WELLINGTON NATIONAL GOLF CLUB

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone then began to handle clean pan; no hand wash. Advised employee to wash hands.

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. In kitchen: Dishwasher (Temperature less than 160F) Operator fixed and strip turned black. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (46F - Cold Holding) As per operator, stored since 1.75 hrs. Not prepped or portioned today. Transferred from walk in cooler to reach in cooler. Stored over stacked. Operator moved to quick chill. 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. Heavy whipping cream opened 2 days; not date marked. Operator discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (45F at 3:20pm; 44F at 3:50pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

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.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes to clean dishes. Employee washed hands

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. A bag with Raw shrimp stored above a bag with potatoes. Inside reach in freezer. Operator stored properly Corrected On-Site

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. Operator corrected: Dishwasher at kitchen: Temperature- 160+F. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then touched cutting board at prep area; no hand wash. Employee washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler unit near fryer : sliced tomatoes (47F at 11:05am; 47F at 11:38am- Cold Holding) As per operator, cooling since 10 mins. At current rate of cooling, item will not cool to 41F in 4 hours. Operator moved to quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unknown chemical in unlabeled spray bottle. Operator discarded. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator corrected to Sanitizer Bucket (Quaternary 200ppm). Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de gallo (45F - Cold Holding); cream cheese (45F - Cold Holding) flip top of sauté station. In unit over four hours. Not prepped or portioned.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked spaghetti (50F - Cold Holding) in bottom sauté reach in cooler. Not prepped or portioned. In unit less than four hours. Moved back into walk in cooler. pico de gallo (45F - Cold Holding); cream cheese (45F - Cold Holding) flip top of sauté station. In unit over four hours. Not prepped or portioned.

Intermediate - Spray bottle containing toxic substance not labeled. At cooling rack Corrected On-Site

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. Fish in walk in cooler Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. On cook line and next to triple sink

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

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. Salmon on cook line

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

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator to post Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator to print Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender handling cup to scoop ice while his hands touching the ice to be served to customers drinks Educated operator on proper hand washing procedures Corrective Action Taken

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. Observed on cook line Sauted station, chili sauce 50°F cold Holding, butter 50°, cold Holding, cooked onions 49°F cold Holding, salsa 49°F cold Holding, salsa 49°F cold Holding, cooked beans 50°F cold Holding, cheese 50°F cold Holding ; cooked pasta (49°F - Cold Holding), raw fish 50°F cold Holding, raw steak 50°F cold Holding , meatballs 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line Sauted station, chili sauce 50°F cold Holding, butter 50°, cold Holding, cooked onions 49°F cold Holding, salsa 49°F cold Holding, salsa 49°F cold Holding, cooked beans 50°F cold Holding, cheese 50°F cold Holding ; cooked pasta (49°F - Cold Holding), raw fish 50°F cold Holding, raw steak 50°F cold Holding , meatballs 48°F cold Holding . Per operator products stored since yesterday. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler homemade Pizza sauce and turkey chili from. 12/31. Per operator products prepared and stored for longer than 7 days. Operator discarded. See stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler homemade Pizza sauce and turkey chili from. 12/31. Per operator products prepared and stored for longer than 7 days. Operator discarded. See stop Sale.

High Priority - Toxic substance/chemical improperly stored. Observed a bottle with sanitation solution stored right next to a container with chips on cook line. Operator stored properly Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance(window cleaner )not labeled. Operator labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverage stored right on top of prep table on cook line. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bread with fresh garlic and oil not time marked on kitchen area. Per operator product stored for approximately 1 hour. Operator time marked for the remaining time of 3 hours. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook. Operator provided hair restraint. Corrected On-Site