Cooper Colony Golf Course Inc Improves its Sanitary Rating

No Violations Were Observed

Basic - Water draining onto floor surface. Hand wash sink next to fryer.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**

Basic - Equipment in poor repair. Reach in cooler with salad dressings. **Warning**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Ventilation system inadequate as evidenced by condensation on walls/ceiling. Water leaking in a bucket in the walk in cooler.

Basic - Water draining onto floor surface. Hand wash sink next to fryer.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad dressings 50° f **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over tuna salad in reach in cooler at cook line. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to being blocked by four containers of cooking oil. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Raw ground beef in hand wash sink. **Corrected On-Site**

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation** **Warning**

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

Basic - Hood soiled with accumulated grease.

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

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 - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of onion, cases of beer.

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

Basic - Food stored on floor. Cases of water, soda

Basic - Hood soiled with accumulated grease.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw burgers.

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

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**

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

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers. Warning** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Bleach and glass cleaner.

Basic - No mop sink or curbed cleaning facility provided. **Warning**

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

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

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

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

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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

Basic - Food stored in dry storage area not covered.Bag of Flour **Corrected On-Site**

Basic - No mop sink or curbed cleaning facility provided.

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.1door: Salad Dressing 45°F, Cheese 45°F, Tomatoes 45°F. Corrective Action: moved to Better Cooler, Called Mechanic.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

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

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

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Exhaust Fans and Fan Covers

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

Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**

Basic - No mop sink or curbed cleaning facility provided.

Basic - Walk-in cooler gasket torn/in disrepair.

Basic - Wall soiled with accumulated grease.Above Exhaust Fan. **Corrected On-Site**

Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.1 Door Cooler across from Dish Washer not Maintaining required Temperatures. salad Dressings 47°F, Cheese 48°F, Chicken 45°F, Cut Tomatoes 45° F, Sandwich make Cooler, Table top next to Kitchen Table Chicken 47°F, Cheese 47°F,Ham 47°F, Lettuce 47°F, Cut Tomatoes 47°F. Product from these 2Coolers moved in to Walking Cooler. Corrective Action Taken.

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

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big pice of Beef being Thawed in Bucket of Water at Room Temperature. **Corrected On-Site**

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

Basic - Equipment in poor repair. Observed pizza oven in kitchen not functioning. **Warning**

Intermediate - Soda gun soiled. Observed at bar area. **Warning**

Basic - Unnecessary items on the premise.observed behind kitchen. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. Observed near back kitchen door. **Warning**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed franks dated 05/26 today is 6/3 past due by one day. **Corrected On-Site** **Warning**

Intermediate - Walk-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. Observed beef at 49°f **Warning**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef over bread. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed in del field unit on cookline, raw chicken over ready to eat tuna salad. **Corrected On-Site** **Warning**

Basic - Stored food not covered in walk-in cooler. Observed mashed potatoes uncovered. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed raw shell eggs on WIC floor. **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site** **Warning**

Basic - In-use tongs stored on oven door handle between uses. **Warning**

Basic - Equipment in poor repair. Observed pizza oven in kitchen not functioning. **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in kitchen front counter. **Corrected On-Site** **Warning**

Intermediate - Soda gun soiled. Observed at bar area. **Warning**

Intermediate - Accumulation of debris on/around soda dispensing nozzles. **Corrected On-Site** **Warning**

Basic - Unnecessary items on the premise.observed behind kitchen. **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at 200 ppm. **Corrected On-Site** **Warning**

Flammables stored near a source of ignition. For reporting purposes only. Observed soiled towels next to gas water heater. **Corrected On-Site** **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. Observed near back kitchen door. **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Wedding soup at 50f reach in cooler with glass door. Operator voluntarily 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. Observed in reach in coolers and walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wedding soup in reach in cooler at 50f, operator voluntarily discarded. **Corrected On-Site**

Intermediate - No metal stem-type thermometer provided to measure temperature of food products.

High Priority - Raw animal food stored over cooked food. Raw beef over biscuits in reach in cooler across 2 compartment sink. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked pasta. **Corrected On-Site**

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

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

Basic - Clean utensils or equipment stored in dirty container. Observed on dish storage shelf,food prep counter, and cook line.

Basic - Clean equipment stored on floor. Observed under 2 compartment sink.

Basic - Presetting of unprotected tableware. **Corrected On-Site**

Basic - Single-service articles improperly stored. Observed forks and knives in bar area.

Intermediate - Handwash sink not accessible for employee use due to being blocked by bus trays an towels kitchen area next to glass reach in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed next to 2 compartment sink.

Basic - Unnecessary items on the premise. Observed in dumpster area.

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

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

Critical - Observed packaged food not labeled as specified by law.cinnamon buns at bar

Critical - Observed torn packages/bags of food exposing the contents to contamination.

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

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

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

Observed a nonfood-grade basting brush used in food.

Critical - Observed encrusted material on can opener.

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

Critical - Hand wash sink lacking proper hand drying provisions.

Floors not maintained smooth and durable.at bar

Floors not maintained smooth and durable.kitchen

Observed unnecessary items on the premise.

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

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

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

Critical - Observed interior of microwave soiled. Corrected On Site.

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

Observed build-up of grease on nonfood-contact surface.hood filter

Floors not maintained smooth and durable.

Observed wall soiled with accumulated grease.cookline

Observed attached equipment soiled with accumulated grease.window fan

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

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

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

Floors not maintained smooth and durable.bar

Floors not maintained smooth and durable.entire kitchen

Observed wall soiled with accumulated black debris in dishwashing area.

Observed unnecessary items on the premise.non-working reachin cookline

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

Critical - Observed interior of microwave soiled.

Floors not maintained smooth and durable.

Observed attached equipment soiled with accumulated dust.fan Corrected On Site.

Observed unnecessary items on the premise.non operative reachin

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

Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above.bacon not crisp on shelf 80 degrees; Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.

Critical - Observed food stored on floor.potatoes walkin Corrected On Site.

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

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

Critical - Observed soil buildup inside ice bin.

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

Observed utensils stored in crevices between equipment. Corrected On Site.

Observed unnecessary items on the premise.

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

Observed unnecessary items on the premise.

Observed ceiling in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed encrusted material on can opener.

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

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

Critical - Observed raw animal food stored over cooked food.

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

Observed wall soiled with accumulated food debris.

Food-contact surface not smooth and easily cleanable.

Lights missing the proper shield, sleeve coatings or covers.

Observed attached equipment soiled with accumulated grease.fan

Observed ceiling in disrepair.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed interior of microwave soiled.

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

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

Observed wall in disrepair.

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

Carbon dioxide/helium tanks not adequately secured.

Critical - Exit signs not properly illuminated. For reporting purposes only.

Food-contact surface not smooth and easily cleanable.

Critical - No conspicuously located thermometer in holding unit.

Critical - No conspicuously located thermometer in holding unit.

Observed attached equipment soiled with accumulated dust.

Observed attached equipment soiled with accumulated grease.

Critical - Observed encrusted material on can opener.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

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

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

Observed single-service articles stored without protection from contamination.

Critical - Observed toxic item stored in food preparation area.

Critical - Observed unlabeled spray bottle.

Observed unnecessary items on the premise.

Observed wall in disrepair.

Observed wall soiled with accumulated food debris.

Wet wiping cloth not stored in sanitizing solution between uses.