TEQUESTA COUNTRY CLUBHOUSE

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over fully cooked lobster, raw beef, raw lamb and raw chicken over cooked rice at walk in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed in reduced oxygen packaging conducted onsite: reach in coolers in kitchen: Cooked octopus, raw tuna, raw salmon, raw yellowtail. 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small flip top cooler across from hot line: sour cream (45F - Cold Holding); Cole slaw (47F - Cold Holding). Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to another fully operable cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose connection under dish machine. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna carpaccio, nigiri menu, sashimi menu, spicy salmon, spicy tuna, spicy yellowtail, Philly roll, rainbow slide. Any menu item that is automatically served raw or undercooked must be identified on the menu with an identification marker or described as raw in the menu description. Repeat Violation Admin Complaint

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available 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. At walk in cooler and freezer: Observed in reduced oxygen packaging conducted onsite: tandoori marinade (tomato paste, yogurt), Meat Bolognese, conch chowder and cooked pork. See stop sale. Walk in cooler: Raw lamb in reduced oxygen packaging conducted onsite. Lamb held less than 48hours. Operator removed lamb from packaging. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Conch chowder made onsite, frozen and removed from freezer and placed in walk in cooler on 10/7 not marked with date when pulled from freezer. Educated operator on proper date marking procedures. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (48F - Cold Holding); tuna salad (48F - Cold Holding); sliced cheese (50F - Cold Holding) -In sandwich table at salad station; as per operator food not prepared or portioned today; foods out of temperature for less than four hours; foods placed in the cooler 1 hour prior; food placed in ice bath to quick chill; sautéed onions (46F - Cold Holding); cheese (46F - Cold Holding); in small cold holding unit on top of the prep table by cook line; as per operator food placed in the unit one hour prior; unit gets unloaded every night and plugged in every morning; never reached 41° F prior to setting food up; food not portioned or prepared today; food laced in ice bath to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (50F - Cooling)at 10:15 to 43-55 F at 10:52 since 9:45 ;in reach in cooler at salad station; food moved to ice bath during cooling process; ice didn't reach food line of the container; at this rate food will not reach 41° F or below; operator added ice ; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line; Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area Operator provided Corrected On-Site Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Prime rib thawed on Saturday 12/31 not date marked in walk-in cooler; operator dated Corrected On-Site Warning

Basic - Food stored on floor- case of meatballs stored on the floor in walk-in freezer Operator stored properly Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- hood vents at cook line Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Prime rib - in ROP packaged and frozen on 12/13; food thawed on Saturday 12/31; operator opened the ROP package; Educated operator on ROP requirements and provided contact number for further clarifications; Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked garlic (51F - Cooling)at 10:45 to 51° F at 11:00 since 9:50 ; in 3 door reach in cooler at cook line ; at this rate foods will not reach 41° F within 6 hours ; foods moved to walk-in cooler to properly cooled; Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over cooked taco meat in 2 door cooler at cold prep station; Eggs over tortilla in 2 door cooler by ice machine; operator stored properly; Corrected On-Site Repeat Violation Admin Complaint

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. piccata sauce (44F - Cold Holding); roast beef (48F - Cold Holding); chicken (50F - Cold Holding); boiled potatoes (45F - Cold Holding);in cooler at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. piccata sauce (44F - Cold Holding); roast beef (48F - Cold Holding); chicken (50F - Cold Holding); boiled potatoes (45F - Cold Holding);in cooler at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours. See Stop Sale. egg salad ( 50F-Cold Holding) in cold prep station As per operator food not portioned or prepared today; food out of temperature for less than four hours; foods moved to walk-in cooler to quick chill; Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salsa (48F - Cooling)at 10:30 to 48° F at 11:23 since 10:00 in reach in cooler at salad station; at this rate food will not reach 41° F or below within four hours; food moved to different cooler; ham (50F - Cooling)at 10:35 to 50° F at 11:20 since 10:00 ; tuna (50F - Cooling)at 10:35 to 52° F at 11:20 since 10:00 in reach in cooler at at cold prep station At this rate food will not reach 41° or below within four hours; foods moved to different cooler; butter (48F - Cooling)at 10:50 to 48° F at 11:00 since 9:50 ;in three door cooler at cook line ; at this rate food will not reach 41° F within 4 hours; food moved to walk-in cooler ; Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened in Saturday not date marked in reach in cooler at waitress area; Operator date marked. Corrected On-Site