AMELIA NATIONAL CLUBHOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler at end of cook line, raw shelled eggs stored above cooked chicken. Also, in flip top reach in cooler next to cooked chicken line, raw shrimp/raw fish stored in top of cooler directly above ready to eat cut tomatoes and cut onions. Also, in walk-in freezer on speed rack, raw beef patties above vacuum sealed fish. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In flip top reach in cooler at end of cook line across from stove, 1 container of sour kraut date marked 5/2. Also, in salad reach in cooler, one container of cut tomatoes date marked 5/7. Rice noodles date marked 5/1. Coleslaw dressing with sour cream date marked 5/6. Also, in walk-in cooler, bacon ranch made in house date marked 4/24. Scampi sauce date marked 5/7. Gazpacito (tomato/vegetable blend) date marked 5/1.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Attached to prep table, can opener soiled with build up.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting ROP of raw meat with no HACCP plan. Establishment receives large portion of raw ribeye steak and cuts steak off large portion then vacuum seals and stores in walk-in cooler with no labeling. Inspector explain HACCP to manager and manger stated they will just store ribeyes in metal pans and not vacuum packaged.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line across from stove, pimento cheese made Wednesday not date marked. Manager added date. Also, in salad reach in cooler, coleslaw made 3 days prior not date marked. Manager added date to 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. Employee Samantha W food handler training expired 3/13/2025.

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

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. In reach in cooler on cook line under grill, 9 packages of vacuum sealed mahi completely thawed still in packaging.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line/reach in cooler table across from cook line soiled with food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on coolers on kitchen and bar area soiled with food debris/mold-like substance or torn.

Basic - Open dumpster lid. Lid open. Manager shut lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. On cook line and on shelf near salad reach in cooler, to go boxes not inverted. Manager flipped boxes. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In back prep area, containers of flour and sugar not labeled. Manager added labels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at end of cook line, open ziploc bag of raw beef patty stored on shelf above ziploc bags of cooked chicken. Chef moved raw beef patty to bottom of freezer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At bar, spray bottle of cleaner hanging on metal rail of bag- in- box soda rack over boxes of sodas. Employee removed bottle and placed on floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease build up. Also, multiple gaskets in kitchen soiled with food debris/torn.

Basic - Single-service articles not stored inverted or protected from contamination. On top shelf of cook line, to go boxes not inverted. Chef flipped over pile of boxes. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. On cook line under microwave, reach in cooler has standing water in bottom of cooler. Chef stated he going to call someone to look at it. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face/ear, placed on gloves, and engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon and allows customers to order salmon undercooked but has no proof of parasite destruction. Chef called seafood purveyor to obtain. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat hot dogs and ready to eat tomatoes stored on top of and next to raw beef packages. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, bacon ranch dressing prepared 15 days prior. In reach in cooler by cook line, tuna salad prepared 12 days prior.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on cook line handled with gloved hands personal cell phone, placed phone in pocket, and immediately handled pans of cooked vegetables without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area covered up with case of shrimp. Shrimp moved. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna poke bowl on lunch menu is not identified as raw. Menus discarded and new menus printed with needed information. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device for high temperature dish machine. Chef called supplier to obtain. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certifications are photocopied.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter near cook line. Employee drink on prep counter in server area. Drinks discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone and keys on shelf in server station with napkins. Items moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Signs mussing at hand washing sinks in both women's and men's restrooms near dining area. Establishment allows employees to use these restrooms. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimp over container of cut vegetables, moved Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pan of oil stored in handsink on line, moved Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Container of wrapped meatloaf stored on walk in freezer floor, moved Corrected On-Site

Basic - Open dumpster lid. Closed Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal opened Gatorade stored in walk in cooler, moved Personal drink over clean dish side of dishwasher, moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large container of white substance Manager label flour. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon in vacuum sealed bag in reach in cooler,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked meat loaf in drawer cooler under grill, no separation between top and bottom drawer, manager separated correctly Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not frozen the entire time while vacuuming sealing 4lbs

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 flyer Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP SHORT RIBS IN WALK IN

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

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. In walk in cooler cold smoked salmon in vacuum seal in walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Case of meat on floor in walk in freezer, moved to shelf Corrected On-Site

Basic - Open dumpster lid. Manager closed Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef on line plating fries with bare hands

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 approved by the Division of Hotels and Restaurants.

Intermediate - Handwash sink used for purposes other than handwashing. .Spoon stored in handsink next to ice machine .Washed thermometer in hand sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poached eggs stored in stand alone cooler, employee states from Sunday , discarded Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with gold substance inside

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Chef wearing watch on line

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4lbs of salmon 4 lbs of grouper Vacuum sealed onsite no frozen the entire time

High Priority - Stop Sale issued due to adulteration of food product. 4lbs of salmon 4 lbs of grouper Vacuum sealed onsite no frozen the entire time, discarded 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. Milk in walk in cooler, states might have been since Sunday, discarded

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Covers on fans in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over reach in glass dressing cooler next to soda machine, moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. In walk in freezer pan of sausage on flood In reach in cooler pan of marinaded sour, moved to shelves Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper for cheese in water 77f, water discarded Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Clear container of Raw chicken over clear container of raw beef in walk in cooler, moved 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. Milk in walk in cooler. Dated Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gregory 10-2021

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Digital read reads 197°

Basic - Buildup of food debris/soil residue on equipment door handles. Shelving in walk in cooler with white growth build up

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal water bottle on salad station moved Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of bacon walk in cooler floor Meat on tray in walk in freezer floor

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from soiled dishes to clean dishes, washed hands Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Only had one tag but not marked

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Dishwasher temperature 196-197° on rinse

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice from previous day, cook date marked Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Moved to kitchen to wash

Basic - Buildup of food debris/soil residue on equipment door handles. Shelving in walk in cooler

Basic - Food not stored at least 6 inches off of the floor. Cases of Meats stored on Walk in cooler floor

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Covers in walk in cooler