Worthington Country Club Cabana, 13530 Worthington Way, Bonita Springs, FL - Restaurant inspection findings and violations

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Business Info

Name: WORTHINGTON COUNTRY CLUB CABANA
Type: Permanent Food Service
Address: 13530 Worthington Way, Bonita Springs, FL 34135
License #: 4606297
Total inspections: 13
Last inspection: 10/17/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • Intermediate - Employee used handwash sink as a dump sink. HWS in bar area
 10/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
 10/25/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 8/14/2013Routine - FoodInspection Completed - No Further Action
  • Intermediate - Employee used handwash sink as a dump sink. Bar. **Corrected On-Site**
  • Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Bacon kept at room temp near cookline needs documentation. **Corrected On-Site**
 1/9/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Sanitizer jug empty. Replaced and primed but less than 10ppm. Must sanitize manually until repaired.
 9/6/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at 51F ambient temp. Corrected On Site. PHFs voluntarily discarded.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw burgers and cheese above 41F in reachin cooler. Corrected On Site. Voluntarily discarded.
  • Observed soda gun holster with accumulated slime/debris.
 6/27/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Grease around a/c vents.
 3/1/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 9/1/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handled lettuce with bare hands. Corrected On Site. Utensils and gloves in use.
  • Observed soda gun holster with accumulated slime/debris. Bar.
  • Observed utensils stored in crevices between equipment. Knife stored between prep table and cooler on cookline.
 4/14/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw ha,burgers stored over raw fish in reach in cooler on cookline.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used as scoop in potato chip container.
 10/22/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Hand wash sink lacking proper hand drying provisions. Bar.
 5/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked ribs, cooked carrots, and mashed sweet potatoes in walk in cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food. Raw fish stored over coconut salad in reach in cooler on cookline. Corrected On Site. Food was rearranged.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling lunchmeat with bare hands. Corrected On Site. Gloves now in use.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting on gloves.
 12/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/15/2009Food-Licensing InspectionInspection Completed - No Further Action

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