BELLE GLADE COUNTRY CLUB

Basic - Equipment in poor repair. Ice build up behind compressor of walk in freezer. Handle missing on microwave and make table in server station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over French fries in reach in cooler, operator moved fries to another unit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander equipment on cooks line.

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. 3 employees expired around 3/2025.

Basic - Equipment in poor repair. Two white cutting boards on cooks line with cut marks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer gasket soiled at the end of cooks line.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at beginning of cooks line.

Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink by office.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun in bar area soiled. Operator had employee clean during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to office blocked with table Hand wash sink in prep area blocked with trash can Operator moved items Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedure to operator

Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 reach in coolers in cook line area. Operator installed new thermometers. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment

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. Observed commercially processed reduced oxygen packaged fish bearing a label indicating that product is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drink on prep table in kitchen. Manager discarded drink Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on cooling unit in walk-in-freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on lid of ice machine. Manager instructed employee to clean Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed produce ( avocado ) located in flip-top make table with produce stickers still on produce.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( tomato ) stored over ready-to-eat food ( cut leafy greens ) in walk in cooler

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator educated staff regarding proper hand washing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3:30 pm diced tomatoes (49F); shredded mix cheese (49F - Cold Holding); cut lettuce (49F - Cold Holding) operator ice down the food and close the lids on the make table on the cooks line. 4:00pm diced tomatoes (40F); shredded mix cheese (40F - Cold Holding); cut lettuce (40F- Cold Holding) Corrected On-Site

Basic - Interior of oven has accumulation of grease and food debris.