Ironwood Golf Course Degrades its Sanitary Rating

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket

Basic - Single-service articles improperly stored. Stored on the floor in the outside storage unit. Cups, napkins, etc

Basic - Utensils stored upright with the food-contact surface up. Spatulas. Inverted during this inspection. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken above mozzarella sticks. Moved during this inspection. **Corrected On-Site**

High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Grease cleaner next to cooking oil and flat top grill. Moved during this inspection. **Corrected On-Site**

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

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On callback: has not been cleaned

Basic - Current Hotel and Restaurant license not displayed.

Basic - Plumbing system improperly installed or repaired. Discharge pipe from ice machine not long enough to reach drain making a slime buildup on floor **Corrected On-Site**

Basic - Plumbing system in disrepair. Discharge pipe from mop sink disconnected **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. In upright reachin cream 46, ham 47, turkey 47, hamburgers 47.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pizza holding at 124

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

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. Ham, turkey, hot dogs, hamburgers

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. True reachin

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

No Violations Were Observed

Basic - Carbon dioxide/helium tanks not adequately secured. Bar

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Standing, dirty water in bottom of beverage cooler and beverage cans immersed in the water.

High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**

High Priority - Toxic substance/chemical stored by or with food. Bottles of hand sanitizer on prep table

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

Intermediate - Cold water not provided/shut off at employee handwash sink. Bar

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. Ham, cheese **Repeat Violation**

Intermediate - Handwash sink in kitchen not accessible for employee use due to being blocked by garbage can and heat lamp. Hand sink in dish room blocked by many bottles of cleaning supplies.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen

Intermediate - Spray bottle containing toxic substance not labeled in dish room. Contents unknown.

No Violations Were Observed

Basic - No mop sink or curbed cleaning facility provided.mop sink was removed. Must be reinstalled

Basic - Waste line missing at soda gun holster. Bar

High Priority - Employee stated they dumped mop/cleaning wastewater dumped onto ground out side back door.

High Priority - Toxic substance/chemical stored by or with food. Air freshener, mr clean on shelf over prep table

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

Basic - Ice scoop handle in contact with ice. Bar

Basic - No mop sink or curbed cleaning facility provided.mop sink was removed. Must be reinstalled

Basic - Waste line missing at soda gun holster. Bar

High Priority - Employee stated they dumped mop/cleaning wastewater dumped onto ground out side back door.

High Priority - Toxic substance/chemical stored by or with food. Containers of liquid soap, Clorox wipes on prep table

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

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. Sandwich meat, cheeses

Basic - Accumulation of debris in three-compartment sink.

Basic - Accumulation of food debris/soil residue on handwash sinks.

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

Basic - Wall in disrepair. Under mop sink

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44, chili 48 in reachin

High Priority - Toxic substance/chemical stored by or with food. Oven cleaner

High Priority - Toxic substance/chemical stored by or with single-service items. Lysol **Corrected On-Site**

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

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. Ham, chili

Critical - Ambient air thermometer in holding unit not accurate within /- 3 degrees Fahrenheit. Thermometer in tall two door reach in cooler reads 60. **Corrected On-Site** **Repeat Violation**

Observed old labels stuck to food containers after cleaning. Utensils in storage area.

Observed old food stuck to clean dishware/utensils. Utensils in storage area.

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

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

Observed floor and wall junctures not coved. Kitchen.

Observed wall in disrepair. Below mop sink.

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

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

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Thermometer in two door reach in cooler reads over 50 degrees.Corrected On Site.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of ice machine.Corrected On Site.

Critical - Observed interior of microwave soiled. Repeat Violation.

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

Critical - Observed buildup of slime on soda machine dispensing nozzles.

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

Critical - Hot water not provided/shut off at employee hand wash sink. Behind bar.

Ceiling tile missing. Above three compartment sink.

Observed moldy ceiling tiles and/or air conditioning vent covers. Above three compartment sink.

Critical - Unlabeled toxic container does not bear identifying label. Sanitizer bucket. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured. Bar area. Corrected On Site. Repeat Violation.

Critical - No 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.

Critical - Observed employee food stored with customer food. Corrected On Site.

Observed ice scoop with handle in contact with ice. bar

Critical - Observed soiled reach-in cooler shelves.

Critical - Observed interior of microwave soiled.

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

Unwrapped single-service utensils not presented so that only the handles are touched. forks, spoons. Corrected On Site.

Observed single-service items stored on floor.

