WELLINGTON NATIONAL GOLF CLUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double stainless steel reach in cooler near cook line: butter packets (46F - Cold Holding) As per operator, cooler door was left open approximately 5 mins to place other items in cooler. Not prepped or portioned today. Door closed and butter packets left to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at cook line blocked by rolling tray. Operator unblocked. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pans not inverted on dish drying rack for clean pans.

High Priority - Dented/rusted cans present. See stop sale. 1 can of plum tomatoes dented.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Raw pork and ground beef stored over prepped breaded ham on sheet pan. Operator stored properly. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over triple sink

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature 0). Ran multiple times.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022 Operator renewed Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator vacuum sealed raw lobster and raw steaks Provided OPQ information to operator Corrective Action Taken

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

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in walk-in freezer. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container with raw burgers stored above a container with raw scallops and a container with raw pork inside walk-in cooler. Operator stored properly. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cutting chicken on banquet kitchen. Operator provided hair restraint. Corrected On-Site

Basic - Stored food not covered. Observed two sheet pans with risotto balls stored inside walk-in freezer not covered. Operator covered. Corrected On-Site