PELICANS NEST GOLF&CC MAIN

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near the walk-in cooler was blocked by a bakers rack. Chef moved away from the sink. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: Silverware staged in caddies stored with the food-contact side up. These items should be stored with the food contact surface facing down to avoid hands touching the eating surface.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean paper towels at the handwashing sink on the cook line had a pouch containing chef knives stored in direct contact with the paper towels. Chef removed knives. Corrected On-Site

Basic - Food stored on floor. Two 5-gallon bucket of potatoes were stored directly on the floor. Chef moved off of the floor. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees on the cook line.

Basic - Utensils in poor condition. Two lemon juicers observed to have peeling paint. Chef discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers were stored directly above raw pork in the walk-in cooler. Chef moved items to proper hierarchy for food safety. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Dish chemicals were stored in a bucket in the pantry area next to mandolin slicer, chopper and tomato slicer. Chef moved chemicals away from the clean equipment. Butane was stored in a container with single-service lids and containers. Chef moved butane away from containers and lids. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on-site and then frozen and thawed were only marked with the original prep date (9-9 and 9-3) with no indication of thawing date.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food handlers observed wearing wristwatches while preparing food.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker is present but in the wrong location. Device is installed on the main faucet and should be moved to the hose side of the brass splitter.

Basic - Utensils in poor condition. Wall-mounted plastic holster holding the scoop at the large ice machine is cracked and repaired with duct tape.

Intermediate - Handwash sink not accessible for employee use at all times. A cart was in front of the hand wash sink in the server alley. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Provided sign to the Operator during the visit. Corrected On-Site

Basic - Utensils in poor condition. Two rubber spatulas had severely burnt handles, making them no longer smooth or easily cleanable. Operator discarded. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line reach-in cooler drawers, raw ground beef patties (51F - Cold Holding); raw chicken (48F - Cold Holding) for one hour per operator. Operator transferred all items to walk-in cooler for quick cooling, and reset breaker to turn cooler drawers back on. This is a repeat violation from 1/12/2023. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both soda gun nozzles in outside bar area heavily soiled. This is a repeat violation from 1/12/2023. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times on prep line side near walk-in cooler, blocked with cart. This is a repeat violation from 1/12/2023. Repeat Violation

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. This is a repeat violation from 1/12/2023 Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in far right side service station inside by large bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 5 open drinks on food prep surfaces, 2 in back prep area, 2 on main cook line, 1 on salad station. Spoke with operator about finding a segregated spot for employee drinks.

Basic - Equipment and utensils not properly air-dried - wet nesting In salad station storage rack.

Basic - No handwashing sign provided at a hand sink used by food employees in inside bar area handwash sinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on salad station, blue cheese crumbles (46F - Cold Holding); housemade Caesar dressing (54F - Cold Holding) for one hour per operator. Operator pushed both items deeper into ice bath for qui cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink, missing one vacuum breaker.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw beef, raw chicken, raw pork, cooked beef no approved HAACP plan or variance .

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris near dishwashing machine in main kitchen. Operator sent blade to dishwashing area for proper cleaning and sanitizing. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink prep line left blocked with rack. Operator cleared sink. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103]

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lobster bisque and assorted soups frozen and thawed, date mark not tracked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in service station near main bar walk-in cooler for beer.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling vents and surrounding tiles in main kitchen.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in walk-in freezer raw ground lamb stored over raw fish, removed from commercial packaging. Operator moved lamb below seafood for proper storage. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade blue cheese dressing labeled 11/21, house made sour cream horseradish dressing 11/25, housemade ranch dressing 11/3, cooked beans 11/24, cooked chicken broth 11/27, cooked beef chili 11/29, today is 12/8/2021.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade blue cheese dressing labeled 11/21, house made sour cream horseradish dressing 11/25, housemade ranch dressing 11/3, cooked beans 11/24, cooked chicken broth 11/27, cooked beef chili 11/29, today is 12/8/2021.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line in front of cook line: butter (77°F - Cold Holding), per operator 1 hour. Operator added time mark and provided time as a public health control form. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. In main inside bar area and nearby service station, handwash sink used as a dump sink. Operator removed all debris from sink. 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. 10 employee training cards expired on 11/6/2021

Basic - Carbon dioxide/helium tanks not adequately secured.at far right of main service station, unsecured helium tank.