Gainesville Golf & Country Clb Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Observed the soda machine in the kitchen, the outer edges have accumulation of debris.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Observed multiple drinks on reach-in freezer, cutting boards and prep tables. They were discarded. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.Observed a back pack stored on dry storage rack. The pack was moved to the office. **Corrected On-Site**

Basic - Equipment in poor repair.Observed the door for the ice machine is in poor repair.

Basic - Floor tiles missing.Observed tiles missing on the floor, left of the Dish wash machine.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.Observed soiled apron stored on prep table with cheese. The apron was removed. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle.Observed the pre rinse faucet area with a leak.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Observed a wet cloth stored on a cutting board.

Basic - Wiping cloth sanitizing solution stored on the floor/table.Observed sanitizer buckets on 2 prep tables in the kitchen, that had food on them or are used as a find prep table. They were moved below. **Corrected On-Site**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed the test strip after 3 times did not change color. A 3 compartment sink and chlorine are available.

High Priority - Toxic substance/chemical stored by or with food.Observed in a wood cabinet, spray paint stored over oil. The paint was moved to the office. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Observed the shroud on the ice machine with a substance on it.

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. Observed milk in the small residential reach in cooler, opened and not dated. **Repeat Violation**

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 boiler certificates are expired, 10-15-2015.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Wait station and kitchen soda machine areas have accumulation of debris around the outside of the ice bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.In wait station, drink, no lid/straw, next to soda machine. In the hallway, multiple drinks stored next to condiments.

Basic - Employee personal items stored in or above a food preparation area.Purse in wait station and duffle bag in the kitchen, stored over clean dishes.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Wait staff reach in cooler, across from the bar, milk 47°, butter 47°. Per the Chef, these items are not to be stored in this location. Other items are not time/temperature controlled for safety. **Repeat Violation**

High Priority - Quaternary ammonium sanitizer in pail not at proper minimum strength. 0 ppm. It was dumped, the next item inspected was 250 ppm quaternary ammonia. **Corrected On-Site**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Blue window cleaner in wait station, stored next to coffee pots, and over the soda rack. Blue spray was moved, from the kitchen location. **Corrective Action Taken**

Intermediate - Encrusted material on can opener blade.Can opener soiled, it was moved to the dish machine area. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times.Hand wash sink in the kitchen blocked by large tray.

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. Will the Chef.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Crab salad, per Chef, made yesterday, no date.Milk, opened prior to today, no date, date estimated.Observed 3 open gallons of milk on site today.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Drinks on prep table with blenders. **Corrected On-Site**On callback: drinks on 2 prep tables.

Basic - Soil residue build-up on nonfood-contact surface.Around the edge of the soda ice bin exterior, soil was observed.On callback: the edge of the soda bin still needs cleaned.

Basic - Water draining onto floor surface.From under the Dish wash machine.On callback: water still drains onto the floor, and then flows into the drain.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Both dairy products on the wait station were 47°, as well as the jelly.On callback: milk 48°, jelly 49°, butter 49°, orange juice 49°.Items that are potentially hazardous will be moved to the main kitchen coolers. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT CAN MAINTAIN FOOD AT 41° and below.

Intermediate - Handwash sink used for purposes other than handwashing.Lime slices and ice in the wait station hand wash sink.On callback: lemon slices and ice are in the hand wash sink.

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. Both dairy products and the jelly in the wait station reach in cooler were at 47° or above. The jelly had not been out of the cooler today.On callback: milk 48°, jelly 49°, butter 49°, orange juice 49°. Items that are potentially hazardous will be moved to the main kitchen coolers. DO NOT STORE POTENTIALLY HAZARDOUS FOOD IN THIS COOLER UNTIL IT CAN MAINTAIN FOOD AT 41° and below.

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

Basic - Soil residue build-up on nonfood-contact surface.Around the edge of the soda ice bin exterior, soil was observed.

Basic - Water draining onto floor surface.From under the Dish wash machine.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Both dairy products on the wait station were 47°, as well as the jelly.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Prepped Raw beef over raw fish, glass door reach in cooler. **Corrected On-Site** **Repeat Violation**

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

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Chef

Intermediate - Handwash sink used for purposes other than handwashing.Lime slices and ice in the wait station hand wash 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.No available proof. **Warning**

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. Both dairy products and the jelly in the wait station reach in cooler were at 47° or above. The jelly had not been out of the cooler today.

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Metal pans stacked wet)

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food storage container/container lid cracked or broken.

Basic - Grease accumulated under cooking equipment. (Under cook line equipment)

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

Basic - Leaking pipe at plumbing fixture. (Pipe under counter in dish area leaking)

Basic - Open dumpster lid. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shell eggs over RTE vegetables) **Corrected On-Site**

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

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. (Ice bin in kitchen and ice bin in server drink station) **Corrected On-Site** **Repeat Violation**

Intermediate - Accumulation of encrusted food debris on/around mixer head.

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. (Jugs of milk not marked when opened) **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. (In bulk rice container on shelf) **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Ice buildup in walk-in freezer. (Around door - door doesn't close completely)

Basic - Light not functioning. (In walk-in freezer) **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. (Sink next to office area)

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

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

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Fan cover soiled)

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

Basic - Clams/mussels/oysters removed from original container for long-term storage.

