BARTOW GOLF COURSE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corned beef 46F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef 46F. Inside the top section of the flip top reach in cooler under the shelf with the microwave. Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test strips for the 3 compartment sink.

Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishwasher is soiled with dust and debris.

Basic - Floor soiled/has accumulation of debris. Behind the cooking equipment.

Basic - Bowl or other container with no handle used to dispense food.paper cup used to scoop bulk flour. Operator removed. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm. Operator replaced solution, tested at 400ppm Corrected On-Site

Basic - Food stored on floor. Vegetable cooking oil. In the dry storage area.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the service area and made a beverage and didn't wash his hands. I explained to the manager any person engaged in preparing a drink or food that enters the service area must wash their hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons for the bar. The manager had the employee to wash her hand and put on gloves. Corrective Action Taken

Basic - No copy of latest inspection report available. Report was printed.

Basic - Raw fruits/vegetables not washed prior to preparation. Lemon and lime at the bar.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee dicing tomatoes. The person in charge had the employee to wash her hands and put on a pair of gloves. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2024.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Beverage on a table next to a slicer. The beverage was discarded and the area was sanitized. Table near the fryers. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood Shelves for dry storage.

Basic - Bowl or other container with no handle used to dispense food. Observed portion cups in containers of seasonings on cook line. Manager removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bins of flour not labeled. Manager labeled Corrected On-Site

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.

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.

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. 0ppm. Manager set up three compartment sink and tested 200ppm quat Corrective Action Taken

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

High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef stored over cooked chicken in make table. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: hash browns (90° - Hot Holding). Educated employee to hot hold and had them put on flattop to reheat. Manager voluntarily discarded product Corrected On-Site

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

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

Basic - Paper goods and single service items stored in a room/shed that is not fully enclosed. Observed dry storage racks with napkins, soda bibbs, oil containers, paper towels, straws, plastic cutlery, and portion cups, and drink cups, in un enclosed, caged area in cart barn. Manager got all items moved into enclosed dry storage area. Corrected On-Site