INNISBROOK RESORT & GOLF CLUB PACKARDS COPPERHEAD CLUBHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over potatoes in reach in cooler. Operator moved beef. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in bar soiled with debris. Operator cleaned nozzles during visit. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen. Operator added soap. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste basket in women room.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over liquor in dry storage. Operator moved beverage. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse stored over liquor in dry storage. Operator moved items. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers in kitchen have shelves with rust pitted to surface.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of simple syrup in bar.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Frozen grouper thawed in vacuum sealed bag in reach in cooler in kitchen.

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 form HR 5030-104. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen soiled, deep fryer soiled with debris. 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. 30oz of grouper thawed in packaging in reach in cooler in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line grooved.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers on shelf above back prep table.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in kitchen has rust.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles White cutting boards on flip top - From follow-up inspection 2025-04-23: Soda gun nozzles cleaned. Operator is in the process of ordering new slabs to cut new cutting boards. Time Extended Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw lamb 46f, raw chicken 46f, moved to another cooler.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed and posted . Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Corrected On-Site

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. Warning - From follow-up inspection 2024-05-08: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over bacon in reach in cooler. Cook rearranged cooler to gain compliance

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot dog 124F held on counter.

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. Discussed and provided handout pertaining to vomit and diarrheal events

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has an accumulation of dry food debris

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by hot unit and soiled dishes. Cook removed hot unit and soiled dishes

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash on cook line being used as dump sink. Cook cleaned out food debris. Discussed the need to use the sink for hand washing only

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. Discussed and provided employee agreement

Basic - Cutting board has cut marks and is no longer cleanable. Small cutting boards through out kitchen deeply grooved

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

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 61°F stored on the counter. See stop Sale Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 61°F held on counter Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked mushrooms, cut tomatoes, cream. Operator was able to determine the prep date and will date accordingly

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. Operator removed fish from packaging

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil on cook line in squeeze bottle, water in squeeze bottle Corrected On-Site