SANTA LUCIA RIVER CLUB

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 2nd ppm 100 ppm 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. Turkey marked 2-3 disposed of product

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Turkey marked 2-3 disposed

Basic - Carbon dioxide/helium tanks not adequately secured. Employee chained all Corrected On-Site

Basic - Food stored on floor. In freezer, removed and placed on shelf Corrected On-Site

Basic - Light not functioning. Under hood

Basic - Standing water in bottom of reach-in-cooler. On cooks line, cooked cleaned up Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Duck raw above cooked vegetables Corrected On-Site

Basic - Food stored on floor. Bag in a box on the floor in bar Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. On cooks line

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In cheeses on line - From follow-up inspection 2025-03-25: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-03-25: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In freezer - From follow-up inspection 2025-03-25: Time Extended

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over fries 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. Milk and lunch meats not date marked. Opened more than 24 hours. Corrected On-Site

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 - 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 - Spray bottle containing toxic substance not labeled. 2 spray bottles not labeled. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Prep pan used as scoop for product Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up around walk in freezer door and inside freezer

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

Basic - Walk in cooler fan covers have heavy build up of dust

Basic - Working containers of food removed from original container not identified by common name. Rice not labled Corrected On-Site

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Corrected On-Site

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. Sent information

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms water temp is 78°.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine is not sanitizing .

Basic - Hole in or other damage to wall. Located at exit door by walk in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room