HAVANA COUNTRY 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. Tested at 0ppm, operator used inspectors test strips and retested machine at 100ppm after priming lines. Corrected On-Site

High Priority - Employee touched face/hair/body and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line scratched arm with gloved hand then continued touching clean utensil handles, manager spoke to employee about changing gloves and washing hands.

High Priority - Live, small flying insects found. 1 fly flying around the front server alley.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the middle of the cooks line around air vents.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack by back door.

Basic - Equipment in poor repair. Cutting board on server alley with deep cut marks. Microwave handle cracked/disrepair on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled, employee cleaned during inspection. Food racks in walk in cooler. Corrective Action Taken

Basic - Old food stuck to clean dishware/utensils. One metal container with old food debris still attached, manager moved item to dish area. Corrective Action Taken

Basic - Single-service articles improperly stored. Wax paper basket liners under soap dispenser at beginning of cooks line, manager moved paper. Togo boxes stored on table outside back door, manager moved inside closet. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw bacon on shelf over sauce in reach in cooler. Also, raw chicken over raw shrimp in reach in drawer cooler. Moved during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Eye cleaning solution on shelf over seasonings. Two chemical spray bottles hanging on rack next to bottles of liquor at bar. All were moved. 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. One expired certificate. Expired 11/6.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf at bar over gloves. Manager moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ladles in hand wash sink at cook line. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at front of cook line

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in server area Repeat Violation

Basic - Food stored on floor. Jug of oil in cook line area. Operator moved to shelf. Corrected On-Site

Basic - In-use spatula stored in cracks between pieces of equipment. Between coolers in cook line area. Operator removed to be washed. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Trash bags around rolls in dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders and beef steaks over French fries in reach in freezer. Operator corrected shelves Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. heavy cream 50F in bar cooler since 3/27

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab cakes (55F - Cold Holding); beef steaks (57F - Cold Holding) Recheck- crab cakes 43F; beef steaks 40F corrected on-site items were placed in reach in cooler at approximately 9:30am, operator states they came out of the walk in cooler at 40F. Operator moved to freezer to rapidly chill. heavy cream (50F - Cold Holding); heavy cream (47F - Cold Holding) 50F heavy cream labeled 3/27 see stop sale. 47F heavy cream placed in cooler this morning from walk in cooler. Operator moved to freezer to rapidly chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink in cook line area 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.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Safe staff certificates are photo copies

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle in server area. Operator labeled Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bar cooler storing heavy cream. Operator installed thermometers. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Operator unclogged drain during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths in bar area. Operator made sanitizer bucket. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line soiled. Manager cleaned during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory and manager displayed by host stand. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour not labeled. Manager labeled all items. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Cheyana Warning - From follow-up inspection 2022-05-05: Time Extended - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 150 seats inside 250 seats outside Warning - From follow-up inspection 2022-05-05: Time Extended - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front counter Reach in cooler at the end of the cook line Warning - From follow-up inspection 2022-05-05: Time Extended - From follow-up inspection 2022-05-06: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. 2 soda guns in bar area Warning - From follow-up inspection 2022-05-05: Time Extended - From follow-up inspection 2022-05-06: Time Extended

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 10 of the staff the staff at facility are under 30 days, 6 other are needing to be completed..

Basic - Accumulation of hard water buildup in the interior of the ice machine/bin. Operator call for water service Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Energy drinks in reach in cooler. Operator removed employee foods from cooler. Corrected On-Site