ST ANDREWS CLUB

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...chef printed it and displayed on the wall Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....yellow liquid chemical spray bottle with food vinaigrette label . Chef discarded bottle , another bottle liquid bleach bottle without labeled. Chef labeled. Corrected On-Site

Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items....employee cell phone top of reach in cooler at kitchen. Employee removed Corrected On-Site

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....shrimp, salmon in walk in freezer . Stop sale issue .

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...vacuum packaged cooked meats, lobster stock , veal stock, chicken stock in walk in freezer .

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...vacuum packaged cooked meats, lobster stock , veal stock, chicken stock in walk in freezer . Stop sale issue . Repeat Violation Admin Complaint

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..... shrimp, salmon in walk in freezer ..... vacuum packaged cooked meats, lobster stock , veal stock, chicken stock in walk in freezer . Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...whipped cream was prepped two days ago in pastry reach in cooler .

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....set up triple sink Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...server dropped dirty plate and the handle clean utensils without handwashed.

Intermediate - Reduced oxygen packaged food held less than than 48 hours not labeled time and date ....raw chicken in reach in cooler , chef date and time marked.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days...clams, mussels, oysters

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. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...roasted garlic in oil date marked 11/24 , chef stated that it was cooked yesterday. Chef discarded food. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24 . See stop sale issue . Advise chef to discarded food.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ....spinach dip date marked 10/25, home made ceaser dressing ( with roasted garlic ) date marked 10/13/24 .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...lamb sauce 61F, roasted garlic 65F in cook line , food not prepped or portion today , food being held less than 4 hours per chef , roasted garlic discarded , lamb sauce reheating it. Repeat Violation Admin Complaint

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first...multiple cheeses vacuum packed in walk in cooler .

Intermediate - Clam/mussel/oyster tags not marked with last date served...clams .

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....German cabbage in walk in cooler , food was cooked 6 days ago. Chef discarded food.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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....

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice bucket stored on the floor by the handwashing sink , chef removed. Corrected On-Site

High Priority - Food with mold-like growth. ..provolone cheese in walk in cooler . See stop sale. Chef discarded food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler . Chef discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth. ..provolone cheese in walk in cooler . ...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....onion butter date marked 12/26 in walk in cooler .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...goat cheese 47°, blue cheese 47° in flip top salad reach in cooler , being held less than 4 hours. Employee moved to walk in cooler . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...scrub , dirty towel in handwashing sink at coffee station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....per chef marinara sauce was cooked 4 days ago in walk in cooler . Chef discarded food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing sink at coffee station .

Basic - Wet wiping cloth not stored in sanitizing solution between uses at bar , employee removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...multiple cleaning spray bottles not labeled at dishwashing area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw Sea bass, Raw Tuna stored in ROP done onsite thawed in walk in cooler

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw Sea bass, Raw tuna stored in ROP done onsite thawed in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

Basic - Food stored on floor. Pot of cooked beef stored in floor in walk in freezer. Operator placed on shelf Corrected On-Site