Bonaventure Country Club Improves its Sanitary Rating

Basic - Employee personal items stored in or above a food preparation area. Watch and cell phone.

Basic - Hood soiled with accumulated grease, dust or food debris. .

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar container.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage room. **Warning**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at dish machine was zero ppm. **Warning**

Intermediate - No soap provided at handwash sink. Bathroom. **Repeat Violation** **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator serves smoked salmon and burgers, eggs and steaks to order. Provided consumer advisory to operator. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach and glass cleaner. **Repeat Violation** **Warning**

Basic - Build-up of grease/dust/debris on hood filters. 10/16/15- time extended

Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen area.10/16/15-time extended

Basic - Bowl or other container with no handle used to dispense food. In bag of bread crumbs.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Gaskets/seals on holding unit in poor repair. Walk in freezer.

Basic - Hood filters in disrepair.

Basic - Hood soiled with accumulated grease.

Basic - Inside/outside of dumpster not clean.

Basic - Standing water in floor drain/floor drain draining very slowly.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Strays in a container on the counter at the bar.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at steam table at 98-100° f. Operator advised to reheat sausage to 165° f before serving.

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

Intermediate - No soap provided at handwash sink. Bar area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states burgers are served medium well.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.

Basic - Dead roaches on premises. 2 dead roaches near the employee bathroom on the floor. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher and prep cook. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. Need a door sweep installed.

Basic - In-use tongs stored on oven door handle. **Corrected On-Site**

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In the dry store room.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the cook's line Bain Marie cooler.

High Priority - Raw animal food stored over cooked food. Raw chicken over hot dogs and raw beef over baked beans. **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Breakfast buffet and Sunday Brunch.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Food in the cook's line Bain Marie cooler.

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Bain Marie cooler on the cook's line.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked pork ribs in the walk-in cooler that were removed from the walk-in freezer.

Intermediate - Slicer blade soiled with old cheese debris. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken Wings 50°F(over A week), Ground Beef Patties 50°F 24 Hrs, Salmon 50°F 24Hrs. 6 Mini Door Prep Cooler: Guacamole 46°F,Ground Beef 46°F,Garlic in Oil 46°F, Cut Tomatoes 46°F, Moved the Product to Working Cooler, Manager Took Corrective Action by Calling in the Mechanic.

High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Salmon 50°F, Hamburger Patties 50°F.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.Propane. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women''s bathroom.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - Manager lacking proof of food manager certification. **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Food stored in dry storage area not covered. Flour, sugar, salt. **Corrected On-Site** **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Intermediate - Encrusted material on can opener blade.

Basic - Shelf under preparation table soiled with food debris.

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen

Intermediate - Handwash sink missing in warewashing area. Bar

Basic - Food debris accumulated on kitchen floor, bar. **Repeat Violation**

Basic - Wall in disrepair. Dishwahing area.

Basic - Ceiling tile in disrepair. Kitchen **Repeat Violation**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Dry storage area.

Basic - Equipment in poor repair. Warmer in kitchen. **Warning**

Basic - Water draining onto floor surface. Observed clogged floor drain in dish area. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside back door in kitchen. **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, potatoes, salads, mashed potatoes, ribs in the walk in cooler. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Peppers in an open top reach in cooler at 48F, covered with a lid, 43F at the end of the inspection **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes, vegetables, sauces on the steam table at least than 135F, reheated to 165F.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken wings at 80F on the kitchen for more than 1 h. Moved inside the walk in cooler, 70F at the end of the inspection. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut potatoes in the walk in cooler.

Basic - Food stored in dry storage area not covered. Flour, sugar, salt. **Corrected On-Site** **Repeat Violation**

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. Touching cooked bacon at the cook line while preparing a sandwich, touching cooling chicken with bare hands. Employee put gloves on. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink **Corrected On-Site**

High Priority - Employee dried hands on clothes/apron/soiled towel after washing.

High Priority - Employee washed hands with cold water.

High Priority - Employee washed hands with no soap. **Corrected On-Site**

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

Basic - Bowl or other container with no handle used to dispense food. Scooping ice with a bowl

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Interior of microwave soiled with encrusted food debris.

Intermediate - Encrusted material on can opener blade.

Intermediate - Encrusted, soiled material on slicer.

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen, bar.

Basic - Shelf under preparation table soiled with food debris.

Basic - Food debris/dust/soil residue on dry storage shelves, kitchen shelves.

Basic - Single-service articles not stored inverted or protected from contamination. Take out boxes.

Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen

Intermediate - Handwash sink missing in warewashing area. Bar

Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation**

Basic - Grease accumulated under cooking equipment.

Basic - Food debris accumulated on kitchen floor, bar. **Repeat Violation**

Basic - Wall in disrepair. Dishwahing area.

Basic - Ceiling tile in disrepair. Kitchen **Repeat Violation**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.

Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Dry storage area.

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, observed containers of food in walk in cooler not date marked. **Repeat Violation** **Warning**

Basic - Food stored in dry storage area not covered, flour and bread crumbs. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed food stored on floor in walk in freezer. **Warning**

Basic - Ice scoop stored with handle in contact with ice in ice machine in kitchen. **Warning**

Basic - Equipment in poor repair. Warmer in kitchen. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen. **Warning**

Basic - Soiled reach-in cooler gaskets. Beverage air unit, sandwich station unit on cook line. **Warning**

Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**

Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**

Basic - Accumulation of food debris/soil residue on handwash sink in kitchen. **Warning**

Basic - Single-service articles improperly stored straws unprotected in bar area. **Repeat Violation** **Warning**

Basic - Water draining onto floor surface. Observed clogged floor drain in dish area. **Warning**

Basic - Leaking pipe at plumbing fixture. Had wash sink in bar area. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside back door in kitchen. **Warning**

Basic - Wall soiled with accumulated grease on cook line. **Warning**

Basic - Ceiling in disrepair storage area in kitchen. **Warning**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in kitchen. **Warning**

Basic - Storage of maintenance equipment in areas that may result in cross contamination. Observed leaf blower in dry storage area. **Warning**

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

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No conspicuously located thermometer in holding unit.cookline reachin

Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.breads

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped platters Corrected On Site.

