PRESTWICK GOLF CLUB

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 55°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 55°f in reach in cooler. In cooler overnight.

Intermediate - No chemical test kit provided when using sanitizer at warewashing machine.

Intermediate - Spray bottle containing toxic substance not labeled. -2 unlabeled spray bottles in bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -raw chicken in vacuum sealed bags does not have production date and time. Prepared yesterday. Operator labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced turkey at 46°f in top area of reach in cooler. Advised operator to not place food above fill line.

Intermediate - No soap provided at handwash sink in bar. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili and chicken/bean soup not dated. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food stored on floor. -case of chicken stored on floor in walk in cooler.

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

Basic - Working containers of food removed from original container not identified by common name. -container of breading not labeled.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -triple sink in bar area over 500ppm. Corrected to 200ppm.

Intermediate - Cook-chill or sous vide reduced oxygen packaged food not held more than 48 hours not labeled or with a label that lacks required information.

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -no quaternary test.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense breading.

Basic - Floors not maintained smooth and durable. -walk in cooler floor panels not secured.

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

Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone in food preparation area.

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.

Intermediate - Food-contact surface soiled with food debris: can opener.

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.

Basic - Interior of microwave has accumulation of food debris.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. ROP cooked chicken in reach in cooler.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken in ROP dated 3/3.

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.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. 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. Vegetable and bean soup and cream cheese dated 09/02 in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Vegetable and bean soup and cream cheese dated 09/02. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat and cheese at 44°f in walk in cooler. Door left open for undetermined period of time.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cloth used in pan for cheese in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee helmet in prep area.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Stored food not covered, open bag of sugar in dry storage area.

Basic - Torn gasket on true brand cooler.

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths, test strips damaged. Warning - From follow-up inspection 2021-09-10: Time Extended