MAYACOO LAKES COUNTRY CLUB INC

High Priority - Dented/rusted cans present. See stop sale. At dry storage, can of tomato juice and coconut milk dented. 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. At walk in cooler, Smoked salmon dated 3/1 Tomato paste dated 3/1, exceeding 7 days from preparation. 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. At walk in cooler, Smoked salmon dated 3/1 Tomato paste dated 3/1, exceeding 7 days from preparation. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, chili (123F - Hot Holding). Operator stated item held for approximately 1 hour. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At kitchen dry storage chemical shelf, unlabeled spray bottle with chemical inside. Operator labeled bottle. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At walk in freezer, boxes of food stored on floor. Operator moved to shelf. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area- employee ate food in kitchen area then proceeded to handle clean plates- educated operator - employee washed hands properly. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer raw chicken not commercially packaged stored over raw beef- operator removed and stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- at bar area handwashing sink- operator provided.

Intermediate - No soap provided at handwash sink- at bar area handwashing sink- operator provided. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Food stored on floor. At bar area- soda box on floor- operator moved off floor. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - beef chili and turkey chill date marked/ prepared 09/20/24 not used within 7 days- see stop sale.

Basic - Raw fruits/vegetables not washed prior to preparation. At salad station cooler- in use avocado with sticker still attached - operator removed and washed properly. Corrected On-Site

High Priority - 4 strawberries with mold-like growth, in produce walk in cooler. See stop sale.

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.0ppm, air in the line. Operator primed machine 75ppm. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken jus cooked 3.19.24, brisket cooked 4.13.24 stored in walk in cooler for more than 7 days. See stop sale

High Priority - Self-service ice cream buffet lacking adequate sneezeguards or other proper protection from contamination ice cream cones not protected, cups not inverted or under sneeze guard on self service buffet.

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. Chicken jus cooked 3.19.24, brisket cooked 4.13, in walk in cooler for more than 7 days.

Intermediate - Clam tags not marked with last date served.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke Bowl not identified as being raw. Operator printed new menu which identifies raw tuna with an asterisk, then added asterisk on the bottom of menu stating:Contains raw seafood. 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. Tuna 35°F, removed from freezer this morning. Chef removed packaging. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...ready to ham with raw beef in walk in freezer . Manager properly stored food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw ground beef above pickles in walk in cooler . Manager properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...blue cheese sauce date marked 1/19 in reach in cooler. Stop sale issue . Employee discarded food Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...employee washing hands after discussion 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...blue cheese sauce date marked 1/19 in reach in cooler.

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...employee removed from the package Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...oil spray bottle, manager labeled Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked turkey in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shrimp salad located in walk in cooler date marked 8-25

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar. Operator cleaned and sanitized Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.... Employee washing hands after discussed Corrected On-Site

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....dishwasher . No handwashing sink provided in dishwashing area .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw fish above hot dogs in reach in cooler . Employee properly stored 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...boiled eggs 49° in flip top reach cooler at salad bar, butter 68° in cook line .Per employee food being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...boiled eggs 49° in flip top reach cooler at salad bar, butter 68° in cook line .Per employee food being held more than four hours . Stop sale issue . Employee discarded Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned Corrected On-Site

Intermediate - No chemical CHLORINE test kit provided when using warewashing machine .

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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...employee opened package. Corrected On-Site

Basic - Food stored on floor ...several boxes in walk in freezer.