Club 19 Improves its Sanitary Rating

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer with French fries.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad reach in cooler.

Basic - Shelf under prep table with rust that has pitted the surface.

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

Basic - Bowl or other container with no handle used to dispense food. Bucket without handle used to dispense ice. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sacks of onions and produce, Boxes of raw chicken. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - In-use ice scoop stored on soiled surface between uses. Bar area. **Corrected On-Site**

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer with French fries.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad reach in cooler.

Basic - Shelf under prep table with rust that has pitted the surface.

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 zero ppm at dish washer. Three compartment sink set up with quaternary At 300 ppm. **Corrective Action Taken** **Warning**

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook line. **Corrected On-Site**

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

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

Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner in bar area.

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

Basic - Grease accumulated on kitchen floor.

Basic - Hood soiled with accumulated dust.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish. **Corrected On-Site**

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

Basic - Coffee filters not stored in a protected manner to prevent contamination. Kitchen. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Open dumpster lid.

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

High Priority - Live flies in kitchen.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad station Cooler, chicken Salad 49°F, Cheese 49°F, Butter 49°F, Cream cheese 49°F. Chef took corrective Action, moved the product to Working Cooler, called Mechanic..

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Server sorting thru Clean utensils for the Customers with bare Hands, in the Kitchen.

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**

Intermediate - Soda gun soiled. Accumulated Slime and Mold. In the Bar. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Warewashing area **Corrected On-Site**

Basic - In-use ice scoop stored on soiled surface between uses. Soiled container. **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour. **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Soup at 50°f, discarded. **Corrected On-Site**

High Priority - Raw animal food stored over cooked food. Raw seafood and raw burgers over cooked chicken in a cookline reach in cooler. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup, discarded. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, rice, chicken breast and gravy on the walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**

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

Basic - Working containers of food removed from original container not identified by common name. Sugar at the dry storage area. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons in an ice bath, iced down to 41?F. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham, turkey, cheeses, on the salad station flip top reach in cooler, discarded. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Beef, poultry in the walk in cooler cooling overnight found at 44?F, all other food on the unit at 40?F.

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. Salad station reach in cooler

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

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. Bread, lettuce, tomato. **Corrected On-Site**

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plastic wrap dispenser box.

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

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

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

High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

No Violations Were Observed

Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruction for the smoked salmon.This violation must be corrected by : 10/10/12.

Critical - Observed food stored on floor. walk in freezer.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.

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

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

Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. outdoors.

Missing drain plug at dumpster.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed dented/rusted cans. Can of Pinto bean and artichoke hearts.

Observed cutting board grooved/pitted and no longer cleanable.Bar.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets. Salad unit.

Critical - Observed buildup of soiled material on bottle racks. Bar.

Critical - Observed interior of beer coolers unclean, bar.

Critical - Observed hanwash sin's faucets unclean.Bar.

Observed debris accumulated on bar floor under 3 compartment sink and ice bin area. Also floor, coffee room.

Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Ham, chease, salad unit, Corrected On Site.

Critical - Observed food stored on floor.Dry storage, Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Observed build-up of grease on hood filters.

Observed food debris accumulated on dishwasher, bar, and service room floors.

Critical - Observed unlabeled spray bottle.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.reach in cooler, cooks line.Corrected On Site.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during storage, wi cooler. Corrected On Site.

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

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Observed food stored on floor.WI frezer, Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed nonfood-contact equipment in poor repair, reach in cooler, salad section.

Critical - Observed incorrect chemical test kit provided when using chemical sanitizer, dishwasher.

Critical - Observed soiled reach-in cooler gaskets.

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

Critical - Observed soil buildup inside ice bin.

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

Critical - Observed interior of beer cooler soiled with residue.

Critical - No handwashing sign provided at a handsink used by food employees.Bar and restrooms.

Light not functioning. Cooks line, hood's system.

Critical - No conspicuously located thermometer in 2 holding units.

Critical - Observed food stored on floor.Dry storage area. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.

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

Critical - Observed soiled reach-in cooler gaskets.Bar coolers.

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

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on racks in the reach-in cooler.

Observed build-up of grease on 3 hood's filters.

Observed utensils stored in crevices between equipment.

Critical - Air gap not installed.Bar coolers.

Critical - No handwashing sign provided at a handsink used by food employees.Bar, Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions.Bar, Corrected On Site.

Missing drain plug at dumpster. Repeat Violation.

Ceiling not smooth and easily cleanable.Dry storage room.

Lights missing the proper shield, sleeve coatings or covers.2 Reach in coolers.

Light not functioning.WI cooler and frezer.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. in bar

Critical - Handwash sink not accessible for employee use at all times.

Critical - Handwashing cleanser lacking at handwashing lavatory. in bar

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

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

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

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

Critical - Observed food stored on floor. in wif

Critical - Observed handwash sink used for purposes other than handwashing.

Observed open dumpster lid.

Observed personal care item stored with food. purses and keys , cellular phone on prep table

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unrapped straws in bar

Observed wall soiled with accumulated dust. next to dishwashing machine

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

Can opener blade not readily removable for cleaning or replacement.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-60 degrees, call service, topping cabinet only, removed toppings and will not use until repaired.

Critical - No handwashing sign provided at a handsink used by food employees-mens and all ladies.

Critical - Observed buildup of slime on soda dispensing nozzles-bar.

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

Critical - Vacuum breaker mising at hose bibb-mop sink.