Jacaranda Country Club Degrades its Sanitary Rating

Basic - Attached equipment soiled with accumulated dust, grease, or food debris, pipe close to produce walk in cooler downstairs with mold like substance.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, ceiling in downstairs dry storage area with mold like substance.

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

Basic - Coffee filters not stored in a protected manner to prevent contamination, in waitstaff area.

Basic - Equipment in poor repair, ice cream reach in freezer in downstairs storage area sliding door is in disrepair.

Basic - Food stored in holding unit not covered, taco bowls.

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees, at bar.

Basic - Paper towel used as liner for food container, in mushrooms, in reach in cooler.

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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

Basic - Soda gun holster with accumulated slime/debris, at bar.

Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.

High Priority - Small flying insects in bar area.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 0 ppm. **Warning**

Basic - Equipment in poor repair, walk in cooler door does not close properly, using hot box to keep it close. **Warning**

Basic - Food stored on floor bag of jasmine rice, in office.

Basic - Interior of microwave soiled with encrusted food debris, on cookline.

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.

Basic - Paper towel used as liner for food container, salad.

Basic - Soda gun holster with accumulated slime/debris, at bar.

Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.

Basic - Stored food not covered in walk-in cooler, soup . **Corrected On-Site**

High Priority - Small flying insects in bar area.

Intermediate - Accumulation of food debris/grease on food-contact surface, in hot box.

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.

High Priority - Displayed food not properly protected from contamination, carrots, cheese, tomatoes, salad, sprouts, fruit salad, sauce, at buffet. Partial sneeze guard covering some food but not all.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Hole in ceiling in kitchen.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees, by 3 compartment sink.

Basic - Nonfood-grade garbage bags used in direct contact to store food, used to cover fruit salad in walk in cooler.

Basic - Soil residue build-up on nonfood-contact surface, on ware washing machine.

High Priority - Displayed food not properly protected from contamination, carrots, cheese, tomatoes, salad, sprouts, fruit salad, sauce, at buffet. Partial sneeze guard covering some food but not all.

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

Intermediate - Employee used handwash sink as a dump sink, in waitstaff area.

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. **Warning**

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

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine. **Corrected On-Site**

Basic - Ceiling tile in disrepair, hole , scrubbers used to fill hole on cookline.

Basic - Cloth used as a food-contact surface, to cover prepared fruits in walk in cooler **Corrected On-Site**

Basic - Food stored in a prohibited area, tray of beef stored over trash can.

Basic - In-use utensil stored in sanitizer between uses.

Basic - No handwashing sign provided at a hand sink used by food employees, by 3 compartment sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, fish.

Basic - Soil residue build-up on nonfood-contact surface, in soup holder, water soiled with food particles.

Intermediate - Torn packages/bags of food exposing the contents to contamination,mustard by bread in kitchen.

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on ware washing machine.

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**

Basic - Dumpster overflowing garbage.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - In-use utensil stored in sanitizer between uses, scoop for tuna salad and chicken salad.

Basic - No handwashing sign provided at a hand sink used by food employees, by 3 compartment sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken.

Basic - Stored food not covered in walk-in cooler, boiled eggs.

Basic - Stored food not covered in walk-in freezer, corn and bread.

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, grating cheese. **Corrected On-Site**

Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Salads, cooked meat, boiled eggs and various other food, in walk in cooler.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce walk in cooler

Basic - Ceiling tile missing. Next to office

Basic - Coffee filters not stored in a protected manner to prevent contamination.

Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom, bar.

High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at the dinning area

High Priority - Displayed food not properly protected from contamination. Bread , butter and soups at the dining area.

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

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.

Basic - Stored food not covered in walk-in cooler.

Basic - Food stored on floor.

Basic - Food not stored at least 6 inches off of the floor.

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.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Hood soiled with accumulated grease.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Critical - Observed cloth used as a food-contact surface. wet cloth covering sliced oranges, vegetables Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handling sliced fruit Corrected On Site.

Observed attached equipment soiled with accumulated dust. hood filters

Observed ceiling soiled with accumulated dust.

Critical - Observed food stored on floor. beef walk in cooler Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.

Observed attached equipment soiled with accumulated dust. filters Repeat Violation.

Critical - Displayed food not properly protected from contamination. soup station

Critical - Observed food stored on floor. chicken walk in freezer Corrected On Site.

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

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

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.

Observed attached equipment soiled with accumulated dust. filters

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

Critical - No conspicuously located thermometer in holding unit. Corrected On Site.

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

Critical - Observed cloth used as a food-contact surface.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

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

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

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

Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.

Unwrapped single-service utensils not presented so that only the handles are touched.straws

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

Critical - Observed soil buildup inside ice bin.

Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.

Observed attached equipment soiled with accumulated grease.hoodfilters.

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

Critical - Observed encrusted material on can opener.

Observed open dumpster lid.

Food-contact surface not smooth and easily cleanable.cloth towels.

Observed open dumpster lid.

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

Critical - Observed unlabeled spray bottle.

Critical - Vacuum breaker mising at hose bibb.canwash