PALMER LEGENDS COUNTRY CLUB

High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook touched raw beef, changed gloves, no handwashing. Warning Priority: High Priority

High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Steak stored over butter in cook line, in reach in cooler. Employee moved. Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Sewage/wastewater backing up through floor drains. Drain behind bar backing up onto floor underneath handwashing sink. Owner contacted plumber, mopped up all standing water and will not use handwashing sink until pipe is fixed. Whole inspector was present, plumber came and fixed drain, sink water is now flowing into drain and there is no back up into floor. Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: Clarified butter 46F date marked 12/16, 2nd temp 34F at 1:56 pm Potatoes salad at 47F 12/17, 2nd temperature 39F Cut Cabbage at 50 cabbage, 2nd temperature 25F Blue cheese 58F, 2nd temperature 37F. Employee stated walk in cooler door left open while truck was present approximately, one hour ago. All food iced and moved to freezer. Warning Priority: High Priority

High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sautéed mushrooms hot holding 124F hot holding out, employee moved to heat up. Second temp 157F at 1:00 pm. Corrected On-Site Warning Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. Corrected On-Site Repeat Violation Warning Priority: High Priority

Intermediate - Observed: Handwash sink used for purposes other than handwashing. Ice in handwashing sink by wait staff area and picture, manager moved. Corrected On-Site Repeat Violation Warning Priority: Intermediate

Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk to indicate seared ahi tuna to link to consumed advisory. Warning Priority: Intermediate

Intermediate - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have a high temp thermometer or high temperature stickers. Warning Priority: Intermediate

Basic - Observed: Current Hotel and Restaurant license not displayed. Repeat Violation Warning Priority: Basic

Basic - Observed: Open dumpster lid. Manager closed. Corrected On-Site Warning Priority: Basic

Basic - Observed: Plumbing system in disrepair. Faucet continuous drink at handwashing sink behind bar. Owner is working on getting drip fixed. Warning Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. Crab meat 1lb , manager discarded Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 58F pickled ginger at on cook line, manager moved to walk in, 2nd temp at 12:43 pm 43F Container of raw chicken at 53F on cook line with melted bag of ice in since 11:00 am, manager moved, second temp at 39F Manager advised both the raw chicken and pickled ginger were at 41F at 11:00 am. Corrected On-Site Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles hanging on rack where open wine bottles were stored. Employee moved. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink behind bar leaking. Manager stated they turn off at night. They are working in getting this corrected. Manager was able to turn water on and handwash sink worked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on wait staff line had employee personal belongings around it and clothes hung over it, falling into sink area. Employee moved. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler soiled. Manager stated he will have employee clean tonight.

Basic - Current Hotel and Restaurant license not displayed. 2024 license displayed. Owner accessed license and displayed. Corrected On-Site

Basic - Dead roaches on premises. 1dead cockroaches on floor by storage area by bathrooms

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees items on top of coffee machine. Manager moved. Corrected On-Site

Basic - Floors not maintained smooth and durable. Walk in cooler metal floors peeling up in areas, leaving holes. Manager stated they are working on repairing this issue.

Basic - Plumbing system in disrepair. Handwashing sink behind bar leaking. Manager stated they turn off at night. They are working in getting this corrected. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles on cook line not labeled. Two squeeze bottles behind bar not labeled. Discussed labeling bottles with manager.

High Priority - Dented/rusted cans present. 2 dented number 10 cans of pumpkin. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Crab cakes 46F cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F - Cold Holding, second temp 49F cooling).; feta cheese (64F - Cold Holding, second temp @4:04pm 53F); blue cheese (57F - Cold Holding second temperature @4:04pm 43F cold hold) , crab cake 46F cold hold, tuna 46F cold hold, lobster 46F cold hold. Fries 145F hot holding See Stop Sale.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar, operator replaced paper towels Corrected On-Site

Intermediate - No soap provided at handwash sink. Behind bar, operator replaced soap duringg inspection Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Behind cook line.

Basic - Floor soiled/has accumulation of debris. Under and behind equipment cook line, prep area and storage areas.

Basic - Plumbing system in disrepair. Hand wash sink behind bar.

Basic - Waste line missing at soda gun holster.. Behind bar

Intermediate - Food-contact surface soiled. Soda gun nozzles in bar area

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. Giovanni Beth Madison

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (49F - Cold Holding);feta cheese (51F - Cold Holding) Operator moved to reach in freezer to rapidly chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator cleaned during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Chemical spray bottle in hand wash sink in cook line area. Inspector removed. Corrected On-Site

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. Salmon in walk in cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line

High Priority - Dented cans present. See stop sale. Artichoke hearts can dented on seal

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. Half and half in bar area. Employee added date 12/25/22. Corrected On-Site

Basic - Ceiling tiles/vents soiled with accumulated dust. Prep area. Operator cleaned the vents during inspection. Corrected On-Site

Basic - Damaged food not properly segregated. Artichoke hearts can dented on seal. Operator discarded can. Corrective Action Taken

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in expo area

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes in server station. Operator inverted Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Out side hand washing sink. Operator educated staff regarding proper handwashing techniques Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Outside hand washing sink No soap provided at handwash sink. Outside hand washing sink operator hand soap dispenser filled and paper towel dispenser filled at time of inspection Corrected On-Site

Intermediate - Squeeze bottle containing toxic substance not labeled. Blue soap in bottle at bar. Operator had squeeze bottles marked at time of inspection Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Out side hand washing sink has a black substance in the sink area. Operator head hand sink cleaned and scrubbed at time of inspection Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Outside server station. Operator had single service items inverted in the service nation Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator moved soda from reach in. Cooler Corrected On-Site