REDSTICK GOLF CLUB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over corned beef in walk in cooler. Chef moved Corrected On-Site

Intermediate - Clam tags not marked with last date served. Chef added date Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Chef added asterisks to menu Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 44-45f in cook line cooler overnight. Chef threw away Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes found 44-45f.

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. Donovan expired 2/2025

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature dish machine final rinse at 130f. Operator has work order in place and machine is not in use. 3 bay sink is being utilized

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in pantry Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Cook line cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 44°. Chef threw away Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef added date Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat broccoli Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon found at 44-49F. Chef stated in cooler over night. Thrown away during inspection Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Spray bottles stored next to baked cookies on speed rack. Chef moved bottles Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. They were all consumed on the same date, chef marked tags with last date. Corrected On-Site

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. For two new employees. Emailed form Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef filled out time plan during inspection Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Chef will reprint menu before next service

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

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Chef stated cleaning is scheduled

Basic - Ice buckets not stored inverted or in a protected manner. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Single-service articles improperly stored. Cups in dry storage on floor Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to cucumbers in salad cooler.Chef washed and removed stickers Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 74/75f being held at room temperature on counter for 90 minutes. Moved to reach in cooler. Provided time as a public health control form and reviewed with manager for possible future use. Corrective Action Taken

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. For newer employees. Form provided. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned and sanitized. Corrected On-Site Repeat Violation

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. Thawed mahi mahi. Removed form packaging. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee assembling sandwich for immediate service. Gloves put on. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink. Cleaned and sanitized. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. Employee wiped down with sanitizer. Corrected On-Site

Basic - Cloth used as a food-contact surface. Removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At multiple sinks.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Solution changed. Retest at 200 ppm. Corrected On-Site

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Manager contacted purveyor and received documentation during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line, chicken salad 47° and tuna salad 48° for 1 hour. Cooler lid open. Manager moved salads to walk in cooler to facilitate quick cooling to -41°. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table. Table moved. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates at not inverted/covered. Manager covered with foil. Corrected On-Site

Basic - Nonfood-contact surface soiled with soiled residue. Fan cover at produce walk in.

High Priority - Dented/rusted cans present. See stop sale. 3 cans of kraut.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Oysters with filet 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. Milk opened 2 days ago not marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

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

Basic - Food stored on floor. Apples in outside walk-in

Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink missing sign Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters 2. Cups stored on floor in dry storage Corrected On-Site