GOLFSIDE GRILL RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cooked peppers in reach in cooler. Operator moved to proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container with no scoop submerged in sugar. Operator replaced with proper scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above fryers and grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives in a garnish container at the bar at improper holding temperature less than four hours per bartender. Olives were moved to cooler. blue cheese stuffed olives (66F - Cold Holding) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Bar handwashing sink was blocked by a container in the basin and a quat sanitizer bucket in front. Items were removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. A Cambro container was observed in the basin.

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. Repairman arrived and fixed machine. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored on top of tomatoes in the reach-in cooler.

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

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

Basic - Single-service articles improperly stored. Sleeves of styrofoam cups were stored on the floor at the bar.

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. Dishwasher (Chlorine 0ppm) after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm. This is a repeat violation from 7/22/2022. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw grouper over ready-to-eat cooked shrimp and cooked mussels in main back walk-in freezer , stored in in-house reduced-oxygen packaging. Warning

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. Fish in 10k and other reduced-oxygen packaging, cooked meats, Warning

Intermediate - Handwash sink not accessible for employee use at all times on prep line, blocked with cart. Operator removed cart to allow access to the sink. Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. In multiple areas in kitchen. Warning

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. Dishwasher (Chlorine 0ppm) after running three times. Operator called technician and set up manual sanitation in three compartment sink, quaternary 200ppm. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over three compartment sink, ceiling vent soiled with accumulation of dust.

Basic - Cutting board has cut marks and is no longer cleanable. Long gray marks on multiple cutting boards. This is a repeat violation from 2/11/2022 Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in back storage area wet nesting.

Basic - In-use wet wiping cloth/towel used under cutting board and in contact with raw fish on cook line. Operator removed all wet cloths. Corrected On-Site

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. Raw beef over raw fish no longer commercially packaged. Operator rearranged freezer for proper food storage. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork ribs removed from freezer not properly date marked to track refrigeration time. Operator relabeled the pork correctly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food in flour on back prep line. Operator removed the scoop. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Wood cutting board deeply groomed and no longer easily cleanable.

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. Dishwasher (Chlorine 0ppm) after running three times. Operator called technician and discontinued use, set up three compartment sink quaternary sanitizer 200ppm. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar area, soda gun nozzle with accumulation of of mold like substance.

Intermediate - Spray bottle containing toxic substance not labeled in bar area and soup/salad. Operator labeled the chemicals. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in plastic containers storage area.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar in back kitchen unlabeled. Operator labeled the bins. Corrected On-Site