BURNT PINE COUNTRY CLUB

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold drawer- grouper 44F ( overnight ).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold drawer- grouper 44F ( overnight ). See stop sale.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no a handle stored in flour. Manager removed bowl from flour and discarded. Corrected On-Site

Basic - Food stored on floor. Case of French fries stored on floor in walk in freezer, cans of marinara sauce stored on floor in dry storage room.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold hold- drawer- ROP grouper 42F, ROP salmon 43F ( thawed inside reduce oxygen packaging.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad cold hold 41F.

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. Cold hold- drawer- ROP grouper 42F, ROP salmon 43F ( thawed inside sealed reduce oxygen packaging ). See stop sale.

Basic - Green Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Small amount of black/green mold-like substance in the interior of the ice machine/bin in corners of white ice chute. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount Build up on interior ice chute of ice machine.

Basic - Cutting board has cut marks and is no longer cleanable at make bar. Chef has cutting board on order. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in potato salad. Chef removed scoop from potato salad and sent scoop to warehouse washing area. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. ROP red snapper 42F. Fish thawed in side package.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written form to establishment, chef filled in form and hung form in office. Held on time- (11:00-3:00) halved tomatoes, lettuce, house ranch dressing. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple thermometers missing in coolers.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- spray shrimp 55F (11:30-11:44). Chef had employee place shrimp in walk in cooler. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. ROP red snapper 42F thawed inside package. See stop sale.

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with heath reporting requirements. Corrective Action Taken

Basic - Ceiling tiles soiled. Ceiling tiles are in process of being replaced per chef. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles in front of walk in freezer at threshold and on interior of freezer cracked/ broken.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair in dish machine area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dry storage area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Exterior ice machine in disrepair.

Basic - Hole in or other damage to wall near dish machine area.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

Basic - Open dumpster side door. Employee closed door. Corrected On-Site