VENICE YACHT CLUB REST

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine was 158.3F. The chef called to have dishwashing machine serviced. Corrective Action Taken

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The chef removed the scooper from flour container. Corrected On-Site

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Mark Hodge expired training.

Basic - Ice buildup in walk-in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at outside bar have mold-like-substance. Observed operator correct issue to meet standards for inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on work counters throughout kitchen.

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep tables at cooks line and prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef over cheese and vegetables is reach-in cooler draw at cooks line. Observed operator arrange items for proper storage. Repeat 10-17-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach-in cooler draw at cooks line. Observed operator arrange item for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container of butter and garlic butter at cooks line not time marked. Observed operator correctly mark appropriate time on buttes 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/. Observed manager on duty Bryan Meek certification expired 8-7-23

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide Time as a Control sheet. Email operater new Time as a Control sheet. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at inside bar area. Repeat 10-17-23 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages at multiple food preparation counters throughout kitchen.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating plate of food in dishwasher area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple staff engaged in food preparation with hair restraint. Repeat 10-17-23 Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor in banquet kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef patties over cooked mushrooms and sauces in reach-in cooler at cooks line. Observed employee arrange food for proper storage. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is using non-continuous cooking for chicken breast for catering events.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by dishwasher area blocked by cart. Operator removed cart Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes, rice and vegetables in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed 13 lbs of steak in Walk-in cooler thats was in reduced oxygen packaging done onsite less then 48 hours prior as per operator statement. The steaks were not properly labeled with item information and dates on high contrast labeling.

Intermediate - Spray bottle containing toxic substance not labeled at inside. Repeat 5-16-23 Repeat Violation

Basic - Employees with no hair restraints while engaging in food preparation at cooks line. Observed operator had staff put on hats. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef steaks in reach-in cooler draw at cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic in oil on cooks line at 71F cold holding. Observed employee stated it was prepared 1 hour prior and then placed garlic in reach-in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ob mold-like substance on nozzle of soda gun next register at outside. Observed employee clean nozzle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in banquet kitchen with hand mixer in sink. Observed hand wash sink at dishwasher area with floor fan sitting on top of it and cart in front on it. Observed employees remove all items blocking hand wash sinks. Corrected On-Site

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/

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at downstairs inside bar.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter throughout kitchen.

Basic - Food stored on floor. Observed fry oil stored on floor in banquet kitchen. Observed employee move oil off floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cooks line. Observed employee remove tongs.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on counter next to food prep areas. Observed employee move sanitizer buckets. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at front of cooks line at 000 parts per million quaternary sanitizer.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment is doing non-continuous cooking of chicken wings without approved written procedures. Email operator copy of non-continuous guidelines and application. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns at outside bar and upstairs bar with buildup of mold-like substance. Observed can opener at upstairs kitchen with buildup of debris on blade. Repeat 5-25-22 for soda gun Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machines at kitchen and bars.

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.

Basic - Carbon dioxide tanks not adequately secured inside down stairs bar. Repeat 5-25-22. Repeat Violation

High Priority - Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed dish machine sanitizer at 000 parts per million on chlorine.Observed operator stop use of machine and set up 3 compartment sink for sanitizing dishes and equipment. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket on counter at cooks line. Observed employee move bucket to bottom shelf. Corrected On-Site

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. Observed gal of milk at wait staff station opened 2 days ago per employee statement not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can oper at back prep area soiled. Observed employee place can opener in dish sink to be cleaned. Observed soda gun nozzle at upstairs bar with mold-like substance. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks by wait station in kitchen not secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table and cooks line. Observed employee remove beverages. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler at wait station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop at pantry station in container of standing water at 75F.

Basic - Single-service articles improperly stored. Observed coffee filters not not inverted or protected. Observed employee cover coffee filters. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat pork tenderloin. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair storage area and employees restroom.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on prep tables.

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler beside steam table.