PGA NATIONAL RESORT AND SPA HONEYBELLE

High Priority - Non-food grade paper/paper towel used as liner for food container. At cookline area - non food grade paper napkins used to line container of micro greens- operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw salmon stored over pre cooked bacon stored - operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter by cookline area- scallion cream cheese 63F- cold holding, yogurt 62F- cold holding- food not prepared or portioned today- food left out on counter out of temper for 2 hours- operator placed on ice to quick chill. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment- at cookline- operator removed. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At cookline- in use avocados with stickers attached- educated operator - employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe sausage (110F - Hot Holding).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris.

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

Basic - Food stored on floor. Observe in walk-in refrigerator case of cauliflower on floor.

Basic - In-use ice scoop stored on soiled surface between uses. Observe ice scoop on top of 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. Observe chicken with date but not time of day.

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.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....vegan mayonnaise made by chick peas date marked 3/1 /23 at dressings reach in cooler . Chef discarded food. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells at walk in cooler , chef discarded eggs. 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 marked with a date that exceeds 7 days after opening/preparation....vegan mayonnaise made by chick peas date marked 3/1 /23 at dressings reach in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Cheese 52°, blue cheese sauce 50°, cut lettuce 54°, dressing 54° in flip top sauté reach in cooler across from fryer at kitchen being held less than 4 hours , employee time marked....Cut lettuce, spinach , green mixed all at 49° in walk in produce cooler being held less than four hours. Chef moved another acceptable walk in cooler. Corrective Action Taken

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 - Handwash sink used for purposes other than handwashing...stored whisk in handwashing sink at cook line.....scoop , container stored in handwashing sink at pizza station l chef moved . Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pizza station, bar . Chef provided and server station. Corrected On-Site

Intermediate - No soap provided at handwash sink at pizza station, bar chef provided Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line

Basic - Food not stored at least 6 inches off of the floor...milk , water at beer cooler .

Basic - No handwashing sign provided at a hand sink used by food employees at pizza station , bar .

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus stored in ROP thawed in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cooked clam chowder in walk in cooler. Operator reorganized Corrected On-Site

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. See stop sale. Cooked octopus stored in ROP thawed in walk in cooler

Basic - Old labels stuck to food containers after cleaning. Operator moved to ware washing and employees removed and rewashed Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cookline #1, farro (57F - Cooling). Item cooling overnight. Item discarded. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At cookline #1, farro (57F - Cooling). Item cooling overnight. Item discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline #1, butter (50F - Cold Holding); cooked cauliflower (50F - Cold Holding); cut tomatoes (50F - Cold Holding); cooked vegetables (50F - Cold Holding); sliced tomatoes (50F - Cold Holding). Items stored in 1/6 pans inside a hotel pan not allowing cold air to reach the product. Items returned to lower cooler to chill and cold hold. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At bin of wondra in dry storage area. Item removed Corrected On-Site