Critical - Handwash sink not accessible for employee use at all times. dish area & prep area

Critical - Hand wash sink lacking proper hand drying provisions. kitchen

Observed wall in disrepair. under mop sink

Critical - Observed toxic item stored by food. soaps

Critical - Observed toxic item stored by utensils. wd-40 w/ single service items

Critical - Observed toxic item improperly stored. chemicals stored on clean dish drainboard

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. over 100 ppm in dishmachine

Critical - Observed unlabeled spray bottles of various cleaning products haanging on mop sink.

Critical - Current Hotel and Restaurant license not properly displayed.

Carbon dioxide/helium tanks not adequately secured. bar

No copy of latest inspection report.

Critical - Commercially processed food not reheated to 135 degrees Fahrenheit for hot holding. Hot dogs 96-99F at 10:40am on roller warmer at bar. Unit set to low, rehheating process started approx 9am. Corrected On Site.

Critical - Observed employee food [cream cheese] above foods in walk-in cooler. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza spatula.Corrected On Site.

Critical - No waste receptacle provided at handwash lavatory with disposable towels.

Critical - Observed toxic item stored in food preparation area. Sun tan lotion on prep table.Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.Corrected On Site.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee responsible for reheating and hot holding hot dogs did not know proper hot holding temperature. Corrected On Site.

Critical - Employee training incomplete. Books/materials onsite. Training class scheduled. Some employee training expired.

No Violations Were Observed

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Violation: 17-11-1No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. none

Violation: 24-09-1Observed clean equipment stored on floor. cutting board

Violation: 29-08-1Plumbing system in disrepair. mop sink missing faucet

Critical - Violation: 32-15-1No handwashing sign provided at handsinks used by food employees. in kitchen

Critical - Violation: 53A-07-1No Certified Food Manager for establishment.

Critical - Observed food stored in a prohibited area. beer under plumbing pipes

Critical - Single-use gloves being reused.

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

Observed cutting board grooved/pitted and no longer cleanable. on prep table

Critical - Observed accumulation of debris in warewashing machine and associated equipment.

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

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

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven

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

Observed clean equipment stored on floor. cutting board

Observed single-service items stored on floor.

Plumbing system in disrepair. mop sink missing faucet

Critical - Handwash sink not accessible for employee use at all times. front handsink has cup lids in it. rear handsink has trays in it.

Critical - No handwashing sign provided at handsinks used by food employees. in kitchen

Critical - Hand wash sinks lacking proper hand drying provisions. all three

Critical - Observed toxic item improperly stored. cleaners over food, utensils on shelves. toilet cleaner in drawer with sandwich bags.

Critical - Observed unlabeled spray bottles.

Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Critical - No Certified Food Manager for establishment.

Critical - Employees have not received training related to their assigned duties.

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

Critical - Observed food stored on floor. Chips in kitchen floor.

Critical - Observed uncovered food in holding unit/dry storage area. Apples on bar counter. [need to be wrapped, protected from contamination.

Observed build-up of mold-like substance on surface ice bin lid/exterior.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Interior of unused freezer.

Observed single-service items stored on floor. Napkins in kitchen.

Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.

Observed AC vents soiled with built up debris.

Observed unnecessary items on the premise. Clutter. Repeat Violation.

Carbon dioxide/helium tanks not adequately secured.

1. ALL VIOLATIONS ARE CORRECTEAT THIS TIME.

Carbon dioxide/helium tanks not adequately secured. Repeat Violation.

Clean utensils not stored inverted or in a protected manner. Spoons stored food end up.

Critical - Handwash sink not accessible for employee use at all times. Rear prep and dishwash areas.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hotdogs 56 degrees in reachin cooler

Observed single-service items stored on floor. straws

Critical - Observed toxic item improperly stored. Cleaner in handwash sink

Critical - Observed unlabeled spray bottle. Several Repeat Violation.

Observed unnecessary items on the premise. Rear prep and dishwash areas are cluttered and unorganized.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza hot holding

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions by dishmachine.

Critical - No conspicuously located thermometer in holding unit in 2 door unit.

Critical - No handwashing sign provided at a handsink used by food employees at bar and in ladies restroom.

Observed attached equipment soiled with accumulated dust.troughout kitchen.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Critical - Observed extension cord in use for non-temporary period.used to power a surge protector at door to pro shop. For reporting purposes only.

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.lids not inverted Corrected On Site.

Critical - Observed toxic item stored in food preparation area on prep table with buns.

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

Observed wall in disrepair by mopsink