Clubroom At West End Improves its Sanitary Rating

Basic - No conspicuously located ambient air temperature thermometer in holding unit. (No thermometer in reach-in cooler on front line) **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. (On front line) **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs and person on site unaware of when opened.

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. Employee working has had no training at six months of employment.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clark expired 12/14/13

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Moes to go box in cooler on top of ground beef. Moved. **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Sandwich meats. Ham and turkey in make table dated 1/25.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 parts per million chlorine.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on unit next to ice machine.

Basic - Coffee filters not stored in a protected manner to prevent contamination. Above three compartment sink. Wrapped. **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Manager came behind counter to refill drink with ice without washing. "Mark"

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink. Replaced. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer not all products commercially packaged. White freezer **Corrected On-Site**

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

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

Critical - Observed unlabeled spray bottle. pic stated it was pinesol. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed food stored on floor. bottled water

Food-contact surface not smooth and easily cleanable. eggs stored on soiled paper. cloths lining interior of reachin

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 200ppm chlorine in wiping cloth solution Corrected On Site.

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Critical - Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. Ham, turkey dated 10/30/11

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 50, ham 49, sausage 47 degrees f Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich make cooler. Temperatures range between 47 & 50 degrees f

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop stored on a cloth towel.

Equipment and utensils not properly air-dried. Drying on top of cloth towels.

Observed single-service articles improperly stored. Plastic beer cups stored on a cloth towel.

Critical - Observed food stored on floor soda bottles.

Critical - Observed interior of microwave soiled.

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

Observed leaking pipe at plumbing fixture water draining on floor of reachin cooler.

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

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

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. turkey, ham 44 in front reachin

Critical - Observed raw animal food stored over ready-to-eat food. hamburger, chicken, pork over drinks

Water treatment device has not been inspected or serviced according to manufacturer's instructions. no date on ice machine filter. unable to read date on soda filter

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. stored on towels

Critical - Observed toxic item improperly stored. by to go cups, lids

Carbon dioxide/helium tanks not adequately secured.

Critical - Observed potentially hazardous food thawed at room temperature. chili, sandwich meats. Corrected On Site.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. tuna salad dated 4-25, mac salad 4-17, turkey 4-27, chicken 4-17, ribs 4-10. all were discARDED. Corrected On Site.

Critical - Violation: 35B-03-1Outer openings not protected with self-closing doors. back door

Critical - Violation: 45-41-1Portable fire extinguisher tag out-of-date. last tagged 4-07

Critical - Current Hotel and Restaurant license not properly displayed.

Critical - Displayed food not properly protected from contamination.apples

Critical - Employees not informed of acceptable sanitary practices. jeff did not know he was supposed to wear gloves

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. jeff has no proof of training

Critical - Observed employee dry hands on cloth towel after washing.

Critical - Observed extension cord in use for non-temporary period. for crock pot For reporting purposes only.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. triple sink. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

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

Critical - Outer openings not protected with self-closing doors. Repeat Violation.

Critical - Portable fire extinguisher not fully charged. dining room. For reporting purposes only.