KELLY GREENS GOLF & CNTRY CLUB

High Priority - Toxic substance/chemical improperly stored bottled beverages at bar. Educated operator on proper storage of chemicals. Operator removed chemicals. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Educated operator on having paper towels at hand wash sink. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. Educated operator on the importance of having hand wash sign. Operator placed hand wash sign at hand wash sink. Corrected On-Site Repeat Violation

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

High Priority - Toxic substance/chemical improperly stored beverages. Operator removed chemical. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at hand wash sink. 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. Observed precooked meat and rice not date marked in walk in cooler. Operator date marked foods. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook line and handwash sink in dishwash area.

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. Observed chlorine concentration at 0 ppm. Operator added sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop container stored on floor. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures. 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. Operator completed form. Corrected On-Site

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

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed sanitizer. Rechecked concentration at 300 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw salmon stored over packaged precooked meat. Operator placed salmon on bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sesame seeds. Operator removed cup. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Hole in or other water damage to wall. Kitchen.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Educated operator on reduced oxygen packaging with fish. Operator opened up package before leaving inspection and placed in walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw ground meat stored over containers of raw seafood. Operator switched containers to bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator added more water rechecked at 300 ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at end of cook line used as a dump sink. Educated operator on hand wash sink only. Repeat Violation

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked pasta not date marked. Operator date marked. Corrected On-Site

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator placed crate underneath ice buckets. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on proper storage of tongs. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed placed beverage on bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers of croutons stored in hand wash sink in corner at end of cook line. Observed hand wash sink at end of cook line used as a dump sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at end of cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink at end of cook line. 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. Educated operator on proper food safety training of employees. Repeat Violation

Basic - Bowl or other container with no handle used to dispense sesame seeds. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of bar nearest dish machine.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed outside of mixer rusting with paint chipping.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut cabbage 45°F cold hold, butter 45°F cold hold, pasta 45°F cold hold less than 4 hours. Walk in freezer door opened ajar. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher stored inside handwash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at end of cookline and bar. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink at end of cookline. 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.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed ice buckets stored on floor.

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

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100ppm.