TURTLE CREEK CLUB

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Lentils 42F-45F, cooked yesterday in walk in cooler cooling since yesterday.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Sauerkraut date marked 1.25.26. See stop sale.

Intermediate - Oyster tags not marked with last date served, marked with date received. Reviewed proper procedure.

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

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster advisory for special menu.

Basic - Squeeze bottles of oil removed from original container not identified by common name on cook line. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over pickles at small flip top cooler by fryer, raw pork over fully cooked mussels at walk in freezer. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler: Cooked beets made 10/7, cooked beef goulash made 10/5.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on menu served rare not properly identified as undercooked animal protein. Operator added asterisk next to menu item and consumer advisory. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked ground beef made 10/11 no date mark at walk in cooler. Operator date marked product. 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 - Single-service articles improperly stored. Dry pasta, plastic cups and various single service items (sauce packets, food containers/lids) stored on floor in dry storage.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Ground beef over raw whole muscle beef tenderloin at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted garlic oil (74F - Hot Holding) Observed in pan at grill area. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to time stamp product for remaining 3.5 hours. Time control procedure emailed to operator.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Speed rack in kitchen: meatloaf (92F - Cooling) at 2:35; cooling since 1:35 - 85F at 3:00 At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler to properly cool. Corrective Action Taken

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. Shaved prime rib frozen not date tracked. Per operator, prime rib is cooked, cooled, shaved and frozen next day. Per operator shaved prime rib was pulled from freezer on 1/1/25, no pull date present. Educated operator on proper date tracking procedure.

Intermediate - Spray bottle containing toxic substance not labeled. Observed Quaternary sanitizer spray bottle not labeled at outdoor bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind pizza sauce in flip top cooler across stove on cook line. Chef removed eggs. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device or thermo label.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged jerk chicken.

High Priority - Dented/rusted cans present. See stop sale. Crushed tomatoes can in dry storage.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered raw in sushi no parasite destruction proof. Operator was able to obtain proof before inspection was closed; Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- pizza; butter; egg salad; chicken salad; cut tomatoes; in the dining room buffet; as per operator buffet set up at 11:00 until 3 pm; operator will be using specific times; operator added in the form; Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. boiled chicken (48-50 F - Cooling)at 11:30 to 49 F at 11:53 since 10:00 in walk-in cooler; food covered during cooling process; at this rate food will not reach 41° F or below within 6 hours; operator uncovered food; Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- spatulas in 78 F water at cook line; operator discarded Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- in cooler at frying station ; operator removed Corrected On-Site

Basic - Single-service articles improperly stored- coffee filters and cases of cups stored in the floor in dry storage area; Operator stored properly Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (75F - Cold Holding) at cook line; food out of temperature for 1 hour; emailed TPHC form and operator placed food on 4 hour plan ; Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza (101F - Hot Holding)at the buffet in the dinning rooms; as per operator food out of temperature for less than 1 hour; food placed on TPHC for 4 hours; emailed form; Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment serves oysters as a special. Provided Consumer Advisory. Chef printed out. Corrected On-Site

Basic - Single-service articles improperly stored box of cups stored on the floor in the dry storage area. Operator stored properly Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cookies(buffet line)/corrective action taken/operator covered foods. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, opened over 24 hours before/walk in cooler/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Single-service articles improperly stored. Coffee filters on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Stored food not covered.desserts/speed rack/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prep area reach in cooler - Homemade ranch date marked 20 days ago. Home made Chipotle ranch date marked 13 days ago. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prep area reach in cooler - Homemade ranch date marked 20 days ago. Home made Chipotle ranch date marked 13 days ago. See stop sale.

Basic - Stored food not covered. Walk in cooler - chicken. Chicken covered. Corrected On-Site