THE WANDERERS CLUB

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon not commercially packaged over precooked meatballs In Freezer unit next to walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken wings in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with food items on shelf under steam table area Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad - home made Caesar dressing with raw shell eggs Warning

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. One expired certificate Warning

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

Basic - Old labels stuck to food containers after cleaning. Some containers At dish machine Warning

Basic - Working containers of food removed from original container not identified by common name. Sugar container Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale. Warning

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 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked sweet potatoes (49F - Cooling) As per operator, cooling overnight in unit. Item did not cool from 135F to 41F on a total of 6 hours. Item tightly covered with plastic wrap. See stop sale. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair to scratch scalp then handled clean container of food; no hand wash. Employee washed hands. Corrected On-Site Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature >160F) Operator corrected; Dishwasher (Temperature 160+F) Corrected On-Site Warning

High Priority - Live, small flying insects found. 1 live fly flying around at kitchen at mop sink area 1 live fly flying around at kitchen at dry food storage area Approximately 15 live flies flying around in kitchen, dishwashing area landing on dish trays. Approximately 10 live flies flying around in kitchen area at cook line and landing on prep tables and food containers. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At double door reach in freezer: raw fish stored over soup. At double door reach in freezer: raw fish over cooked lobster. Not all products commercially packaged. Operator removed items to stored properly. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw egg whites stored over pico. Operator stored properly. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At salad reach in cooler: sour cream (45F - Cold Holding); pico de gallo (45F - Cold Holding) Items stored overnight in cooler, as per chef. Not prepped or portioned today. See stop sale. At walk in cooler: tomato salsa (46F - Cold Holding) As per operator, stored overnight n unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

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

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. Employees employed approximately 2 weeks. Emailed form to operator. Warning

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. Commercially processed reduced oxygen packaged Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per operator, stored since 3 hours. Operator removed Mahi Mahis from package. Corrected On-Site Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Pantry station - knives in standing water - operator removed to dish area. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station make table - tuna salad (44F - Cold Holding); chicken salad (50F); chic peas (51F - Cold Holding); edamame (51F - Cold Holding); shredded cheese (48F - Cold Holding); tuna poke (48F - Cold Holding) operator states not portioned or prepared today held in-unit double panned more than 4 hours - see stop sale. double drawer - crumbled blue cheese (52F - Cold Holding) operator states not portioned or prepared today held over 4 hours - see stop sale. butter (73F) operator states held at room temperature more than 4 hours - see stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - tuna salad (53F - Cooling)3:20pm ambient cooling 1 hour remaining recheck 15mins 54F.; sliced turkey (73F - Cooling) 3:20pm ambient cooling 1 hour remaining recheck 15 mins 70F - operator moved to freezer for quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Bain Marie - a jus (128F - Hot Holding); marinara sauce (120F - Hot Holding) operator states held in double pans more than 2 hours - see stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink - limes, lemons and straws inside. Warning

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. After 3 attempts Dishwasher (Temperature 127). Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu states Ahi Tuna Mango Tartare - not highlighted. Warning

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. Double door reach in freezer - cooked conch fritters packaged 3 days prior no date mark - operator date marked. Corrected On-Site Warning

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. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food no hair restraints - operator provided. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal platter in panko bin no handle - operator removed. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils and dressings not labeled. Warning

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-05-15: Dented can whole hearts of Palm Admin Complaint

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-05-15: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-05-15: Same. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen Warning - From follow-up inspection 2024-05-15: Same. Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler Repeat Violation Warning - From follow-up inspection 2024-05-15: Same. Time Extended

High Priority - Dented/rusted cans present. See stop sale. One dented can of pine apple juice in storage. Removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hearts of palm salad in walk in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Out less than four hours. Not prepped or portioned. Discussed using TPHC. butter time marked. Document sent to operator. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

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

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. High temperature dish machine added in kitchen Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish machine Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine at bar not functioning and out of order Warning

Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line Warning

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers in pantry cooler Repeat Violation Warning

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of pineapple in dry storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut cabbage in reach in cooler drawer Raw salmon over cooked steak pin wheels in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (64F - Cold Holding); sliced tomatoes (60 - Cold Holding); cheddar cheese (60F - Cold Holding); roast beef (57F - Cold Holding); raw beef (50F - Cold Holding); chicken (45F - Cold Holding); duck (45F - Cold Holding); reach in cooler drawers under cook line. Not prepped or portioned. Placed in unit less than four hours ago. Food items placed in walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler #2 a deep covered container with ,Marinara sauce at 12:27pm(63°F cooling) per operator product cooling since yesterday, Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish stored above a container with cooked corn inside walk-in cooler #1. A container with raw shell eggs stored above a container with pickles inside walk-in cooler #2. Operator stored properly 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 Observed a container with cheese sauce 02/15, Caesar dressing 2/14, garlic butter 2/15. Per operator products prepared and stored for longer than 7 days Operator discarded . See stop sale. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler #2 a deep covered container with ,Marinara sauce at 12:27pm(63°F cooling) per operator product cooling since yesterday, Product did not cool to 41°F within 6 hours. Operator discarded. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside multiple coolers on cook line Under grill, raw burger 48°F cold Holding, cheese 48°F cold Holding, cooked chicken 48°F cold Holding, cooked pasta 48°F cold Holding , hotdogs 48°F cold Holding // across from stovetop ham 58°F cold Holding, tuna salad 48°F cold Holding, coleslaw 42°F cold Holding cooked carrots 50°F cold Holding, cooked asparagus 50°F cold Holding // across from fryer , cooked broccoli 51°F cold Holding, butter 51°F cold Holding Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator decided to use time as a public health control form and timed marked products for the remaining time of 2 hours. Emailed Time control form to operator, operator printed Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a double pan with Marinara sauce 120°F hot Holding stored on steam table Per operator product stored for approximately 2 hours. Operator moved to stovetop for reheating Corrective Action Taken

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. Emailed poster to operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line Operator provided 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. Emailed form to operator Corrective Action Taken

Intermediate - Spray bottle containing toxic substance( sanitation ) not labeled. Advised operator to label bottles Corrective Action Taken

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. Several bags with mahi. Advised operator to remove fish from bag Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk-in cooler #1. Raw scallops above cheese, smoked salmon above butter. Walk-in cooler #2. Raw shrimp above cooked shrimp Raw chicken above cooked turkey and ham. Raw chicken above cooked pasta. Raw tuna over cooked potatoes Walk-in cooler #3 Raw beef above pickles Operator stored properly all products 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. Observed inside walk-in cooler #2 two homemade dressings Ranch dressing dated marked 10/13 and Italian dressing with fresh garlic dated marked 10/11 Per operator products prepared and stored for longer than 7 days. Operator discarded.see Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items inside cooler Under grill/flat top grill. Cooked pasta 45-49°F cold Holding, raw salmon 45-49°F cold Holding, raw burgers 45-49°F cold Holding, cheese 45-49°F cold Holding . Per operator products stored for approximately 45 minutes. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler and called for service on cooler Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer of Cooler under flat top grill/ grill reading 41°F ambient Ambient thermometer inside reading 62°F ambient

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at the bar. Operator cleaned and sanitized Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Metal pan blocking hand washing sink at the bar. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine for dishwasher machine

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink on cook line. Operator provided Corrected On-Site

Intermediate - oysters tag removed from original container prior to container being emptied. Operator provided tag and attached to container Corrected On-Site

Basic - Stored food not covered. Ice Cube's use for drinks stored on racks with other foods above on walk-in freezer downstairs not covered Operator covered Corrected On-Site