- Basic - Accumulation of food debris/soil residue on handwash sink. At bar.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In storage drawers in kitchen.
- Basic - Wall soiled with accumulated food debris. In kitchen by garbage can.
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soda gun holster with accumulated slime/debris.
- 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 with gloves. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In kitchen drawers.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomato at 74° on counter. Moved to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna, egg, chicken salads at 45-47° in melted ice from lunch. Moved to cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Obseerved: Drain cover(s) missing. Kitchen floor.
- Basic - Observed: Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Defrosting food in basin. COS.
- Basic - Observed: Ice scoop handle in contact with ice.
- Intermediate - Observed: Read-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. gloves/Corrected On Site.
- Critical - Observed unlabeled spray bottle. degreaser.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. tuna, chicken salads.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength... empty bucket, being changed.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location... ice scoop.
- Critical - Observed buildup of slime in the interior of ice machine.
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4/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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