GULF STREAM BATH & TENNIS CLUB

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. .... .home made ranch was prepped date marked 4/02 and used by date 4/12 at reach in cooler . See stop sale. Employee discarded food. Corrected On-Site

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. ..home made ranch was prepped date marked 4/02 and used by date 4/12 at reach in cooler

Intermediate - Clams tags not marked with last date served.

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

Basic - Food stored on floor.... fruits pomegranate , muffins, some other food boxes stored on floor at both walk in freezer . Employee properly stored Corrected On-Site

High Priority - Toxic substance/chemical improperly stored...all purpose cleaner spray bottles stored with cleaned pan, pot at kitchen. Employee removed . 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....cheese sauce wrong expired date( over 7 days ) . Chef corrected date marked . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...... raw poke tuna above cut cabbage in reach in cooler . Chef properly stored. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... pickle cabbage prepped date 4/2/25, bacon jam prepped 4/2/25 in 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. ... pickle cabbage prepped date 4/2/25, bacon jam prepped 4/2/25 in 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...roasted garlic in oil 47F , pickle cabbage 49F in reach in cooler at kitchen, food not prepared or portion today, food being held more than 4 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...roasted garlic in oil 47F , pickle cabbage 49F in reach in cooler at kitchen, food not prepared or portion today, food being held more than 4 hours . Stop sale issue. Chef discarded food. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Cooked and cooling chicken breast 56F, ambient cooling cut melon 46F in reach in cooler at kitchen. Took another temperature about 30 minutes after temperature was chicken breast 57F, cut melon 47F . Per chef food was cooked and less than 4 hours . Chef voluntarily discarded food. Cooler not capable maintain proper temperature according to food code. Corrective Action Taken

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaged raw beef and cooked chicken. No waiver available. Beef was dated 11/28 and cooked chicken no date mark

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Establishment vacuum packaged raw beef and cooked chicken. No waiver available. Beef was dated 11/28 and cooked chicken no date mark. See stop sale.

Intermediate - Recent oyster tags not marked with last date served. Chef corrected the last days served and marked tags. Corrected On-Site

Basic - Multiple employee beverage containers on food preparation tables in kitchen prep area and expo line. Operator removed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.. ..home made pesto in walk in cooler . Person in Charge not aware when food was prep . .... Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information....Some cooked food vacuum package without labeled and date marked.

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....Some cooked food vacuum package without labeled and date marked. Stop sale issue .Person in Charge discarded food. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measuring tools.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.. ..home made pesto in walk in cooler . Person in Charge not aware when food was prep . Stop sale issue . Discarded food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup on soda guns at the bar. Operator cleaned and sanitized. Corrective Action Taken

Basic - Food (Cases of shrimp) stored on the walk-in freezer floor floor. Operator relocated to shelf. Corrective Action Taken

Basic - Old labels stuck to food containers in the dish area after cleaning. Operator removed all old labels. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler #1, tomato sauce (50F - Cold Holding); polenta (45F - Cold Holding); cream corn (45F - Cold Holding). Items in cooler less than 4 hours. Items moved to walk in cooler to chill and cold hold Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At triple sink, quaternary solution over 400ppm. Solution corrected to 200ppm Quaternary. Corrected On-Site

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

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

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 - Ice scoop handle in contact with ice. Observed at bar

High Priority - Stop Sale issued due to adulteration of food product. 1 dead or trapped insect. Located in liquor bottle at bar. See stop sale

Basic - 1 dead or trapped insect. Located in liquor bottle at bar. See stop sale

Basic - Dead roaches on premises. 1 dead roach located next to meat walk in cooler. Operator states routine treatment was just conducted. Operator removed, cleaned and sanitized area. No other signs of any activityCorrected On-Site Corrected On-Site