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

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Clams/mussels/oysters removed from original container for long-term storage.

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

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

Basic - Equipment in poor repair. Cookline reachin 45-50

Basic - Food stored on floor. Walkin freezer

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reachin, roast beef 48, chicken 49, potatoes 46, corned beef 57, salsa 47

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

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.many foods misdated. Mac and cheese not dated at all

Intermediate - Spray bottle containing toxic substance not labeled. Manager stated it was Glass cleaner **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Various items 51''F-54''F corrective action moved to another unit

Intermediate - Cold holding equipment incapable of 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. 6 door reach in cooler ambient thermometer reads 59''F

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

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On prep table near grits **Corrected On-Site**

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk,sour cream **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cream brle. **Warning**

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures server cooler reading 51.do not use till able to maintain 41 or below. **Warning**

Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit reading 24 all items 40 **Warning**

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands failed to wash hands before putting on gloves. **Warning**

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

Equipment or utensils not designed or constructed in a durable manner using souffl cup as a scoop **Warning**

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold less than 160.Do not use till able to sanitize at 160 or above. **Warning**

Observed utensils stored on stove handle. **Warning**

Critical - Hand wash sink lacking proper hand drying provisions at sink by grill **Warning**

Critical - Handwashing cleanser lacking at handwashing lavatory in bar area. **Warning**

No copy of latest inspection report. **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**

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 cheese sauce in makeline table dated 5/8/12. PERSON IN CHARGE DISCARDED.Corrected On Site.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk and cream in server cooler.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken salad on top shelf 45 in veggie cooler. corrective action taken discarded.

Critical - Observed food stored on floor salt in boiler room.

Critical - Observed food stored on floor oil jug in dry storage.

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

Observed nonfood-contact equipment in poor repair freezer ice buildup door doesn't closed.

Critical - Observed spray hose at dish sink lower than flood rim of sink. at prep sink.Corrected On Site.

Observed grease accumulated under cooking equipment between equipment in main kitchen.

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

No copy of latest inspection report.

Critical - Some expired proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

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

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours onion soup. Corrected On Site.

Critical - Observed food stored on floor sodas Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.

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

Observed reachin -in cooler gasket torn/in disrepair 2 door.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer. Repeat Violation.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground from rinsing mop heads.

Critical - Observed spray hose at dish sink lower than flood rim of sink at prep sink.

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

Observed food debris accumulated on kitchen floor.

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

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

Critical - Observed uncovered food in holding unit/dry storage area reachin by make table main kitchen.

Critical - Observed interior of microwave soiled by white refrigerator in main kitchen.

Critical - Observed soil buildup inside ice bin by coke machine main kitchen.

Critical - Observed encrusted material on can opener/base.

Critical - Observed encrusted, soiled material on slicer.

Critical - Observed toxic item stored by food. Corrected On Site.

Critical - Observed unlabeled spray bottle at bar area.

No Violations Were Observed

Critical - Required consumer advisory for raw/undercooked animal food not provided for burgers.Corrected On Site.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken breast,turkey both 46 incooler across from fryer.46 ham,turkey in makeline table. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures cooler across from fryers.

Critical - Self serve food not properly protected from contamination cream not covered.

Critical - Observed cloth used as a food-contact surface cloth under cutting board.

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

Equipment or utensils not designed or constructed in a durable manner using souffle cup as a scoop.Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair 6 door victory.

Observed utensils in poor condition lid for panko.Corrected On Site.

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

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

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

Critical - Observed spray hose at dish sink lower than flood rim of sink in prep sink.

Critical - Observed live flies in kitchen.

Ceiling not smooth and easily cleanable peeling in kitchen.

Critical - Observed unlabeled spray bottle window cleaner Corrected On Site.

No copy of latest inspection report.

Critical - Observed expired Food Manager Certification Steve.

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

Lights missing the proper shield, sleeve coatings or covers in kitchen.

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

Observed ceiling in disrepair by dishmachine .

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

Critical - Observed toxic item stored by food.

Critical - Observed unlabeled spray bottle.

Observed wall soiled with accumulated dust fan guard walkin

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

No Violations Were Observed

Ceiling not smooth and easily cleanable ceiling peeling in prep area.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures true in server station.

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

Nonfood-contact equipment not designed and constructed in a durable manner milk racks used for storage.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance shelf coveted with foil.

Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only at bar.

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

Observed attached equipment soiled with accumulated dust.

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

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

Critical - Observed dead roach on premises in handsink.

Critical - Observed expired Food Manager Certification MIRIN SILVA

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only outside for bug light.

Observed grease accumulated under cooking equipment throughout.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat using pan for rice.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue buildup on bottoms at bar.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit many items in reachin. Repeat Violation.

Critical - Observed potentially hazardous food thawed in standing water.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk in server area by barRepeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed spray bottle of water.

Critical - Observed toxic item stored by utensils.

Critical - Observed toxic item stored in food preparation area.

Critical - Observed unlabeled spray bottle bleach and window cleaner.

Observed water draining onto floor surface at dishmachine.

Critical - Outer openings of establishment cannot be properly sealed when not in operation backdoor.

Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Repeat Violation.

Critical - Vacuum breaker mising at hose bibb on spray hose hanging by grill.