GULF STREAM GOLF CLUB

High Priority - Ant crawling in food containers in cornmeal, peanuts , black pepper by the handwashing sink. Employee discarded food. Corrective Action Taken

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.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.... vacuum packaging fish, chicken, ground sausage, raw veal , meatballs , marinated pork chop, lamb, sous vide chicken etc. in walk in cooler and walk in freezer . Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants...vacuum packaging fish, chicken, ground sausage, raw veal , meatballs , marinated pork chop, lamb , sous vide chicken without date marked and time marked etc. in walk in cooler and walk in freezer . Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...turkey gravy date marked 4/7 at walk in cooler . See stop sale. Employee discarded Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.... vacuum packaging fish, chicken, ground sausage, raw veal , meatballs , marinated pork chop, lamb, sous vide chicken etc. in walk in cooler and walk in freezer . ...Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program...sous vide chicken in walk in cooler without date and time marked at walk in cooler .... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...turkey gravy date marked 4/7 at walk in cooler .

Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program...sous vide chicken in walk in cooler without date and time marked at walk in cooler . Stop sale issue . Employee discarded food. 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 - No paper towels or mechanical hand drying device provided at handwash sink...middle handwashing sink at kitchen.

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...vacuum packaging fish, chicken, ground sausage, raw veal , meatballs , marinated pork chop, lamb etc. in walk in cooler and walk in freezer.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket by the ice machine. Employee removed. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack...ice scoop stored directly top of ice machine .

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.... vacuum packaging fish, chicken, ground sausage, raw veal , meatballs , marinated pork chop, lamb etc. in walk in cooler and walk in freezer . Stop sale issue . Employee discarded food.

Basic - Working containers of food removed from original container not identified by common name.... cornmeal, peanuts , black pepper by the handwashing sink at prep station.

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.

High Priority - Shell eggs in use or stored with cracks or broken shells in pastry reach in cooler next, chef discarded. Corrected On-Site

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....cut melon in vacuum packaged without time marked . Chef discarded food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cheese 54F in tall true reach in cooler next to window at kitchen. Food not prepped or portion today , food being held less than four hours , employee removed food to walk in cooler . Corrective Action Taken

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....cut melon in vacuum packaged without time marked . Chef discarded food. Corrective Action Taken

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner....ice bucket, chef removed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice bucket on floor by the ice machine, ice scoop stored directly top of ice machine. Chef removed those to washed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...all purpose cleaner spray bottle . Chef labeled Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ..... beef vegetable soup date 2/2/24 at walk in cooler . Apple bacon chutney 12/3 in tall reach in cooler . See stop sale. 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 not consumed/sold within 7 days after opening/preparation. ..... beef vegetable soup date 2/2/24 at walk in cooler . Apple bacon chutney 12/3 in tall reach in cooler .

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...quinoa, cheeses, ham, cut tomatoes, pasta, boiled eggs, arugula all at between 45-50F in flip top cold table at pantry station . Chef not determined how long food being out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...quinoa, cheeses, ham, cut tomatoes, pasta, boiled eggs, arugula all at between 45-50F in flip top cold table at pantry station . Chef not determined how long food being out of temperature. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving cart at dishwashing area. Employee removed cart Corrected On-Site

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....sous vide chicken and pork at 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....gazpacho was prepped two days ago at walk in cooler . Employee date marked Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with cooked salmon.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw nova salmon above cooked shrimp. Operator placed on lower shelf. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observe dishwasher handling dirty dishes and without washing hands handling clean dishes.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observe with cooked salmon in Rop.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator organized. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed cases of take out containers stored on the hallway floor. Operator relocated to shelves. Corrective Action Taken

Intermediate - Clam tags not marked with last date served.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 1-13 located in walk in cooler. See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 1-13 located in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (73°F - Cold Holding). Establishment has started new item using sushi rice. Operator states item has been out for approximately 1.5 hours. Provided TPHC written procedure and operator placed time stamp on item to be discarded at the end of 4 hours Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in prep area. Operator refilled. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on cook line. Operator removed Corrected On-Site