BIG SHOTS GOLF VERO BEACH

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili in walk in cooler cooling overnight observed at 48-51f

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili

Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand sink In back prep area. Chef moved Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cooks line

Basic - Food stored on floor. In walk in freezer Corrected On-Site

Basic - Ice buildup in walk-in freezer.

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 small white cutting boards. Chef threw away Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pico de gallo and ground beef made 2 days. Chef added dated Corrected On-Site

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. 1 expired certificate for Mary

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector shield in ice bin

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on fryer cooler. Hood filters above grill

Basic - Reach-in cooler shelves with rust that has pitted the surface. Fryer cooler wire shelves are rust pitted

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cut onions in reach in cooler Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. In bulk Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. In dry storage. Observed cardboard used to line various spices and sauces

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi still partially frozen in walk in cooler. chef added slits to packages Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers Hood filters

Basic - Bowl or other container with no handle used to dispense food. Blue cheese crumbles Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in cook line drawer. Educated manager and he added slits Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - - From initial inspection : Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2024-01-18: Time Extended - From follow-up inspection 2024-01-25: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks line Repeat Violation - From follow-up inspection 2024-01-18: Time Extended - From follow-up inspection 2024-01-25: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solution

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups

Basic - Food stored on floor. Cases of French fries on floor in freezer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Single-service articles improperly stored. Pizza boxes stored on floor Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Cooler in front of fryer

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken found at 54°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken found at 54° in cooler drawer overnight

Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone Corrected On-Site

Basic - Food stored on floor. Case of cheese in walk-in cooler and chicken in freezer

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bbq sauce

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. Milk Corrected On-Site

Basic - Ceiling tile missing. In dish area

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado on cooks line not washed and have stickers Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Pizza boxes on floor

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line

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. Bar area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Femail with long dreadlocks Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Avacados with stickers on on prep table.