FEATHER SOUND COUNTRY CLUB

High Priority - Live, small flying insects found 1 live flying insect at dish pit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumble 44 degrees fist deli cooler cook line Retemp 41 degrees Corrected On-Site

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

Basic - Reach-in cooler deli cooler at cook line shelves have accumulation of soil residues.

Basic - Small Ice buildup in walk-in freezer. Near top of door

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep station Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used for scoop

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage container on prep sink. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over rolls in walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken in chicken broth in pan on stove top temp at 120 degrees Fahrenheit. Manager. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed- Egg rolls prepared on 2-17 in walk in fridge Manager threw away. Corrective Action Taken

High Priority - Container of medicine improperly stored. Employee cough medicine on prep table. Employee moved 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. Cooked chicken wings in bags with no label of date In reach in cooler. Manager was able to determine that chicken wings were prepared before 10-4 Manager threw away 6lb Corrective Action Taken

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in bags with no label of date In reach in cooler. Management stated chicken wings were prepared before 10-4 Manager threw away 6lb Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spay bottle at bar not labeled with window cleaner. Manager labeled it with window cleaner. Corrected On-Site

Basic - Open dumpster lid. Manager closed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bag of scallops in standing water in sink near prep table as soon as you walk in. Employee put under running water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler - shell eggs over bacon, operator moved to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drop in dipole hold unit on cook line -cut tomatoes (61F - Cold Holding); coleslaw (51F - Cold Holding),operator moved to walk in cooler Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Francine Burruezo, expired .

Intermediate - Handwash sink used for purposes other than handwashing. Operator filled cup of water in hand wash sink, discussed with operator.

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/ 1 person in charge, 3 prep cooks, 1 dish washer, manager arrived during inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory and manager printed and hung on wall in dining room. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf over prep table, employee beverages in cooler, all removed Corrected On-Site

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. -Dishwasher (Chlorine 0ppm) Corrected to 50 ppm during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -grill top has accumulation of food residue

Basic - Cove molding at floor/wall juncture broken/missing. -at door in kitchen -ceiling tile missing above oven on cooks line

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens have accumulation of food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -sides of grill have accumulation of grease -sides of stove have accumulation of grease