WENTWORTH GOLF CLUB

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. Hot dogs in beer cooler, no date, opened 3 days ago.

Intermediate - No running water at three-compartment sink. Water temp is 63F at sink in bar. No hot water for establishment, gas has been shut off due to leak. Viewed water heaters, both are gas heaters

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temp is 63F at sink in bar, no hot water for establishment, water heater is gas, gas is shut off.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink in bar Repeat Violation

High Priority - Employee washed hands with cold water. Water temperature 77F

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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 77F after tuning the water for 3 minutes, after running all sinks and dishmachine water temperature was 90F Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in kitchen Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board on prep table, drink removed Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in bar Repeat Violation

Basic - Waste line missing at soda gun holster. At bar

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane tanks inside kitchen

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Squeeze bottle located in warewashing area containing pink soap not labeled.

Basic - Carbon dioxide tanks in bar area not adequately secured.

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean glass plate stored on table below paper towel dispenser exposed to splash in kitchen. Operator removed plates and washed in dishmachine. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor tiles missing near fat-fryer.

Basic - Floors not maintained smooth and durable.

Basic - Hole in ceiling tiles in kitchen.

Basic - Ice buildup on walk-in freezer door.

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

Basic - No handwashing sign provided at a hand sink used by food employees in bar area.

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink

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. Traci bartender/server no employee training

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven and fryer door handles

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar 45F cold hold, second temperature 43F cold hold, double stacked in prep unit. Staff moved cheese to reach in cooler

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

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. Staff removed fish from packaging during inspection. Corrected On-Site

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in bar area. - From follow-up inspection 2022-12-12: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. - From follow-up inspection 2022-12-12: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-05-12: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Up right Reach in cooler -walk in cooler shelves -dry storage shelves Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-03-16: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-03-16: Time Extended