THE COUNTRY CLUB OF FLORIDA

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. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from stove corn beef (43-59F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food stored past the fill line. Operator chose to discard with time remaining on clock. Corrected On-Site Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Cooked crab stored thawed in ROP. Cooked lobster stored thawed in ROP. Raw Monk fish stored fully thawed in ROP. See stop sale. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23. Operator renewed at time of inspection Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked chicken wings in cook line flip top cooler drawers. Operator reorganized Corrected On-Site Warning

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. Cooked crab stored thawed in ROP. Cooked lobster stored thawed in ROP. Raw Monk fish stored fully thawed in ROP. 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 variance for the method observed in use during the inspection. Establishment packaging fish to be stored thawed in ROP, cooked fish being packaged using ROP. Reviewed special processes with operator and provided FDA food code adoption Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu serving raw tuna, raw salmon does not indicate that item is covered under consumer advisory. Discussed with operator Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection 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. Establishment packaging tcs foods using an ROP method to be held longer than 48 hours Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....house dressing 53° in reach in cooler . Per date and per Cook food was prepared yesterday. Stop sale issue. Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method...thawing tuna without opened vacuum package. Employee discarded food. Corrected On-Site Warning

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. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna above cut tomatoes, cut melon and directly top of the ready to eat anchovies at reach in cooler. Warning

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...fresh mozzarella cheese , milk, blue cheese , house dressing,cooked shrimp, turkey, boiled eggs,cut melon, whipped cream all at between 60° to 52° in four door tall reach in cooler at pantry side. Food being held more than four hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....house dressing 53° in reach in cooler . Per date and per Cook food was prepared yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese , milk, blue cheese , house dressing,cooked shrimp, turkey, boiled eggs,cut melon, whipped cream all at between 60° to 52° in four door tall reach in cooler at pantry side. Food being held more than four hours . Stop sale issue . Warning