Hillcrest Country Club Degrades its Sanitary Rating

Basic - Carbon dioxide/helium tanks not adequately secured.

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

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

No Violations Were Observed

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees at entrance to kitchen.

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.

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

Intermediate - Handwash sink used for purposes other than handwashing. Employee washing glassware in sink next to cook line.

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.

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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - Two-compartment sink used for warewashing.no sanitizing. Operator told employees to stop washing dishes.

No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup in walk in cooler at 53°F, cooked yesterday. See stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 49°F in reach in cooler next to cook line over night. See stop sale

High Priority - Raw ground beef and chicken cold held at greater than 41 degrees Fahrenheit.49°F in reach in cooler next to cook line over night . See stop sale

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

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walk in cooler at 53°F in deep container. See stop sale

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. Next to cook line at 47°F ambient temperature. All temperature contrle food was discarded. See stop sale.

Basic - Cove molding at floor/wall juncture broken/missing. Under 2 compartment sink next to dish machine.

Basic - In-use tongs stored on oven door handle.

Basic - No handwashing sign provided at a hand sink used by food employees. To the right of cook line.

Basic - Wall soiled with accumulated black debris in dishwashing area under 2 compartment sink.

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. Cook sprinkled bread crumbs on top of already cooked Broccoli, which was prepared for hot holding at the Buffet.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut Melon in fruit salad at Buffet left at room Temperature 50°F. Advised that Melon once cut, can be time or temperature controlled.fruit salad was discarded. See stop sale.

Basic - Food debris accumulated on kitchen floor under three compartment sink.

High Priority - Small flying insects in bar area.

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

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

Basic - Case/container/bag of food stored on floor in walk-in freezer. Seafood, chicken and produce.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic bins not inverted.

Basic - Floors not maintained smooth and durable. Around drains in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.

Basic - Panko scoop handle in contact with Panko,

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 64°F at Buffet

High Priority - Employee failed to wash hands before putting on gloves to work with food.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon at Buffet 54°F.

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

Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken **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. Cheese reach in

High Priority - Raw animal food stored over ready-to-eat food.chicken and salmon over olives walk in **Corrected On-Site**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.for self serve shrimp and fruit

Basic - Food stored in holding unit not covered.bread with bacon **Corrected On-Site**

Basic - Food stored on floor.boxes pasteurized eggs walk in

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment in poor repair.grill missing front cover plate

Basic - Sliding door ice machine cracked or broken.ice machine door

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

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

Intermediate - Handwash sink used for purposes other than handwashing.spoon in it **Corrected On-Site**

High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.manager discarded

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen torn rear door.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dish area

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.insect spray **Corrected On-Site**

No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.

Insurance inspectorys boiler report not posted in boiler room. For reporting purposes only.

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

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.under charcoal grill and front plate missing

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin.interrior white portion

Critical - Observed bathroom doors left open other than during cleaning or maintenance.employee rest room

Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee rr.

Observed hole in wall.

Observed wall in disrepair.peeling paint behind ice machine area

Observed attached equipment soiled with accumulated grease.under charcoal type grill

Light not functioning.hood

Critical - Observed frayed/spliced electrical wires. For reporting purposes only.break room

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

Critical - Observed uncovered food in holding unit/dry storage area-lemons, tea in counter.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice shovel sitting on machine.Repeat Violation.

Critical - Observed soil buildup inside ice bin-snackbar

Critical - Observed bathroom facility AND DOOR, lightswitch not clean-ladies.

Wall not smooth and easily cleanable-window between ice machines.

Wall not smooth and easily cleanable-around vegetable walkin.

Critical - Observed flammables and debris stored in laundry room. For reporting purposes only--charcoal in linen room.Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

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

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location-ice scoops.

Nonfood-contact equipment not designed and constructed in a durable manner-wood under preep table chipping off

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.--RUSTED locked meat cooler

Critical - Observed soiled walkin-in cooler gaskets-KOOLLCO-meat.

Critical - Observed soiled reach-in cooler gaskets-2-door ice machine gasket under lids AND SINGLE DOOR

Critical - Observed encrusted material on can opener.

Observed single-service articles stored without protection from contamination-auminum pans/lids,cups face up in dry storage

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

Critical - Hand wash sink lacking proper hand drying provisions-employee mens.

Critical - Observed objectionable odors in bathroom-employee mens.

Observed food debris accumulated on kitchen floor-walkin-fruit

Observed food debris accumulated on kitchen floor-dry storage

Clean clothes and linen not properly stored in clean dry place until used.-linens falling off shelf

Critical - Electrical outlet missing cover plate. For reporting purposes only-next to employees men room.

Critical - Observed flammables and debris stored in laundry room. For reporting purposes only.-charcoal/fluid stored with cloth apron room

No copy of latest inspection report.

No Violations Were Observed

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.

Hose, Construction and Identification. A hose used for conveying DRINKING WATER from a water tank shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition; (D) Finished with a SMOOTH interior surface; and (E) Clearly and durably identified as to its use if not permanently attached.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.

Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.

(A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least ...(6 inches) above the floor.

Critical - (b) A two-stage regulator system or an integral two-stage regulator in accordance with 3-2.12.1 shall be installed on all vapor withdrawal systems. Regulators shall be protected from the elements in accordance with 3-2.12.4.

Theme park food carts shall operate adjacent to or within 300 feet of the support facility.

Theme park food carts shall operate adjacent to or within 300 feet of the support facility.

Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Please see inspection report for more details.

Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.

Critical - Mechanical WAREWASHING EQUIPMENT, Hot Water SANITIZATION Temperatures. (A) Except as specified in Paragraph (B) of this section, in a mechanical operation, the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than ...(194 degrees Fahrenheit), or less than: (1) For a stationary rack, single temperature machine, ...(165 degrees Fahrenheit); or (2) For all other machines, ...(180 degrees Fahrenheit). (B) The maximum temperature specified under Paragraph (A) of this section, does not apply to the high pressure and temperature systems with wand-type, hand-held, spraying devices used for the in-place cleaning and SANITIZING of EQUIPMENT such as meat saws.

Critical - Please see inspection report for more details.

Critical - Please see inspection report for more details.

Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.

Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

Critical - Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).

Critical - Each theme park food cart other than those offering only prepackaged or packaged foods shall be provided with adequate, conveniently located, handwashing facilities for employee use equipped with hand cleansing soap or detergent.

Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.

Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.

Critical - Please see inspection report for more details.

Carbon dioxide/helium tanks not adequately secured.

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

Critical - Observed encrusted material on can opener.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar in stockroom

Critical - Observed no backflow preventer at a hose bibb in dish washing area

Observed open dumpster lid. Corrected On Site.

Observed soda gun holster with accumulated slime/debris. in bar

Critical - Observed uncovered food in holding unit/dry storage area. in wic 3

Critical - Observed uncovered food in holding unit/dry storage area. sugar in stockroom Corrected On Site.

Critical - Observed unlabeled spray bottle. in dish washing area

Observed wall soiled with accumulated dust. in kitchen next to mixer

Observed wall soiled with accumulated food debris. in kitchen

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic 3

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured.

Critical - No handwashing sign provided at a handsink used by food employees.in kitchen next to microwave Corrected On Site.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. meats , produce in wic next to ice maker

Critical - Observed food stored on floor. rice in stockroom

Observed garbage on the ground and/or pad around dumpster.

Observed open dumpster lid.

Critical - Observed uncovered food in holding unit/dry storage area. meats ,salads in wic next to 3 compartment sink

Critical - Observed uncovered food in holding unit/dry storage area. rice in stockroom , flour, sugar in kitchen

Wet mop not hung to dry.