GULF HARBOUR GOLF & COUNTRY CLUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 48F cold hold in 8 door reach in cooler at cook line more than 4 hours. Observed Swiss cheese 48F cold hold, cheddar cheese 46F cold hold more than 4 hours. Stop Sale. Operator discarded foods. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Meatballs 125F hot hold less than 4 hours. Operator turned up heat element. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored on top of espresso machine. Operator removed chemical. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray stored in hand wash sink in dishwash area. Educated operator on importance of hand wash sink only. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having maximum registering thermometer. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vent soiled with accumulated gray-like substance in dishwash area.

Basic - Old labels stuck to food containers after cleaning. Operator removed old label. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues drawer bread storage reach in coolers at cook line.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station. Operator washed forks. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. Container at wait station. Operator inverted containers. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry in dishwash area. Educated operator on hanging mop to dry Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store soiled spatula. Operator removed spatula. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having high temperature dishmachine test strips. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest kitchen office and hand wash sinks in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink nearest kitchen office. Operator placed soap at hand wash sink. 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 - In-use ice scoop stored on top of ice machine surface between uses. Educated operator on proper storage of ice scoops. Corrected On-Site

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 52F cold hold and butter pats 50F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having high temperature measuring device for dishmachine. Repeat Violation

Intermediate - Nonfood-grade basting brush used in food. Operator discarded paint brush. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in walk in freezer.

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.

Basic - Floor soiled/has accumulation of debris underneath spray table of dishmachine.

Basic - Ice buildup in walk-in freezer.

Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks.

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 primed sanitizer and called technician. Educated operator on importance of proper concentration. Operator will use working dishmachine in kitchen. Corrective Action Taken Repeat Violation

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.

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.

Intermediate - No soap provided at handwash sink in back food prep area. Operator placed soap at hand wash sink. 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 - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/grease underneath equipment at cook line and underneath/behind ice machine.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.

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 at bar. Operator replaced sanitizer and called technician. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over container of hot dogs. Operator switched hot dogs to top shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed red bucket stored in hand wash sink in dishwash area. Operator removed bucket. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use ice scoop stored on top ice machine surface between uses.

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

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 melon 44F cold hold, coleslaw 45F cold hold less than 4 hour. Operator called maintenance to turn down reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by cooking equipment. Educated operator. Operator moved chemical to proper location. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice scoops stored in hand wash sink at bar. Operator moved ice scoops. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator fixed soap dispenser. Corrected On-Site

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

Basic - Food storage container cracked or broken. Operator discarded. Corrected On-Site

Basic - Nonfood-contact surface soiled with dust. Ice machine air filters. Operator cleaned. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons. Operator inverted. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored protected from contamination. Coffee filters.

High Priority - Toxic substance/chemical improperly stored by clean food equipment. Corrected On-Site

Basic - Accumulation of gray-like substance in the interior sides of the ice machine/bin. Corrected On-Site

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

Basic - In-use ice scoop stored on top of ice machine between uses. Corrected On-Site Repeat Violation

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

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons. Corrected On-Site