19TH HOLE SNACK BAR

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ Quat .operator reduced to 200.

Basic - Food employee with no hair restraint while engaging in food preparation.

Basic - Ice buildup in reach-in freezer chest .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 71 F (cold holding); advised to use time as a public health control

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl corrected to 200 ppm cl Repeat Violation

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. Vancho

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Self service ice dispenser Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl Corrected On-Site

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. Vanco

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

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Vanco

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. Handling bar fruit

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese 3/13, roast beef 4/10, soup from upstairs - chili 4/11, chicken tortellini 4/09

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli meat in a ziplock bag above fill line of cambro 44-45F

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee used to rinse jigger

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup ice machine baffle and ice chute Corrected On-Site

Basic - Dead roaches on premises. 1 outside restrooms on the floor Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 400 ppm Corrected On-Site

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute dining room Warning - From follow-up inspection 2023-06-13: Time Extended

Basic - - From initial inspection : Basic - Gaskets in poor repair. glass door cooler Warning - From follow-up inspection 2023-06-13: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter out for 1.25 hours 69F advised to use time as a public health control - chicken salad 46-48F in True cooler overnight. See stop sale.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. No sanitizer present in downstairs kitchen. Employee stated odoban used for cleaning and indicated dining room tables, prep tables were cleaned with it.

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/ Chastity

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only available food handler card Josh. Patty on duty

Basic - Single-service articles improperly stored. Case of cups on the floor, stockroom Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In upright true cooler, chicken salad 49F, sliced cheese 44F, boiled eggs 45F. Items in cooler less than 4 hours

Intermediate - Nonfood-grade basting brush used in food. In oil

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 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. 1 current certificate

Basic - Single-service articles improperly stored. Case of cups on the floor, storage room

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat