SPRING RUN GOLF CLUB MAIN DINING

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-30: No chemical test kit Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-04-21: Time Extended - From follow-up inspection 2026-04-30: Need more time Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bag of carrots and box of cabbage on floor in walk in cooler. Operator moved to proper storage. Corrected On-Site Warning - From follow-up inspection 2026-04-21: Potatoes on ground in walk in cooler. Time Extended - From follow-up inspection 2026-04-30: Potatoes on ground in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is set up for hot water sanitization Dishwasher (Temperature 150.5 F). Warning - From follow-up inspection 2025-09-05: Observed dish machine in use 129F. No secondary sanitization step. Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life. Warning - From follow-up inspection 2025-09-05: Observed lobster sauce date marked 8-21-25. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life. Warning - From follow-up inspection 2025-09-05: Observed lobster sauce date marked 8-21-25. See stop sale. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from previous inspection dated 03-05-2025 Warning - From follow-up inspection 2025-09-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. In walk in freezer. Warning - From follow-up inspection 2025-09-05: Food on floor. Time Extended

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. Technician arrived during the visit and began repairs. Facility also has another large machine for use until repairs are complete. Dishwasher (Chlorine 0ppm) Corrective Action Taken

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

Basic - Exterior of ice machine had mold-like build-up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs were stored directly above ready to eat sliced meat in the reach-in cooler in the pizza kitchen. Chef moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives on top of the bar for less than four hours at improper temperature. Chef placed in cooler and educated staff on the importance of cold holding. blue cheese stuffed olives (71F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector on the large ice machine observed to have mold-like growth.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.

Intermediate - No soap provided at handwash sinks at the bar.

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. Repeat Violation

Basic - No handwashing sign provided at both hand sinks used by food employees at the bar.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cake slices observed in non-food-grade containers in direct contact with the container.

Basic - Garbage can located outside has no lid or lid open/broken. Chef stated he has placed multiple calls to waste removal vendor, who has not yet fixed the missing lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two cartons of half and half in the server reach in measuring 48F and 50F. Chef stated product was placed in this unit less than four hours prior and discarded all product in the unit. **Corrected on Site" Sliced tomatoes and diced tomatoes in the make station on the cook line measured 46F and 47F, respectively. Chef found unit not operating and found the GFS was tripped. Breaker turned on, unit turned on. Chef stated tomatoes had been cut less than 4 hours prior and moved to tall cooler for rapid cool down. corrective action taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 tanks unsecured in the far server station. One CO2 tank observed unsecured in the (Pizza) kitchen.

Basic - Exterior lip around the large ice machine bin observed with slimy build-up. Chef cleaned the soiled area. Corrected On- Site

Intermediate - - From initial inspection : 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. Operator unable to access signed reporting agreements. Repeat 3/21/2023. Repeat Violation Warning - From follow-up inspection 2023-07-10: Time Extended

Intermediate - - From initial inspection : 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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats, cooked foods and commercially processed meats. This is a repeat violation from 3/21/2023. Repeat Violation Warning - From follow-up inspection 2023-07-10: Time Extended

Basic - - From initial inspection : Basic - Boxes of food stored on floor in both walk-in freezers. Repeat 3/21/2023. Repeat Violation Warning - From follow-up inspection 2023-07-10: Time Extended

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 fish, meats, and cooked foods.

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. 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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time as a public health control form and discussed how to properly fill out the form.

Basic - Food stored on floor in both walk-in freezers. This is a repeat violation from 3/30/2022. Repeat Violation

Basic - Single-service articles improperly stored on floor in back corner dry storage area in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front service line, cut tomatoes (51F - Cold Holding) on counter for 3 hours per operator. Ice bath was not in contact with tomatoes, operator refilled the ice bath for the quick cooling of the tomatoes. Corrective Action Taken

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

Basic - Food stored on floor. In walk-in freezer , containers of soup stored on floor in shelving.

Basic - Time/temperature control for safety food thawed in an improper manner. Operator is thawing meats under running water in prep sink, not all pieces of meat in contact with water. Operator plugged the sink to ensure all meat in contact with water while thawing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked ready-to-eat lamb in walk-in cooler. Operator moved the raw salmon to separate area for proper food protection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line housemade cooked vegetable pickles (48 - Cold Holding) one hour per operator. Operator moved cooked vegetables to reach-in cooler for quick cooling. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and cooked pasta held using only time as a public health control during specified lunch hours, no written plan. Provided operator with time as a public health control form.

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. Approximately 5 expired food handler cards.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle used as scoop in bread crumbs. Operator removed the container. This is a repeat violation from 4/20/2021. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed has expired.

Basic - Food stored on floor in dry storage, bags bread crumbs, flour and cornmeal. Operator moved bags onto shelving. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at bar right handwash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of dust/grease on hood filters on main cook line. This is a repeat violation from 4/20/2021. Repeat Violation

Basic - Single-service articles improperly stored. Single service articles stored on floor in dry storage - portion cups and lids.