PLANTATION PALMS GOLF CLUB

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used dish washing area to wash hands. Discussed with manager the importance of hand washing

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler table on cooks line white board

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee

Basic - Food stored on floor. Buckets of pickles and peppers in box on floor outdoor walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions tomatoes over ready to eat veggies walk in cooler outdoors

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. Observed dishmachine with chlorine sanitizer at 0 ppm. Operator and inspector troubleshot machine and new reading on dishmachine is at 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored on shelf over ready-to-eat spinach in reach-in cooler across from grill on cook line. Operator moved and stored correctly. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle and holster in bar area soiled with an accumulation of slime. Repeat Violation

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Pipes coming from dish machine and 3 compartment sink going into drain, no gap

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee came from restroom and put gloves and started handling clean dishes without washing hands

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above cheese in reach in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling chemicals then clean dishes without changing gloves

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. Provided operator with DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar Can opener

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. Provided operator with DBPR Form HR 5030-103 Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle probably labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to slicer on prep table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food has watch on

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind equipment in kitchen

Basic - Floors not maintained smooth and durable. Floor throughout kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 98F

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

Basic - Objectionable odors in bathroom or other areas of the establishment. In walk in cooler outside

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer on cook line

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Oven in kitchen - reach in cooler in bar. Warning - From follow-up inspection 2023-04-18: No been cleaned Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In kitchen and bar area. Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2023-04-18: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled Warning - From follow-up inspection 2023-04-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed grilled onions at 45mF in the line make table. All other temperature control for safety food measures 39-41F around the onions. The operator indicates they are present from last night. Stop sale issued for the grilled onions. Corrective Action Taken

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. Observed chlorine sanitizer at the dish washing machine measure 0 ppm. The reservoir bucket is empty. Operator changed the bucket. The machine was primed. Sanitizer measure 100 ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed grilled onions at 45F in the cold table from the previous day. Operator discarded. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper hand drying towels absent from the hand washing sink in the dish washing area. Operator provided upon request.

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.

Basic - Current Hotel and Restaurant license not displayed. Posted license expired 2/1/2021

Basic - Equipment in poor repair. Observed the insulation separating from the lid of the refrigerated salad make table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a large gap beneath the walk-in refrigerator door on the exterior walk-in refrigerator.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excessive ice buildup on the floor of the exterior walk-in freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

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

Basic - Equipment or utensils not designed or constructed in a durable manner. -Gaskets broken on reach in cooler in kitchen on hot line. Reach in cooler doors and covers on hot line repaired with tape. -food containers broken and cracked, under oven.

Basic - Floor soiled/has accumulation of debris., floors and walls in kitchen soiled, mostly in dish area.

Basic - Hole in or other damage to wall. Wall under dish machine.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board. On hot line.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In kitchen paint peeling.