LAKE JOVITA GOLF & COUNTRY CLUB

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket tested at 500 ppm employee added water retested at 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Reach in cutting boards stained with food debris. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on the top of the interior of ice machine not touching ice. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Employee removed cup from bulk container of flour. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation

High Priority - Live, small flying insects found Employee cleaned and sanitized bottom of prep table that had 1 dead ladybug on it. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. 12 strawberries in container with mold like substance on them in walk in cooler. Operator threw out strawberries. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler heavily stained with food debris. Box of mayonnaise with single service packages soiled on outside of box with mold like substance in walk in cooler. Employee threw box away and put packages in a new container.

Intermediate - Handwash sink used for purposes other than handwashing. Employee removed soap dispenser and brushes from hand sink behind bar in banquet room. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels at hand sink in ware washing area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Red substance on inside tray of ice machine not touching ice.

Basic - Dead roaches on premises. 1 dead roach behind oven in prep area. 3 dead roaches behind ice machine. 2 underneath the three compartment sink. Employee swept and cleaned all areas. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from prep table on cook line. Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall in office next to kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed knife from in between reach in cooler on cook line. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm), operator remade solution Sanitizer Bucket (Chlorine 200ppm).

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled. Soda gun holster behind bar soiled. Warning - From follow-up inspection 2025-03-12: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Warning - From follow-up inspection 2025-03-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. 2 cooks 2 prep cooks 3 servers. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-13: Time Extended

High Priority - - From initial inspection : 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. Temped at 138.8f Warning - From follow-up inspection 2023-12-28: Parts for heating mechanism in process, awaiting delivery, will observe at next inspection, 3-compartment in use Time Extended

Intermediate - - From initial inspection : 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/ Currently three cooks and 2 servers Warning - From follow-up inspection 2023-12-28: 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/ Currently three cooks and 2 servers Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-12-28: Parts for heating mechanism in process, awaiting delivery, will observe at next inspection, 3-compartment in use . Time Extended

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning - From follow-up inspection 2023-12-28: Dish machine parts in order. Will observe at next inspection. Time Extended

Basic - - From initial inspection : Basic - Observed cook with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2023-12-28: Observed cook with no hair restraint while engaging in food preparation. Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-08-23: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed bag in the box soda and oil stored on the floor. - From follow-up inspection 2023-08-23: Time Extended

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. Establishment cryo vacs cooked proteins, and salmon

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.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator informed that they cryo vac fresh salmon on site, and is not frozen before, during and after packaging

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

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.

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. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and dish area

Basic - Light not functioning. Lights out in dry storage

Intermediate - - From initial inspection : 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. Only one employee certificate is available for verification Warning - From follow-up inspection 2022-05-20: Only one employee certificate is available for verification Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease and dust buildup on the ceiling and ceiling vents Warning - From follow-up inspection 2022-05-20: Observed grease and dust buildup on the ceiling and ceiling vents Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed blackened buildup on the wall above the toaster Warning - From follow-up inspection 2022-05-20: Observed blackened buildup on the wall above the toaster Time Extended

High Priority - Toxic substance/chemical improperly stored. Observed Windex stored with juices in the concession stand. Bottle was moved to chemical storage Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a blackened buildup inside the ice machine in the concession stand and on the can opener blade in the main kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black matter and dust buildup on the ceiling around the exhaust hood and ceiling vents.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened buildup on the can opener base, and other debris buildup on cook line door and drawer gaskets/unit frames.