Gainesville Golf & Cc Degrades its Sanitary Rating
7300 SW 35th Way
Gainesville, FL 32608
Health Inspection Reports
3/9/2016 | 5 Violations | Rating 4.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Observed accumulation of soil in the reach in display cooler in the seating area, bottom shelf.
Basic - Reach-in cooler shelves with rust that has pitted the surface.Observed the display cooler shelves rusted.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Observed in the reach in cooler, tuna salad 44°, chicken salad 44°. The lids were taken off to promote cooling.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.Observed both certificates are expired on 10-15-2015.
10/15/2015 | 2 Violations | Rating 4.75/5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.Chest freezer and residential both lacking thermometers.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Milk 47°, beef 47°, thermostat turned down. Ice was being procured to help cool down.
4/21/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
2/20/2015 | 3 Violations | Rating 4.25/5
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Melted butter 78°. The butter is reheating, and a double boiler was set up.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Bleached out test strip. Staff was advised to dump and remake. **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.No proof available for any employees. **Warning**
9/19/2014 | 8 Violations | Rating 3.5/5
Basic - Build-up of grease/dust/debris on hood filters. ( filters over fryers has build-up of grease)
Basic - Dead roaches on premises. (4 dead roaches behind equipment - Corrective action taken)
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Tuna 47°f, sliced tomatoes 46°f, hot dogs 47°f, ham 47°f, turkey 46°f, milk 46°f)
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shell eggs over RTE hot dogs in upright refrigerator)
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (Chlorine sanitizer in towel bucket over 200 ppm - corrected to 100 ppm) **Corrected On-Site**
Intermediate - Accumulation of encrusted food debris on/around mixer head. (Milk shake mixer soiled) **Corrected On-Site**
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. (Milk not marked when opened) **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
3/19/2014 | 6 Violations | Rating 3.75/5
Basic - No handwashing sign provided at a hand sink used by food employees.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Handwash sink not accessible for employee use at all times. (Chair blocking sink) **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. (Pans in sink) **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
1/7/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
11/27/2013 | 10 Violations | Rating 3/5
Basic - In-use utensil stored in sanitizer between uses.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Bun, lettuce
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Eddie
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
11/13/2013 | 13 Violations | Rating 2.5/5
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil stored in sanitizer between uses.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Bun, lettuce
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger 47, hot dogs 47, turkey 53 in reachin. **Admin Complaint** **Repeat Violation**
High Priority - Sewage/wastewater backing up through floor drains. Waste water with food debris bubbling up through floor drain when triple sink or handsink is used. This kitchen is approximately 12 ft by 12 ft. Cook has to walk through the waste water due to size of kitchen.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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. Eddie
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
11/12/2013 | 14 Violations | Rating 2.25/5
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil stored in sanitizer between uses.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. Bun, lettuce
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger 47, hot dogs 47, turkey 53 in reachin. **Admin Complaint** **Repeat Violation**
High Priority - Sewage/wastewater backing up through floor drains. Waste water with food debris bubbling up through floor drain when triple sink or handsink is used. This kitchen is approximately 12 ft by 12 ft. Cook has to walk through the waste water due to size of kitchen.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink
Intermediate - Handwash sink not accessible for employee use at all times. Chair in front of handsink
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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.
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. Eddie
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Foods mis- dated
5/8/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
4/12/2013 | 5 Violations | Rating 4/5
High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various items 51-54 degrees Fahrenheit. Corrective action. Moved to another unit. Priority: High Priority
Intermediate - Observed cold holding equipment incapable of makintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do no store potentially hazardous(time/temperaturecontrolforsafety)food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 6 door reach in cooler ambient thermometer reads 58 degrees Fahrenheit. Priority: Immediate
Basic - Observed case/container/bag of food stored on floor in dry storage area. Box of potatoes. Corrected On-Site Priority: Basic
High Priority - Observed dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Corrected On-Site.
High Priority - Observed wiping cloth sanitizing solution bucket stored near/on/above foodpreparation surface or food. On prep table near grits. Corrected On-Site. Priority: High Priority
2/13/2013 | 1 Violations | Rating 5/5
No proof of required state approved employee training provided. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.**Warning**
11/20/2012 | 2 Violations | Rating 4.75/5
Observed single-service articles improperly stored plastic ware not protected. **Warning**
Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.**Warning**
5/17/2012 | 4 Violations | Rating 4.75/5
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Critical - Observed soil buildup inside ice shoot.
Observed residue build-up on nonfood-contact surface inside chest freezer.
No copy of latest inspection report.
12/1/2011 | 3 Violations | Rating 4.5/5
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparationraw burgers above plant food.
Observed grease accumulated on kitchen floor around fryer.
Critical - Observed unlabeled spray bottle sanitizer Repeat Violation.
6/27/2011 | 3 Violations | Rating 4.25/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced cheese/hot dogs.
Critical - Observed soil buildup inside ice shoot by snack bar.
Critical - Observed unlabeled spray bottle window cleaners.
9/16/2010 | 3 Violations | Rating 4.25/5
Critical - Observed raw animal food stored over ready-to-eat food eggs above salads. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed unlabeled spray bottle.
2/27/2009 | 5 Violations | Rating 4.25/5
Critical - Displayed food not properly protected from contamination apples.
Observed gaskets/seals on cold holding unit in poor repair.
Observed grease accumulated on kitchen floor under fryers.
Critical - Observed soil buildup inside ice bin.
Critical - Observed unlabeled spray bottle.
9/30/2008 | 9 Violations | Rating 3.5/5
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. several broken For reporting purposes only.
Observed garbage on the ground and/or pad around dumpster.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter 41 Corrected On Site.
Observed residue build-up on nonfood-contact surface outside of icemachine.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed toxic item stored by utensils. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb.
Critical - Working containers of food removed from original container not identified by common name sugar