SARASOTA NATIONAL 19TH HOLE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times, blocked by carbon dioxide tanks and boxes.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle of soda gun at bar has mold-like-substance buildup.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at cooks line make table: dice chicken 51F cold holding, dice tomatoes 50F cold holding. Observed items were in pan that were placed inside other pans and not held below the cold holding line of the top of the make table. Observed operator take items and place in bottom of make table. Rechecked items 20 minutes later chicken 40F cold holding, dice tomatoes 39F cold holding. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hot dogs at 92F hot holding on roller heating machine at bar area. Operator stated they had been cooked 1 hour prior and placed on machine to keep hot. Operator removed hot dogs and reheat them to 170F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table soiled.

Basic - Carbon dioxide next to ice machine not adequately secured.

Intermediate - Handwash sink in prep storage room not accessible for employee use at all times blocked by empty boxes and carts. Observed employee move boxes and carts. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops in dirty water at 76F at salad make station. Observed operator remove scoops from water and place all item at dishwasher area. Observed operator place clean scoops in salad reach-in cooler for use. Corrected On-Site

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

Basic - Carbon dioxide tanks not adequately secured at bar

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of microwave at salad make station. Observed employee remove beverage. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottles on front line counter. Observed employee move bottles to separate table away from food and equipment. 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. Observed container of creamer in reach-in cooler opened more than 24 hours as per employee statement not date marked. Observed employee date mark container with proper date. Corrected On-Site

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed prep cook touch hat and then place on gloves. Had prep cook to discard gloves and rewashed hands. 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. Observed half and half stored inside reach in cooler with no date mark. Sever placed date mark on the container of half and half. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris on the vegetable peeler stored on the shelf above the reach in cooler near the sandwich press.

Intermediate - Spray bottle containing toxic substance not labeled stored near the three compartment sink. Operator labeled the spray bottle. Corrected On-Site

Basic - Interior of microwave has accumulation of grease/food debris next to the reach in cooler by the sandwich press.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with food buildup at the reach in cooler.