ATLANTIC BEACH COUNTRY CLUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in counter top cooler Sour cream (46F - Cold Holding); House made ranch dressing (57F - Cold Holding). Manager removed and placed items in walk in cooler. Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not stored to dry. Manager hung mop to dry properly. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed total of 4 flying insects. 1 flying insect on wall in kitchen. Manager was able to kill and discard. Observed 3 flying insects in bar area. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in stand alone cooler at the end of cook line House made Pablo Ranch dated 11-29-2023 Spicy mustard dressing dated 11-26-2023 House made Ranch dated 11-29-2023 House made Honey mustard dated 11-29-2023.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Vacuum breaker missing at hose bibb located in bar area. Manager had back flow device installed during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled at the top of unit. Manager had employee start cleaning during inspection. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed outside back door of kitchen Carbon dioxide/helium tanks not adequately secured. Manager had tank secured during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored in ware washing area next to dishes. Observed employee drink stored on shelf above prep table in middle of kitchen. Manager removed and stored drinks properly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting board at prep table . Employee removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled. Manager had employee clean gaskets during inspection. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping his hands on his apron and the prepping pineapple without washing his hands. After reviewing with employee he washed his hands. Corrective Action Taken

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Raw oyster consumer advisory posted in bar area. Bar area is not in a conspicuous place. Chef moved sign to host stand. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on the cook line are stained and with deep cut marks that are no longer cleanable. Chef removed cutting boards from the cook line and stated that he will replace them. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in freezer door has a soiled gasket. Freezer located in the middle of the cook line. Employee cleaned gasket during inspection Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 10/27. Butter. 11/12 corn. 11/11 copanada.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs made Sunday not date marked. Marked by manger. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal pen on cleaned plate. Moved by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : in kitchen. Repeat Violation

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. 0 ppm chl, dish machine at bar not dispensing, employee will manually sanitize

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. 0 ppm chl, dish machine at bar not dispensing, employee will manually sanitize

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. For chicken, mgr filling it up as I review last inspection Corrective Action Taken

Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked chicken in walk in cooler, mgr wrote it down Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf by rear door, employee inverted them Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, employee placed one on Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior area for pasta warmer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fluffy white marks under shelf in walk in cooler, employee cleaned it Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting scallions, explained to him and he washed the rest Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. At bar, employee placed it on shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced butter (54°F) in second cooler on cook line. Butter over stocked on pan. Manager stated butter was placed in cooler approximately 2 hours ago. Manager voluntarily discarded butter. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on spitter added to hose bibb outside near produce walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. A couple of cutting boards on the cook line area stained and with deep cut marks that are no longer cleanable

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christina's certificate expired 11/2021

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not stored inverted or in a protected manner in back storage room. Reviewed policy with manager.