- No Violations Were Observed
|
07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor (plastic cups and foam bowls)in dry storage area/kitchen/wait station. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Observed wall in poor repair where baseboard meets floor in dry storage area. **Warning**
- 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. Observed employee prepare sandwhich without wearing gloves. **Corrected On-Site** **Warning** Upon callback observed two employees handling ready to eat vegetables with bare hands. Corrected on site at time of callback.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler holding ambient air temperature of 48°F. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
|
5/9/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor (plastic cups and foam bowls)in dry storage area/kitchen/wait station. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice at bar. **Warning**
- Basic - Observed wall in poor repair where baseboard meets floor in dry storage area. **Warning**
- 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. Observed employee prepare sandwhich without wearing gloves. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Beef ,salmon ,shrimp ,chicken and cheese between 48°F and 53°F. Foods were moved to working cooler or placed in ice. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed reach in cooler holding ambient air temperature of 48°F. **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
|
5/8/2014 | Routine - Food | Warning Issued |
- High Priority - 03A-02-4 Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed beef, dressings, cheese and sandwich meats held between 49°F and 51°F. Foods were in cooler less than four hours and moved to walk-in cooler or placed on ice bath. Upon callback, observed raw beef at 55F. Observed salmon, raw chicken, cheese at 51F.
- Basic - Observed: Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon callback, observed a drink without a lid on prep cooler shelf at cook line.
- Intermediate - Observed: Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed ambient air of prep cooler at 55°F. Foods were in cooler less than four hours and, over to walk-in.
|
10/17/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed beef, dressings, cheese and sandwhich meats held between 49°F and 51°F. Foods were in cooler less than four hours and moved to walk in cooler or placed on ice bath
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed ambient air of prep cooler at 55°F . Foods were in cooler less than four hours and ,over to walk in.
|
10/15/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor in walk in cooler as well as walk in freezer.
|
6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor in walk in cooler as well as walk in freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - Observed light not functioning properly in walk in cooler.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
4/22/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom at employee restroom.
- Observed ceiling soiled with debris above dishwash area.
- Observed cutting board grooved/pitted and no longer cleanable at cookline
- Observed grease accumulated under cooking equipment.
|
9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions, hand soap and employees must wash hands sign at bar.
- Critical - Observed food stored on floor. Observed boxes of food on floor in freezer and bag of food on floor in walk in cooler
- Observed grease and debris under cooking equipment.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed shell eggs stored over ready to eat products in reavh in cooler at cookline Corrected On Site.
- Observed single-service items stored on floor(Box of to go cups) Corrected On Site.
|
3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in Fagor brand upright cooling unit near soup baine marie.
- Critical - Observed employee handle raw meats at cookline then engage in handling clean dishes at dish machine without removing gloves and without washing hands after correcting removal of gloves before handling clean dishes. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. [Raw burger, half of package, on top shelf of cookline cooler above open bowl of coleslaw.] Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. [Red beans dated 9/15] Corrected On Site by immediately discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Turkey, mashed potatoes, corn from previous night's event.] Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Wet cloth at cookline on cutting board.] Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. [Cookline, 0ppm 1 container, 50ppm second container.] Corrected On Site.
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit. [Cookline cooler thermometers]
- Critical - Violation: 05-09-1 No conspicuously located thermometer in cookline freezer.
- Critical - Violation: 08A-28-1 Observed food stored on floor. [Approximately 7 boxes of stacks of food boxes on walk in freezer floor]
- Violation: 14-37-1 Observed several cutting boards grooved/pitted and no longer cleanable. Grooves have dark staining/food deposits. Repeat Violation.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair [Walk in freezer missing section of door handle system] Upon callback on 6.8.2011, parts are on order.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. [across from stove] Upon callback on 6.8.2011 gaskets are being sought for cookline coolers.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Upon callback, 6.8.2011, quaternary ammonium test strips not provided for quat sanitizer.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Violation: 36-08-1 Observed floor and wall junctures not coved. [Some areas of large dry storage room]
- Violation: 36-11-1 Floors not maintained smooth and durable. [Dry storage room floor no longer sealed] Upon callback on 6.8.2011, floor maintenance scheduled.
- Violation: 37-02-1 Observed hole in wall at floor level in several areas. [Upon callback on 6.8.2011 repairs scheduled by maintenance.]
- Violation: 37-06-1 Observed wall soiled with accumulated grease at stove. Repeat Violation. [Upon callback on 6.8.2011, hood filters and wall below to be cleaned in July as per kitchen employee.]
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. [Several kitchen/dry storage locations.] Upon callback 6.8.2011 two extinguishes still not mounted. Walls being repaired to properly hang mounts.
|
6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [reach in cooler across from stove, ambient air 45degF]
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. [Stainless steel pans on dry rack are wet nested.]
- Floors not maintained smooth and durable. [Dry storage room floor no longer sealed]
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. [Cookline cooler thermometers]
- Critical - Hand wash sink lacking proper hand drying provisions.[bar]
- Critical - Handwashing cleanser lacking at handwashing lavatory. [bar]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. [Ice scoop stored on rack against soiled wall.]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in cooline freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. [bar]
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Steam table at cookline left soiled from previous night. Lids are heavily soiled. Water bsth contains food particles.]
