VENICE GOLF & COUNTRY CLUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 1/2 lbs tuna defrosted in vacuum package and 15 lbs chicken dated 5/15 in vacuum package sealed in house. Repeat Violation Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed bakers rack with cooked shrimp and cooked vegetable in walkin cooler and cooked vegetable in reach in cooler on cook line not dated from 5/17. Repeat Violation Warning

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. Chef discarded. Repeat Violation Warning

Basic - Covered waste receptacle not provided in women's bathroom. Warning

Basic - Food stored on floor. Observed ice bags and lobster parts on floor in walkin freezer. Corrected On-Site Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Warning

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-09-11: Time Extended

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. - From follow-up inspection 2025-04-01: Operator stated they have a class scheduled for training this month. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed grouper in reduced oxygen packaging done onsite in the walk in cooler. The operator discarded the grouper. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw quail eggs stored over bottled orange juice in the walk in cooler. The operator properly stored the quail eggs. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored with bar equipment behind the bar. The operator properly stored the spray chemical. 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 milk held for more than 24 hours with no date mark in the server area.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed raw beef without date of when removed from the freezer. The operator placed a correct date mark on the beef. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged beef missing date and time markings. The operator stated the beef was packaged less than 48 hours prior to. The operator removed the beef from the packaging. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single-service plastic cup stored on the floor in the snack bar. The operator properly stored the plastic cups. Corrected On-Site

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single-service plastic lids stored near the handwashing sink in the server area unprotected and exposed to splash. The operator properly stored the lids. Corrected On-Site

Basic - Wet mops not stored in a manner to allow the mop to dry in the mop sink area. The operator properly stored the wet mops. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. The operator discarded the brush. Corrected On-Site

Basic - Accumulation of lime scale on the inside of the high temperature dishmachine.

Basic - Dishmachine behind the bar not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The operator will utilize the dishmachine in the kitchen. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. The operator properly stored the employee food. Corrected On-Site

Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop. Corrected On-Site

Basic - No handwashing sign provided at a hand sinks used by food employees in the prep area. The operator was emailed handwashing signs. Corrective Action Taken

Basic - No waste receptacle installed at handwash sink provided with disposable towels in the dish area. The operator provided a trash can at the hand sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the stand up cooler at the salad station. The operator properly stored the raw tuna. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee place a dirty plate in the dish area then come back to the cook line and handle a clean mixing bowl without changing gloves. Educated the employee on proper handwashing procedures.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (54F - Cold Holding); coleslaw (52F - Cold Holding) in the cold holding it on the front line. Observed the unit was unplugged. The operator stated the above items were within a safe temperature approximately 2 hours prior during temperatures checks. The operator moved the items to another cooler for proper cold holding. Corrective Action Taken

High Priority - Tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with a rolling cart. The operator removed the cart making the sink accessible. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into the handwashing sink behind the bar. Repeat Violation

Intermediate - Meatloaf prepared onsite and held more than 24 hours not properly date marked. The operator stated the meatloaf has been held for 2 days. The operator date marked the meatloaf. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler on the cook line. The operator discarded the beverage. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating a french fry on the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a reach in cooler on the cook line. The operator properly stored the cell phone. Corrected On-Site

Basic - Food stored on floor. Observed a container of flour stored on the floor of the dry storage area. The operator properly stored the container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holder for the soda gun at the bar wait station soiled with a slime like substance. The operator removed the holder for cleaning. Corrective Action Taken

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed accumulation of debris on the floor under equipment in the banquet kitchen. Warning - From follow-up inspection 2023-05-19: Observed floors under prep tables in prep area soiled with food debris. Time Extended

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw fish stored over wine bottles in walk in cooler. Operator stored wine bottles in the keg cooler. Corrected On-Site

High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Observed open baited rodent trap under water tank near ice machine.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle with chemical stored next to to go utensils. Operator properly stored the spray bottle. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared on site and held for more than 24 hours not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing chemical not labeled in server area. Operator disposed of contents. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Observed old labels on food containers throughout the kitchen.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed damaged ceiling tiles in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of food pans.

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken in preparation area of kitchen.

Basic - Food stored on floor. Observed mayonnaise buckets stored on floor. Employee moved mayonnaise. Corrected On-Site

Basic - Hole in or other damage to wall. Observed wall in kitchen in disrepair.

Basic - Light shield damaged/in disrepair. Observed damaged light shield in kitchen.

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

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 expired certificates for some employees. Training from Cheney.