JUPITER COUNTRY CLUB FITNESS CENTER

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roller grill: hot dogs (122F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator voluntarily elected to discard product. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at rear entrance to building.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. For chlorine sanitizer.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean location. Ice scoop stored in holder with black mold like substance.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine.

Intermediate - No soap provided at handwash sink. Hand wash sink by entrance to kitchen and by dish machine. Advised operator to provide soap.

Basic - Food stored on floor. Bottled water on floor in liquor room.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0 ppm chlorine at bar. Sanitizer container empty. Operator replaced empty container 75ppm. 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. Hot dogs 51°F, in reach in cooler in kitchen for more than 4 hours, cooler frozen up.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 51°F, in reach in cooler in kitchen for more than 4 hours, cooler frozen up. See stop sale

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chicken and tuna salads and wraps, have no date and no name and address of the establishment that prepared and packaged the food.

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Emailed and printed during inspection Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap or prepared towel provided at handwash sink at the bar, dishwasher area and cook line; Operator provided; Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All plates on the rack at dishwasher area not inverted. Repeat Violation

Basic - Food stored on floor - water bottles on the floor at dry storage room; Operator stored properly Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice spatula stored on the floor in dry storage area;

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine.(Bar)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dishmachine area.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters/bar area/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Container of medicine improperly stored.antacid pills/above prep table/kitchen/corrective action taken/operator stored medicine in proper area. 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.salmon/reach in cooler/corrective action taken/operator discarded salmon. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt/prep area/corrective action taken/operator labeled food. Corrected On-Site