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of soiled material on mixer head. [Small mixer unit on shelf in corner near radio] Corrected On Site.
- Observed clean lids stored in dirty containers on lower prep counter shelves.
- Observed employee with no beard guard/restraint.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor and wall junctures not coved. [Some areas of large dry storage room]
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. [Kitchen employee vhopping onions eith bare hands] Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Several employees wearing multipple rings, large earrings, watches while handling food.]
- Critical - Observed food stored on floor. [Approximately 7 boxes of stacks of food boxes on walk in freezer floor]
- Critical - Observed food stored on floor. [Dry storage room: Single serve cereals, cans, water bottles, chips]
- Critical - Observed handwash aids at a non-handwash sink. [Soap dispenser containing soap mounted on wall at pantry prep sink.]
- Observed hole in wall at floor level in several areas.
- Observed hole in wall. [employee men's restroom]
- Observed ice scoop with handle in contact with ice. [bar]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods in walk in freezer. [Raw meats over prepared desserts in walk in freezer.]
- Critical - Observed interior ceiling of black Amana microwave soiled. Corrected On Site.
- Critical - Observed interior of microwave soiled. [Cookline microwave on lower shelf]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. [Cookline grill side reach in cooler]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. [Cookline stove side reach in cooler]
- Observed multiple employees with no hair restraint while preparing foods.
- Observed nonfood-contact equipment in poor repair [Ice build up inside doorway and floor at doorway of walk in cooler]
- Observed nonfood-contact equipment in poor repair [Walk in freezer missing section of door handle system]
- Observed personal care item stored with food. [Observed purse on lower pantry prep table shelf next to food.]
- Observed reach-in cooler gasket torn/in disrepair. [across from stove]
- Observed several cutting boards grooved/pitted and no longer cleanable. Grooves have dark staining/food deposits. Repeat Violation.
- Observed single-service items stored on floor. [Dry storage room]
- Critical - Observed soiled utensils hanging on utensil rack over prep table with clean utensils. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. [Several containers of ice cream in walk in freezer]
- Critical - Observed unlabeled spray bottle. [Bottle at dish machine, clear/yellowish liquid]
- Observed wall soiled with accumulated grease at stove. Repeat Violation.
- Critical - Observed wooden cutting board with mounted heat lamp not cleaned after previous days use. Meat grease, particles dried onto board.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. [Several kitchen/dry storage locations.]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Numerous items on walk in cooler cooling racks from previous day]
- Critical - Stop Sale issued due to adulteration of food product. [Tray of unwrapped, scooped ice cream portions tipped over onto boxes and floor of walk in cooler. Ice cream is contacting boxes and cooler floor and may not be served.]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 3 pans cooked pasta and 1 container white sauce.
- Waste line missing at 2 soda gun holsters. [bar]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. [White powder in black bag lined large white container under counter near kitchen radio] Corrected On Site.
|
4/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method. setting out after cooking no cooling atempts
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat balls setting out at 76 degrese for more than 1 hour
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. buffett line has no sneeze gaurds
- Observed cutting board grooved/pitted and no longer cleanable. cutting boards badly worn and groved woth o d food debris enbededin groves
- Critical. Observed encrusted material on can opener. thick buildup on can opner blade
- Observed hole in wall. at pan storage hole aprox 8 inches tall and 3 ft wide
- Observed wall soiled with accumulated grease. behind cooking equipment grease running down and dripping
|
1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Walkin cooler, coldcuts [ham, turkey, beef, etc]
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler, soup, pork, plantfoods, etc.
- Critical. Displayed food not properly protected from contamination. Lack of sneezeguards at buffet. No foods on buffet at time of inspection. Discussed with chef, need for sneezeguards when buffet is in use.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open can/beverage on preparation table Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination. Styrofoam takeout containers should be stored inverted / waitstation.
- Observed wall and ceiling soiled with accumulated dust.[by clean dish storage]
- Observed dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen thick dust on vents.
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 6/1/10.
|
4/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Walkin cooler, ham, beef,etc, sliced into, remainder not datemarked. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[buffet from 12-2pm, items discarded if not consumed] Record still required.
- Critical. Displayed food not properly protected from contamination.[entire buffet set up in dining room]
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Entire buffet unprotected / uncovered foods [salads, coldcuts, cheese , breads, etc]
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish stored over cheese and plantfoods in reachin cooler. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Black single use plates not stored inverted.
- Observed hole in wall. Dishwash area.
- Observed wall in disrepair.Peeling paint on wall in dishwash area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. [kitchen]
|
12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Missing from some reachin coolers
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Waitstation spoons not stored handle up. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Styrofoam takeout containers should be inverted at waitstation Corrected On Site.
- Observed wall in disrepair, dishwash area.
- Critical. Observed toxic item improperly stored. Sanitizer bucket on countertop next to plates at waitstation. Corrected On Site.
|
7/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/30/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Img/Bollettieri Academies Country Club Llc, 4350 El Conduistador Pkwy, Bradenton, FL »