DEBARY COUNTRY CLUB

High Priority - Dented/rusted cans present. See stop sale.

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

Basic - Hole in or other damage to storage area wall.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line table top raw chicken strips (50F - Cold Holding)/3 hours; Operator had it on top of ice not immersed. Operator placed more ice and immersed. -Front line double glass door reach in cooler butter (47F - Cold Holding); cut fruits (46F - Cold Holding); less than four hours. Operator relocated to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table gravy (125F - Hot Holding); au jus (120F - Hot Holding)/3 hours. Instructed to reheat. Operator noted lacking water , Corrective Action Taken

High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Whole pork butt 113F, 1.5 hours in kitchen hot holding unit. Operator instructed to reheat.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on Breakfast menu. Operator corrected . Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving , soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Flour rolling cart in pizza station area not labeled operator labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2024-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pizza oven and hand sink added to bar dining area. Warning - From follow-up inspection 2024-03-25: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored at salad station shelf above cauliflower.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad date marked 8 days, Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers , sauerkraut 44F, raw burgers 44F, for 15 minutes. Operator placed ice. Corrective Action Taken

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

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pan seared item not identified on menu. 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. -Tuna and salmon at cookline refrigerated drawers ,

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lids to flor and panko soiled in storage area with food debris.

Basic - Objectionable odor in washware area of the establishment.

Basic - Stored food not covered. Fruit salad and green salad uncovered.

Basic - Walk in cooler wall soiled with accumulated grease, food debris, and/or dust.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit. heavy cream (46F - Cold Holding); liquid eggs (46F - Cold Holding). Recently prepping. Operator lowered unit to 41F Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Basic - Bar area carbon dioxide/helium tanks not adequately secured.

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. Raw salmon vacuum sealed in refrigerated drawer m thawed in package.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch and bracelet while prepping food,Educated operator. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Food stored on floor. Box if bagged chips stored at storage area floor.

Basic - Washware area, under bar three compartment sink and under dish machine floor soiled/has accumulation of debris.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen makeline sausage gravy (51F-45F - Cooling ) Operator discarded. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male food employee touched wiped face with apron and did not wash hands before handling food. Repeat Violation Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. 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 -Chili date marked 3-27-2022 in walk in cooler. -Tuna salad marked 3-28-2022 in makeline unit. Operator discarded. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frontline Butter pats 70F on food table, left out overnight. Operator discarded. Cookline makeline station sliced cheese (44-45F - Cold Holding); operator reduced amount of cheese above fill line. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris. -can opener blade soiled with food and grime.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.

Basic - Bar Carbon dioxide/helium tanks not adequately secured, in storage area.

Basic - Bar reach-in cooler shelves with rust that has pitted the surface.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Kitchen and washware ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light is in disrepair.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall soiled with food debris over food preparation table and where knives are stored.

Basic - - From initial inspection : Basic - Standing water in bottom of kitchen reach-in-coolers. Warning - From follow-up inspection 2021-12-21: Time Extended