Cocoa Bch Country Club Improves its Sanitary Rating

Basic - - From inspection on 2016-12-27: Basic - Ceiling tile missing. Main kitchen **Warning** - From follow-up inspection on 2016-12-29: **Time Extended**

Basic - Ceiling tile missing. Main kitchen **Warning**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers have watches on **Warning**

Basic - Employee with no hair restraint while engaging in food preparation. Cook in main kitchen **Warning**

Basic - Gaskets with slimy/mold-like build-up. Cook line **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. 0 ppm **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked shredded chicken 50° manager discarded **Warning**

Basic - Nonfood-contact equipment in poor repair. Booth fabrc torn and dirty

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.

No Violations Were Observed

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dry storage wall has splash on it

No Violations Were Observed

Basic - Hole in wall. Dry storage

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey 45f, yellow cheese 45f Corrective action taken **Warning** **Corrected On-Site** **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Equipment in poor repair. The prep box on the line has tile pieces under the hells

Basic - There is a leaking prep box holding water. Line prep box

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46f, ham 45f Corrective action taken

Intermediate - Encrusted material on can opener blade.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.lettuce 59f. Corrective action taken

Intermediate - Certified Food Manager or person has no verifiable health policy.

Intermediate - Employee training does not include food allergen awareness information.

Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Alicia

High Priority - Employee with bandaid without finger cot or secondary barrier

Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**

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

Basic - Soil residue build-up on nonfood-contact surface.fan cover

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

Observed single-service articles stored without protection from contamination.stirrers on bar

Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.dead insects in counter by soup vatCorrected On Site.

No Violations Were Observed

Critical - Observed uncovered food in holding unit/dry storage area.open food not under sneeze guard Repeat Violation.

No plan review submitted and renovations in progress. dishwasher and handsink installed

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.parseley Corrected On Site.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.turkey 56f,cheese 54f Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Observed ceiling in disrepair.rusty tile brackets are rusted through

No Violations Were Observed

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Light not functioning.hood

Critical - Observed food employee touching ready-to-eat food with their bare hands lemons Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands.cutting board Corrected On Site.

Observed wall soiled with grease

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.chicken

Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.