup in reach-in freezer./near blast chiller.

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table next to mixer All Mixer heads Can opener Microwave Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer buckets stored in hand sink I bake shop. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar salad. Operator reprinted menu inserts at the time of inspection. 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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen area

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of equipment in bakery area.

Basic - Floor soiled/has accumulation of debris. Behind all cooking equipment on cooks line.

Basic - Floor tiles missing and/or in disrepair. Missed grout throughout entire kitchen area. Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.ovens on cooks line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cold holding unit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior char grill. Exterior stove top oven. Exterior of ice machine.

Basic - Old labels stuck to food containers after cleaning.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One small flying insect at dish machine area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added and missing vacuum breaker.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained throughout kitchen. Mixer head soiled at preparation area Can opener soiled at preparation table.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear solution next to clean equipment under preparation table. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand was sink next to three compartment sink water at 85°f.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled vents above preparation area and cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored Next and touching clean equipment at shelf next to dry storage area. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food without beard guard at cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers at storage shelf.

Basic - Equipment in poor repair. Walk-in cooler # 2 gaskets torn. Dish Machine not working at the time of inspection operator is using three compartment sink. Filter under hood suppression at cook line.

Basic - Floors not maintained smooth and durable.Grout is missing throughout the establishment.

Basic - Hole in or other damage to wall. Above three compartment sink by slicers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled filters under the hood suppression at cook line. Soiled gaskets on walk-in cooler # 2 and #3 and walk-in freezer. Repeat Violation

Basic - Plumbing system in disrepair. Pipe in disrepair under hand was sink by three compartment sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Squash not washed prior preparation. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table in cook line. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license./expired 4/1/2022. License renew immediately. Current license expires 4/1/2023.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Goat cheese 62F overnight cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./goat cheese 62F overnight, cook line reach in cooler. Repeat Violation

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one chef marinated and prepared food wearing a watch. Repeat Violation

Basic - Equipment in poor repair. /bottom reach in freezer gasket torn/cook line.

Basic - Ice buildup in reach-in freezer/cook line.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit/88F/ Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood area soiled with grease. Reach in cooler #27 gasket soiled. 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./buttermilk not consumed within 7 days, dairy reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./block of butter 65F, less than 4 hours/used immediately for cooking .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./dough mixer head soiled

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

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

Basic - Light not functioning./cook line.

Basic - No food grade paper used as a food-contact surface./used to line ready to eat food, cook line make table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters Dough mixer exterior soiled