PELICAN POINTE GOLF & COUNTRY CLUB

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation surface at the server expo line. The operator properly stored the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee pack of cigarettes stored on a shelf above a food preparation surface on the cook line. The employee properly stored the personal item. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee vapor device of counter at front of cooks line. Operator corrected above issues to meet inspection standards. Repeat from last inspection 2-11-25 Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of food debris. Operator corrected above issues to meet inspection standards. 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 shrimp over sliced bread and cheese in Walk-in cooler. Observed operator move shrimp for proper storage. 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 assorted cold cuts and cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Email operater reporting and management responsibilities sheet. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at area. Rep 1-24-23 Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.

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 sliced cheese opened more then 24hours prior as per employee statement not date marked. Repeat 8-22-22 Repeat Violation

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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef burgers cooked on menu served undercooked not properly marked on menu.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a bar area dishmachine. Repeat 8-22-22 Repeat Violation

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed lasagna, cooked prime rib, sauces,soup and tuna salad in Walk-in coolers and reach-in coolers made onsite more then 24hours prior as per employee statement not date marked. Repeat 8-22-22 Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink. Repeat 4-28-22 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on shelf above food prep area. Observed employee remove beverages from work area.

Basic - Food stored on floor. Observed assorted cases of food on floor in Walk-in freezer and dry storage shed.

Basic - Silverware and utensils stored upright with the food-contact surface up at cooks line and wait staff area.

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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 deli turkey and cheeses opened more then 24hours prior as per employee statement not date marked. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance in nozzle of soda gun at bar. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in dish machine at bar.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut salmon, soup and sauces prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Buildup of food debris/soil residue on equipment door handles at cooks line. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed employee remove wet cloth. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of grease and food debris under grill at cooks line.

Basic - Stored food not covered. Observed bags of pancake/waffle mix in dry storage area ripped open and not cover or protected. Observed employee remove and voluntarily dispose of bags.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance on nozzle of soda hose at bar area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area.

Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers on rack at end of cooks line not inverted or protected. Observed employee invert containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed flat of eggs over cooked beef in the walk in cooler. Operator placed flat of eggs under the cooked beef. 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 noodles in the walk in cooler with no date mark. Operator stated the cooked noodles were prepared 10/22/21. Operator placed date mark on the container of cooked noodles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in the flour container. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use tongs stored on equipment door handle between uses at the cook line. Operator removed the tongs. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.