ISLEWORTH COUNTRY CLUB WINDOWS

High Priority - Live, small flying insects found/observed one flying insect in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut lettuce and cut leafy greens cold holding at 48F/less than 4 hours/iced/salad station reach in cooler/ Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink./bar hand sink/ Corrected On-Site

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./cook line above cleaned plates.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F for less than 4 hours per chef/cook line cold drawer/iced. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./fresh garlic (cooked) with oil sitting at room temperature at 83F, less than 4 hours/product discarded by Chef. Will use time as public health control. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in kitchen hand sink.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./grilled chicken hot holding at 128F, less than 2 hours/reheated to 166F Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./salad, pizza station hand sink/ Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry./mop sink room/ Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quat 0ppm, bar sanitizing bucket, rechecked 200ppm/ Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./quart over 500ppm/rechecked 200ppm/ Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./salad prep station.

Intermediate - No soap provided at handwash sink./salad prep station.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 121F standing water/next to grill. Rice scoop in 81F standing water at expo line.

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor in kitchen area - hood fliters

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/kitchen was under renovation/remodeled. Hand sink moved to other location. Equipments also changed. Plan review application sent to chef. Warning - From follow-up inspection 2023-12-27: One time 30 day time extension is given. Time Extended - From follow-up inspection 2024-01-30: At callback 1/30/24, 30 day time extension is given for plan review. Time Extended - From follow-up inspection 2024-03-01: Remodel plan received on 3/1/24 at 9:05am. HQ-24-5534. Time Extended

High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner hanging on hand sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven on front line Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front bar.

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.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line

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

Basic - Ice buildup in reach-in freezer on cooks line.

Basic - In-use ice scoop stored on soiled surface between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven on cooks line. Exterior of ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat tortilla chips in reach in cooler at cook line. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food without washing hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at preparation table.

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle with a clear blue solution no labeled at dish machine area. Cafiza stored next to clean equipment under cabinet at bar station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above preparation area in the kitchen

Basic - Employee beverage container on a food preparation table next to cook line.

Basic - Employee wearing watch while preparing food. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching protein powder at bar station.

Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled reach in cooler at cook line. Caulking soiled at dish machine area. Exterior of fryer at cook's line.

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

Basic - Working containers of food removed from original container not identified by common name. Protein powder not labeled at drink station.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two cooks preparing and cooking food wearing watches.

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

Basic - Equipment in poor repair./cook line cold drawer gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./waffle mixer non food contact area soiled with grease.

Basic - Cloth used as a food-contact surface./used to line ready to eat cheese/ Corrected On-Site

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