Observed equipment in poor repair.reachin

Observed gaskets/seals on cold holding unit in poor repair.chest freezer

Food-contact surface not smooth and easily cleanable.rusty shelves walkin

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.plates

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Unwrapped single-service utensils not presented so that only the handles are touched.straws

Observed leaking pipe at plumbing fixture.

Floors not maintained smooth and durable.

Observed floor area(s) covered with standing water.

Observed wall in disrepair.

Observed wall soiled with accumulated black debris in dishwashing area.

Light not functioning.hood

Observed unnecessary items on the premise.inoperable reachin

Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening.

Critical - Raw animal food stored over ready-to-eat food in walk-in cooler.

Critical - Displayed food not properly protected from contamination.buffet-breads & cut melons Repeat Violation.

Employee with no hair restraint while engaging in food preparation.

Ripped/worn tin foil used as food-contact shelf cover.

Nonfood-grade plastic to-go/thank you bags used in direct contact with food.

Shelves in walk-in cooler/freezer not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Clean knives/utensils stored in crevices between equipment. Corrected On Site.

Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.dry storage

Food debris accumulated on kitchen floor.

Floor tiles cracked, broken or in disrepair.

Wall in disrepair.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.grill

Wet mop not stored in a manner to allow the mop to dry.

Critical - Observed dented can of deep blue tuna. Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods , sauces , salads in walk in cooler Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. sugar , bread crumb in stockroom Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. flour in stockroom Repeat Violation.

Critical - Displayed food not properly protected from contamination. bread in service area

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. bread Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food. cumminuted meats in walk in cooler Repeat Violation.

Critical - Observed food stored on floor, pork in walk in freezer

Critical - Observed uncovered food in holding unit/dry storage area. sugar , breadcrumb, rice in stockroom

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar

Observed ice scoop with handle in contact with ice. in bar Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Critical - Observed interior of microwave soiled. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed encrusted material on can opener. Repeat Violation.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, throughout . Repeat Violation.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in kitchen

Equipment and utensils not properly air-dried. metals insects in kitchen area

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door Repeat Violation.

Observed food debris accumulated on bar floor.

Light not functioning. fire suppression system / hood Repeat Violation.

Critical - Observed unlabeled spray bottle, degreeser found at 3 compartment sink. Repeat Violation.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.

Critical - Observed uncovered food in holding unit/dry storage area.sliced potatoes walkin

Observed ice scoop with handle in contact with ice. Corrected On Site.

Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.chipped platters

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed encrusted material on can opener.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cookline

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles stored without protection from contamination. Corrected On Site.

Critical - Observed live flies in kitchen.

Ceiling tile missing.

Observed ceiling in disrepair.

Light not functioning.hood

Critical - Observed unlabeled spray bottle.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.breads & jams

Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door

Observed ceiling soiled with accumulated food debris.

Light not functioning.hood

Critical - Observed unlabeled spray bottle.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.brown sugar, chafing dushes,breads, cut fruit

Observed ice scoop with handle in contact with ice.

Observed utensils stored in crevices between equipment.

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.

Waste line missing at soda gun holster.

Critical - Observed small flying insects in bar area.

Critical - Observed live flies in kitchen.

Floors not maintained smooth and durable.bar

Observed floor area(s) covered with standing water.bar

Observed wall soiled with accumulated food debris. Corrected On Site.

Observed ceiling soiled with accumulated dust.

Critical - Observed unlabeled spray bottle.

Critical - CAN OPEN.

DUMPSTER OPEN.

DUST ON FAN IN DRY STORAGE.

GARBAGE AROUND DUMPSTER AREA

KITCHEN SHELVES NEED CLEANING.

Critical - OPEN FOODS IN WALK-IN COOLER.

Critical - OPENING AT THE BOTTOM OF THE REAR DOOR.

Critical - VACUUM BREAKER MISSING FROM DUMPSTER AREA.

No Violations Were Observed

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. UNTIL DISHMACHINE IS REPAIRED TO CODE, ALL TABLEWARE SHALL BE MANUALLY SANITIZED.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 3/15/09.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed employee eating in a food preparation or other restricted area. COOK IN KITCHEN.

Critical - Observed encrusted, soiled material on slicer.

Observed food debris accumulated on kitchen floor. WALK IN COOLER.

Critical - Observed raw animal food stored over cooked food. RAW SALMON STORED ABOVE MEATLOAF.

Critical - Observed raw animal food stored over ready-to-eat food. RAW GROUND BEEF STORED ABOVE GRATED CHEESE IN REACH IN COOLER.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW GROUND BEEF ABOVE WHOLE BEEF IN WALK IN FREEZER.

Critical - Observed soiled reach-in cooler gaskets. ALL.

Observed utensils stored in crevices between equipment. KNIVES.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. OBSERVED PORTABLE ON FLOOR IN KITCHEN.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MEATLOAF.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SANDWICH WRAPS.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SLICED DELI MEATS.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.