GOVERNORS CLUB

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.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted in kitchen area. Operator inverted plates during time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table. Operator removed drink during time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored next to clean dishes in ware wash area, and employee cell phone stored on food prep table.. Operator removed personal items during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and soiled with grease.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef shut down ice machine and has employee cleaning it. Corrective Action Taken

Basic - Cloth used as a food-contact surface inside bottom reach in cooler.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch. Cook removed watch. 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. Scoop handle stored in rock salt. Employee removed scoop from salt. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed cloths from both cutting boards. Corrected On-Site

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Chef removed can opener and had can opener cleaned. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used for dumping ice next to the ice machine bottom kitchen.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: observed tags not maintained in chronological order.

Intermediate - Clam/mussel/oyster tags not marked with last date served: observed 1 tag with no date.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine: gauge reading 120° F, inspector's thermapen reading 158° F. Executive Chef notified repairman. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed olives stuffed with cheese in reach in cooler in bar area since 12pm cold held at 47°F at 2:27pm. Observed manager place olives in working reach in cooler. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed olives stuffed with cheese in reach in cooler in bar area since 12pm cold held at 47°F at 2:27pm. Observed ambient air temperature at 50°F. Observed manager place olives in working reach in cooler.

Basic - Employees throughout establishment with no beard guard/restraint while engaging in food preparation.