ABERDEEN GOLF & COUNTRY CLUB CAFE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed line cook cutting melon with bare hands, at prep station. Per operator, no AOP in place. Operator educated cook on proper food handling procedures. Cook washed hands and put gloves on. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp balls stored above shredded potatoes inside walk in freezer; Foods not commercially packaged.

Intermediate - Clam tags not marked with last date served.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple pans stored in clean dishware room.

Basic - Standing water in bottom of reach-in-cooler next to cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler prime rib (53F - Cooling) per operator product not portioned or prepared today product cooked yesterday evening for dinner service and leftover product was plastic wrapped and placed in walk in refrigerator to cool overnight. Product never cooled to 41F within 6 hours see stop sale.

High Priority - Live, small flying insects found Approximately 40 live flying insects at cook line landing on heating lamps , prep table, shelves and clean plates. Discussed with operator who began to kill insects and clean and sanitize. Approximately 5 live flying insects in dishwashing area landing on walls. Discussed with operator who began to kill, clean and sanitize. 5 live flying insects landing on dough mixer and reach in cooler in kitchen. Operator began to kill, clean and sanitize. 10 live flying insects landing on sealed food boxes and walls in dry storage room in kitchen. Operator began to kill clean and sank

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw turkey patties in open plastic bag stored over bags of French fries. Operator corrected storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler prime rib (53F - Cooling) per operator product not portioned or prepared today product cooked yesterday evening for dinner service and leftover product was plastic wrapped and placed in walk in refrigerator to cool overnight. Product never cooled to 41F within 6 hours see stop sale.

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On breakfast menu smoked salmon not identified as raw cold smoked. Discussed with operator.

Basic - Floor area(s) covered with standing water. In walk in produce cooler puddle of water on floor. Discussed with operator who cleaned up water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw beef above hot dogs in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw beef above raw shrimp in reach in cooler . Employee properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cream cheese 57F in ice bath at expo line , food not prepped or portion today , food being held less than 4 hours . Employee removed food to walk in cooler . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in hand washing sink . Employee cleaned . Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at kitchen. Employee properly stored. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling backed fish 50F , pasta 60F in flip top reach in cooler at kitchen . Take another temperature after about 30 minutes temperature is 49 F fish, pasta in 59F . Employee removed to walk in freezer to cooling fast. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at dishwashing area. .. employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bacon fate in reach in cooler was made 2 days ago . Chef discarded food. Corrected On-Site

Basic - Dumpster overflowing garbage.

Basic - Wiping cloth sanitizing solution stored on the floor by the salad reach in cooler . Chef removed Corrected On-Site

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.... Engineering fixed it at time of inspection , Heat strip failed to turn black Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheeses 62°, grilled onions 50°, mushroom 50°, butter milk 47° flip top reach in cooler across from fryer at kitchen and .... milk 49°, half and half 48° in reach in cooler at server station. Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheeses 62°, grilled onions 50°, mushroom 50°, butter milk 47° in flip top reach in cooler across from fryer at kitchen. ..milk 49°, half and half 48° in reach in cooler at server station . Food being held more than 4 hours . Stop sale issue . Chef discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....sanitizer bucket in handwashing sink at server station . Manager moved . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....cleaner spray bottle , employee labeled.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter and sushi rice held TPHC. Plan provided. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on multiple locations throughout the cook line and prep area. Operator removed. Corrective Action Taken

Basic - Food stored on floor. Observed cases of food stored on freezer floor.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Items stored in home improvement store buckets in direct contact. Discussed with operator. Operator removed and placed in food grade containers Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp not properly separated from cooked lobster in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Items on omelet station on cook line have no time marking. Operator states items have been out for 1.5 hours. Operator time marked items Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Utensils stored in standing water of 88°F on expo line. Operator removed, discarded water and moved utensils to ware washing area 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.....cooked apples 12/9, pizza sauce 11/16 in walk in cooler . Stop sale issue . Employee discarded food Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.....cooked apples 12/9, pizza sauce 11/16 in walk in cooler .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...gravy in walk in cooler . Employee discarded food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cheese at walk in cooler. Employee properly stored food Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza and bar area. Employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink at pizza snd bar area. Employee provided Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at pizza kitchen.

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