Hillsboro Club Dining Room Improves its Sanitary Rating

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, employee turned up heat. **Corrective Action Taken** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. At dining room restroom. Employee put up sign. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over cookies in Bakery walk in, employee moved. **Corrected On-Site**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At loading dock, employee installed during inspection. **Corrected On-Site**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Small ice machined at second cook line. Employee cleaned. **Corrected On-Site** **Repeat Violation**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over 3 comp sink.

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. **Corrected On-Site** **Repeat Violation**

Basic - Employee eating while preparing food. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

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

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken and missing. **Repeat Violation**

Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At both cook line. **Corrected On-Site**

Basic - Nonbagged garbage in dumpster.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at cook line shelf at 76°. PIC heated up and will hold at 135° or above. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site** **Repeat Violation**

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

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. Employee drinking from a water bottle. **Corrected On-Site**

Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Corrected On-Site**

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler door ledge at walk in with glass door access . **Corrected On-Site**

High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sausage links at cook line under a heat lamp for 30 minutes at 93°. Employee moved to a cook line Bain Marie to hot hold. **Corrective Action Taken**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Multiple employees prepping food. Discussed with manager and employees washed hands. **Corrected On-Site**

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. Employees touching toasted bread and RTE grapefruit with bare hands. Discussed with manager and provided reference text. Employee put on gloves. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TCS foods at at cook line prep station sitting in double pans on top of ice with no ice in direct contact of vessel holding TCS foods. Ham 64°, shredded cheddar at 62° and pooled eggs at 60 for 40 minutes. Employee moved containers directly into ice bath and will hold all TCS foods at 41° or below. **Corrective Action Taken**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Corrected On-Site**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator for breakfast menu. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... containers/bowls atop racks in rear hallway near dry food storage.

Basic - Floor tiles cracked, broken or in disrepair. ... in dry food Storeroom.

Basic - Inside/outside of dumpster not clean. ... rank/foul odor coming from dumpster.

Basic - Open dumpster lid. ... dumpster lids missing.

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. ... while dishmachine operator was actively using machine we tested three (3) consectutive cycles. all tested at less than 160°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. ... near mop sink on loading dock.

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

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

Intermediate - Slicer blade guard soiled with old food debris. ... electric slicer.

Intermediate - Slicer blade soiled with old food debris. ... tomato slicer

Basic - Cloth used as a food-contact surface....in walk.in.cooler...

Intermediate - Slicer blade guard soiled with old food debris.

No Violations Were Observed

Basic - Equipment in poor repair.Main Walk.In.Cooler, not maintaining foods at 41° or Lower.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.... Dairy Walk In Cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.WALK.IN.COOLER... (Ambient 42°) ground beef patties 45° raw chicken breasts 45° flank steak 45° beef loins 45° salmon steaks/chilean sea bass/osso buco all thawing 24°**Corrective Action Taken**

Basic - No conspicuously located ambient air temperature thermometers in some holding units.

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid.

High Priority - Vacuum breaker missing at hose bibb.... Exterior mop sink.

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

Intermediate - Spray bottle containing toxic substance not labeled.... Warewash area

Basic - Bowl or other container with no handle used to dispense food.... Stainless dinner plate cover stored at ice machine, used to scoop ice.

Basic - Equipment in poor repair.PROTEIN WALK IN COOLER not maintaining foods at 41° or below.

Basic - Nonbagged garbage in dumpster.... Decomposition odors and heavy infestation of flies.

High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Italian dressing in salad cooler dated 11/15

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.PROTINE Walk.In.Cooler... chicken breasts 45° veal scaloppine 45° beef tenderloins 45° salmon 47° prociutto 48° roast beef 47° salami 47°**Corrective Action Taken**

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.... No sneeze guards at Fruit and Cheese Buffet, at Entree Buffet, at Condiment Buffet, and at Dessert Buffets.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

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

Intermediate - Spray bottle containing toxic substance not labeled. By the 3 compartment sink.

Critical - Observed interior of microwave soiled. Inside top of the microwave oven in the bakeshop.Corrected On Site.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. K-extinguisher in the kitchen.

No Violations Were Observed

No Violations Were Observed

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

Observed moldy ceiling tiles and/or air conditioning vent covers. Soup station

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 10/14/11.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10/14/11.

Critical - Observed dented cans. tomato paste. Corrected On Site.

Observed ice scoop with handle in contact with ice. in ice bucket in employee dining room. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

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

Wash solution not clean. 3 compartment dishwash sink.

Wet wiping cloth not stored in sanitizing solution between uses.

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

Observed build-up of dust or dirt on nonfood-contact surface. fan guard of bakery walk-in cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelfs.

Lights missing the proper shield, sleeve coatings or covers. dry storage room.

Critical - Observed unlabeled spray bottle. yellow liquid in dishwash area.

Critical - Observed unlabeled spray bottle. clear liquid in employee dining room.

Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. turkey gravy dated 08/12/2010. voluntarily discarded . Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. employee dining room reach-in cooler

Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler on main cookline

Critical - Observed soiled reach-in cooler gaskets. employee dining room reach-in cooler

Critical - Observed soiled reach-in cooler gaskets. reach-in cooler on maint cookline

Observed build-up of grease and dust on nonfood-contact surface. some hoodfilters

Observed build-up of dust or dirt on nonfood-contact surface. Fan guard in pastry station walk-in cooler

Observed build-up of dust or dirt on nonfood-contact surface. all fan guards in main walk-in cooler

Observed build-up of dust or dirt on nonfood-contact surface. several kitchen fans

Observed build-up of dust and dirt on nonfood-contact surface. A/C vents throughout kitchen, dishwash area and storage areas

Observed wall in disrepair. wall tiles missing near pastry station

Observed ceiling soiled with accumulated food debris. dishwash area

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

In use food dispensing utensils properly stored

Lighting provided as required. Fixtures shielded

Walls, ceilings, and attached equipment, constructed, clean

Wiping cloths clean, used properly, stored

Employee lockers provided and used, clean

Floors properly constructed, clean, drained, coved

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

No Violations Were Observed

No Violations Were Observed

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize

In use food dispensing utensils properly stored

Single service items properly stored, handled, dispensed

Storage/handling of clean equipment, utensils

Critical - Toxic items labeled and used properly

Critical - Toxic items properly stored

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Foods handled with minimum contact

Critical - Original container: properly labeled, date marking

Plumbing installed and maintained

Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Presence of insects/rodents. Animals prohibited

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)

Critical - Wholesome, sound condition