CORAL CREEK CLUB

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw crab on a speed rack in the walk in cooler. The operator properly stored the raw foods. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter added to the mop sink faucet with no vacuum breaker.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a carton of heavy whipping cream with no date inside of a reach in cooler on the cook line. The operator was unable the date of opening. The operator voluntarily discarded the whipping cream. Corrected On-Site

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed multiple raw foods, cooked foods, and soft cheese packaged using the reduced oxygen method. The operator removed all foods from the packaging. The operator was emailed HACCP information. Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator printed posted an advisory. Corrected On-Site

Basic - Carbon dioxide tank not adequately secured near the soda machine. The operator properly secured the tank. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored. Observed a bag of clean wiping cloths stored on the floor in dry storage. The operator properly stored the clean wiping cloths. Corrected On-Site

Basic - Food stored on floor. Observed bags of flour and panko breading stored on the floor in dry storage. The operator properly stored the bagged foods. Corrected On-Site

Basic - In-use wet wiping cloth used under cutting board in the prep area. The operator removed the wet cloth.

Basic - Wet mop not stored in a manner to allow the mop to dry inside the mop sink. The operator properly stored the wet mop. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed 4 new copper mugs, 2 shot glasses, 1 stir stick/swivel spoon, 4 straws in little bar. Discussed the reasons why copper without linings cannot be used with operator. Observed operator removing items out of bar area and putting in back storage area for disposal.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on line with food stains on boards. Observed operator removing boards. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with multiple groove cut marks on them. Observed operator removing boards. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean with food debris on blade. Observed Chef placing opener in dish to be washed. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed in salad station, food debris on backside of side of handles on reaching cooler in coolers. Observed Chef cleaning handles. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee can of coke opened, on shelf at make table. Observed Chef throwing away drink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door. Observed Chef remove tongs and place in dish area. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in salad prep station, dried food splatter inside microwave. Observed Chef cleaning inside of microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reaching cooler in cooler low boy soiled with food debris. Observed Chef cleaning gaskets. Corrected On-Site

Basic - Stored food not covered. Observed tuna salad in reach in on salad prep station not covered while stored. Observed Chef covering with plastic wrap. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey at 45F. Observed operator volunteerly throwing away turkey Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in server station area in reach in cooler, half and half opened and not date marked with open date.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on make line in kitchen, cutting boards with food stains on them

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with food debris and stains inside sink showing signs of it being used as a dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cole Slaw in reach in cooler at server station with out date mark on when it was prepared.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside of ice machine on ice shield with black mold like substance

Basic - Buildup of food debris/soil residue on equipment door handles.Observed on back side of reach in coolers in kitchen with food debris on handles

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards hanging in clean area with numerous groove markings on them. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed behind bar at liquor speed rack on floor, brown syrup type dried liquid on floor

Basic - Single-service articles not stored inverted or protected from contamination. Observed behind bar in open air cabinet, to go containers not inverted upside down. Observed operator flipping over to go containers correctly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed in dry storage a container of a grain with out proper identifying label

Intermediate - Handwash sink used for purposes other than handwashing. Observed by server station, handwashing sink being used as a dump sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black mold like substance inside ice machine. Observed employee cleaning out ice bin. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed under equipment door handles food residue.

Basic - Equipment in poor repair. Observed gaskets needing replaced in reach in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on handle of oven. Observed operator remove and put in dish to be washed. Corrective Action Taken

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed a dozen mule cups without proper lining inside them. Observed Chef having bartender throw them all away. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed in main bar, hand washing sink being used as a dump sink. Observed Chef removing and speaking to bartender about not using hand sink as a dump sink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting with cambros on drying shelf.

Basic - Single-service articles improperly stored. Observed coffee filters stored on top of coffee machine not covered or protected. Observed Chef having an employee correct immediately. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - No Heimlich maneuver/choking sign posted.