TOURNAMENT PLAYERS CLUB AT SAW

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked short ribs ragu at 52°. (Overnight cooling temperatures)

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. Food service employee handled ready to eat bread items with bare hand contact. Manager intervened. 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. Queso date marked 3/7. Person In Charge was not sure of exact date item prepped but sure it wasn't 3/7.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Queso date marked 3/7. Person In Charge was not sure of exact date item prepped but sure it wasn't 3/7.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked short ribs ragu at 52°. (Overnight cooling temperatures)

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. Small container of Butter on counter in kitchen with no time mark. Time ends at 9 am per manager. Marked by manger. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , disinfectant , by cleaned utensils. Moved by manager. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked short ribs ragu at 52°. (Overnight cooling temperatures) large quantity of cooked food, deep, plastic pans.

Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink at Dish machine blocked by equipment. Moved by manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Dish machine Hand Wash Sink. Replaced by manger. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Container of previously frozen ready to eat salmon removed from freezer yesterday, date marked 4/23, with no date tracking . Marked by manger. Corrected On-Site

Intermediate - Packaged food not labeled as specified by law. Unlabeled container of sugar. Marked by manger. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at dry goods.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack. Moved by manager. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Brisket and short ribs in vacuum sealed reduced oxygen packaging in walk in cooler with a date of 11/8. Today is 11/12.

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreement for Kote M, hired approximately two weeks ago. Employee signed form during inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted.

Basic - Food storage container/container lid cracked or broken. Cracked lid on chips at expo line. Chef states lids are on order to replace. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice build up. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Provided DBPR Form HR 5030-105 via email.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand washing sign at downstairs prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine is soiled.

Basic - Stored food not covered. Pretzels in walk in freezer not covered. Employee covered pretzels during inspection. Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale. Brisket and short ribs in vacuum sealed reduced oxygen packaging in walk in cooler with a date of 11/8. Today is 11/12. Also, time is not marked on packages of brisket and short ribs in walk in cooler in reduced oxygen vacuum sealed packaging.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked cauliflower date marked 5/11. Walk in cooler . 5 containers. Queso date marked 5/12 walk in cooler. Cooked pasta 5/12. Walk in cooler. garlic in oil pesto mix 5/9. Walk in cooler. Warning - From follow-up inspection 2025-05-20: At today's callback : basmati rice 5/13. Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flying insects at present-rinse area by dishmachine.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw fish stored over ready-to-eat chorizo on speed rack in walk in freezer on ground floor. Chef moved all to proper storage. Corrected On-Site Repeat Violation Admin Complaint

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

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. Only one food employee reporting agreement available. Provided DBPR Form HR 5030-103.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one with blue liquid the other with clear liquid, by dishroom. Operator could not identify contents and discarded liquids. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and around chute of large ice machine has black mold-like substance. Small ice machine deflector plate has black mold-like substance. Interior chute of ground floor ice machine has black mold-like substance.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and ceiling tiles in kitchen, above bag in box rack and prep area with dust/debris. Floor behind cooking equipment is soiled.

Basic - Food stored on floor. Multiple cases of food stored on the floor in the walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Gasket on walk in cooler is soiled. Gasket of ground floor walk in cooler is soiled. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Halved avocado in service line reach in cooler has sticker still attached indicating avocado not washed before service.

Basic - Silverware/utensils/pots/pans dried with a towel/cloth. Observed employee drying a washed sheet pan with a dry cloth. Inspector spoke with employee and employee began to air dry. Corrective Action Taken

Basic - Single-service articles improperly stored. Paper napkins and take out cups stored on the floor in dry storage area, ground level.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in the kitchen and the three compartment sink tested at 0ppm quaternary ammonium. Operator called for repair person during inspection. Establishment will utilize chlorine until repair made and has test strips for both available. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired from 06/01/2023. Operator has employee pay online but license showing expired at conclusion of inspection, per operator issue with website refreshing after renewing license. Corrective Action Taken Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, raw vacuum packaged beef over sheet tray of prepared ricotta pasta and sheet tray of raw shrimp over bag of mixed butter. Operator asked employee to switch the storage levels of the walk in freezer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink missing vacuum breaker after splitter on green hose side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with food debris on the blade. Operator had can opener put through the dishmachine. Soda gun behind the bar counter has build up of syrup residue inside nozzle. Employee states will clean and sanitize. Cutting board on the main cook line has food residue staining build up. Operator has new cutting boards available to replace. Corrective Action Taken Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Two hand wash sinks in the main kitchen area unable to dispense paper towels due to issues with battery. Operator asked employee to replace batteries. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets on the front of the bulk ice bin not inverted or covered for protection. Operator inverted the blue ice buckets. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the dish machine, clean containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the fire suppression system of the main cook line hood system. Operator has cleaning scheduled. Reach in freezer door gasket has mold like substance build up. Operator had employee clean and sanitize the door gasket. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on middle pass through prep table. Operator relocated the wet wiping cloth. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the standup reach in cooler at the entrance to the main cook line, raw beef patty's stored over raw calamari rings. Operator relocated the calamari to the shelf over the raw beef. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. At time of inspection establishment is using reduced oxygen packaging for raw meats excluding fish and uncooked vegetables. Inspector provided HAACP template. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line opposite the oven has build up of food residue staining. Second walk in cooler closest to the entry to the dining room has mold like substance build up on the door gaskets.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the warewashing area inaccessible due to large metal shelf stored in front of the hand wash sink.

Intermediate - No soap provided at handwash sink. No soap available at the hand wash sinks behind the bar counter. Employee provided hand wash soap. 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. At time of inspection some employee food handler training is expired from 2022, operator has training materials and schedule for the employee training. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. In the downstairs storage area, multiple cardon dioxide tanks stored next to storage racks not secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored hanging off bulk ice bin not inverted, operator attempted to invert the bulk ice bin. Corrective Action Taken Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves in the warewashing area, clean metal and plastic container stacked while wet. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old blue label attached to clean containers on the shelves of the warewashing area. Employee removed the labels from the container. Corrective Action Taken

Basic - Stored food not covered. In the downstairs prep walk in cooler, bulk dressings stored without being covered. Operator asked employee to cover the containers. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in cooler in the storage area, raw frozen smoked salmon over open container of ice cream. Operator had the storage shelves rearranged and salmon stored on the bottom shelf. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Behind the bar counter, two chemical spray bottles stored handing off of shelves with spray nozzle facing clean glassware and soda cans. Operator relocated the chemical spray bottles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of using hand wash sink as dump sink at the wait station hand wash sink ice in the bottom of the sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored on the bulk ice bin not inverted for protection/air drying.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored on shelves in dish area over clean containers. Operator relocated the employee aprons. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked while wet on the shelves in the dish area.

Basic - Food stored in a location that is exposed to splash/dust. Speed rack with cooked pretzels and bread next to the hand wash sink with no splash guard by the mop sink area.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by Dish machine line blocked by equipment. Moved by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at dispenser at kitchen Hand wash sink. Replaced by manger. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked Pork frozen 4/25 , removed from freezer 2 days before, not tracked. Marked by manger. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Minor Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks by downstairs walk in cooler. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Minor tear on reach in cooler gasket kitchen unit.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Minor rust buildup on shelves in reach in cooler.

Basic - Stored food not covered. Uncovered container of sauce in walk in cooler. Covered by manger. Corrected On-Site