HALIFAX PLANTATION GOLF CLUB

Intermediate - Spray bottle containing toxic substance not labeled.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

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

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

Basic - Floor soiled/has accumulation of grease,debris under fryers.

Basic - Floors not constructed to be easily cleanable. -deep grout lines at cookline.

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

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

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. -open package of corned beef in walk in cooler. Corrected On-Site

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

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. -dishwasher machine in bar area chlorine 0ppm. Operator replaced sanitizer. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Korean ribs in reach in cooler. Corrected On-Site

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

High Priority - Container of medicine improperly stored. -eye drops stored on tray with spices. 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. Chopped brisket dated 03/16.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chopped brisket dated 03/16.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream at 55°in ice bath in kitchen. In ice bath 2 hours. Operator placed more ice around pan.

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.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Floors not constructed to be easily cleanable. -deep grout lines at cookline.

Intermediate - Handwash sink in bar area used as a dump sink.

Basic - Bottom of wall in dry storage are soiled with black mold like substance.

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

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad dated 03/01.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad dated 03/01.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef, scallops and cooked pasta between 48°f and 50°f. Operator stated food in cooler was at 38°f at 11:00 am. Maintenance person was notified and arrived to repair during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Port wine gravy at 124°f. Advised operator to reheat to a minimum of 165°f and hot hold at a minimum of 135°f.

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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using lactic acid.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Intermediate - Handwash sink used for purposes other than handwashing. Hand-sink in bar area used as a dump sink.

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

Basic - Floor soiled/has accumulation of grease under fryer.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clarified butter at cookline dated 03/23.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Clarified butter at 87°f. Held at room temperature for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter at 85°f. Out of cooler for more than 4 hours.

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. Corned beef in walk in cooler.

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

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Toxic substance/chemical improperly stored. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, outside back door.

Basic - Air curtains attached to walk in cooler soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

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

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

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