Kelly Greens Golf-Country Club, 12300 Kelly Green Blvd, Fort Myers, FL - Restaurant inspection findings and violations

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Business Info

Name: KELLY GREENS GOLF-COUNTRY CLUB
Type: Permanent Food Service
Address: 12300 Kelly Green Blvd, Fort Myers, FL 33908
License #: 4603553
Total inspections: 16
Last inspection: 10/21/2014
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Inspection findings

Inspection Date

Type

Disposition
  • No Violations Were Observed
 10/21/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 5/13/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 2/11/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 7/26/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad and tuna salad at 50?F, cheese at 47?F, ham at 48?F at the upper part of the reach in cooler. Corrective action taken: ice packs placed above foods.
 1/10/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 8/1/2012Routine - FoodInspection Completed - No Further Action
  • Critical - No handwashing sign provided at a handsink used by food employees - restroom behind snack bar used by snack bar employee.
 1/3/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Equipment food-contact surfaces and utensils not sanitized - steam table containers are scrubbed on site, all other utensils etc go through club dishmachine.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee handling hot dog buns with Bare hands. Corrected On Site.
  • Critical - Observed buildup of slime like subtance in in the interior of ice machine shoot and water nozzle.
  • Critical - Observed food not properly protected - Hebrew National steam table set up in front of snack bar with closed lids that when open expose food to environment (currently small rain) and not protected from consumer exposure. Corrected On Site. Steam table was moved inside.
  • Wet wiping cloth not stored in sanitizing solution between uses.
 11/4/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - sanitizing bucket.
  • Critical - Equipment food-contact surfaces and utensils not sanitized - cutting board on reach-in and counter tops cleaned with soap and water.
  • Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths - chlorine.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - employees must wash hands before putting on gloves after handling phone. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses.
 6/17/2011Routine - FoodInspection Completed - No Further Action
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine.
  • Critical - No thermometer provided to measure temperature of food product.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site.
  • Observed personal care item stored with food. Corrected On Site.
 3/8/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 10/20/2010Routine - FoodInspection Completed - No Further Action
  • Wet wiping cloth not stored in sanitizing solution between uses.
 6/9/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - hot dogs on hothold equipment found at 117 F Corrected On Site. Temp. knob wasvturned up.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing - 50-100ppm at 3 comp sink.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, forks food contact surface facing up.
 2/15/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. snack bar.
  • Observed single-service articles improperly stored. to go containers.
 10/29/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/31/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/22/2008Routine - FoodInspection Completed - No Further Action

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