19TH HOLE

Intermediate - Packaged food not labeled as specified by law...oil container.

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.

Basic - Stored food not covered...opened two coffee package by the coffee machine.

Intermediate - Handwash sink used for purposes other than handwashing...dumped ice, straw in handwashing sink by the ice machine. Employee cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar , employee provided. Corrected On-Site

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

Basic - Trash receptacles not provided where needed in establishment by the handwashing. Employee provided. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...dry fruits, nuts , chef removed food . Corrected On-Site

Basic - Ice scoop handle in contact with ice in ice bin at front line . Properly stored . Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination...provided it at time of inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured...employee removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening....milk in reach in cooler , chef not sure when was opened.

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....milk in reach in cooler , chef not sure when was opened. Stop sale issue . Chef discarded milk . Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored in cook line reach in cooler. Operator removed Corrected On-Site

Basic - Food being prepared on a grill outside. Food being cooked to order on outside grill served from grill. Items being prepared per order and not for bulk cooking. Discussed with operator

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at outside grill station in standing water of 79°F. Operator removed and and discarded water. Replaced utensils Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above salsa in flip top cooler. Operator reorganized Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Aerosol can of glass cleaner improperly stored with hand sink items. Operator removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip top

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side: cheese (51°F); butter (54°F). Unit has an ambient temperature of 40°F. Items are stored in large shallow hotel pans. Operator states items have been in unit for 3 hours. Operator removed items. Discussed proper storage with operator.