CRESCENT OAKS GOLF COURSE

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 scratched head, then stacked clean plates and put them away. Discussed proper hand wash with staff and manager on duty .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line - pan of raw hamburger patties over cut celery, operator moved beef to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in kitchen-sour cream (45F - Cold Holding)moved to walk in cooler. Temperature not taken today. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both microwaves on cook line Repeat Violation

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/ cook, dishwasher, bartender, server.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like substance on drop plate of ice machine in kitchen. Operator cleaned. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open styrofoam cop on pre table over open container with soufflé cups and lids. Operator discarded. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table in kitchen, he moved to other area Corrective Action Taken

Basic - Food stored on floor. Fry oil on floor in storage room. Moved to crate Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in bar

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from fryers: cooked onions (46F - Cold Holding); chicken (45F - Cold Holding); hard boiled eggs (45F - Cold Holding); sliced Swiss (50F - Cold Holding); cooked peppers (46F - Cold Holding). Per staff, cooler left open while stocking and during prep, items moved to freezer. All items retemped at or below 40F. Corrected On-Site

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

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Baked ziti in walk in freezer prepared on 12/11 not dated, staff added date Corrected On-Site

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

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer directly in front of the of compressor in cooler across from fryers, staff relocated Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Coolers on cook line

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line

Basic - In-use tongs stored on equipment door handle between uses. On cart handle next to fryers on cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler behind bar

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar Repeat Violation

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

Basic - Standing water in bottom of reach-in-cooler across from oven.

Basic - 8 Carbon dioxide/helium tanks not adequately secured.

Basic - Nonfood-contact surface soiled with food debris interior of flare top oven.

Basic - Standing water in bottom of reach-in-cooler. Deli cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding) top of reach in cooler on cook line, manager placed ice on product Corrective Action Taken

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 form 5030-104 to manager Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment offered oysters on the buffet for Easter but does not have the tags

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