CAMP CREEK GOLF CLUB

High Priority - Drain hose hanging in hand wash sink.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. 2 ceiling tiles raised up, one with cord.

Intermediate - Handwash sink used for purposes other than handwashing. Drink cup and bottle stored in hand wash sink near front counter.

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

Basic - Flooring in disrepair near cook line, floor has a hole in it.

Basic - Food stored in a room/shed that is not fully enclosed.

Basic - Hole in or other damage to wall.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cloths stored on prep areas.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot dogs reheated in oven and hot holding on hot dog warmer 108F, per manager approximately 1 hour, returned to oven for reheating. Corrective Action Taken

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. 1 food handler in kitchen hired over 60 days, no proof of training. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Provided flyer on self print licenses. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf by croutons, and keys on top of container of food picks. Manager removed personal items at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw bacon stored over oranges. Operator moved bacon to the bottom of reach in cooler . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 45° held in 1st make bar over night. Operator discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 45° held in 1st make bar over night. Operator discarded during inspection. SEE STOP SALE

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. Caesar dressing made with raw shelled eggs not identified. Operator placed asterisk beside Caesar chicken wrap. and hung consumer advisory.Corrected On-Site Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided some quart strips until theirs come in. Corrected On-Site

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - No handwashing sign provided at a hand sink used by food employees. No signage at handwash sink to right of bar area. Operator hung signage during inspection. Corrected On-Site