Port Canaveral Yacht Club Improves its Sanitary Rating

Basic - Build-up of grease on nonfood-contact surface. Shelving under table

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter chips in freezer

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

Basic - Employee personal items stored in or above a food preparation area. Employee drinks in cooler on top shelf above patron food

Basic - Food stored on floor. Flour in kitchen

Basic - Garbage can soiled. Kitchen

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

Basic - Hole in ceiling. Womans room ceiling

Basic - Interior of microwave soiled with encrusted food debris.

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

Basic - Single-service articles not stored inverted or protected from contamination. Bar straws **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Wine container in squeeze bottle

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Fryer and sides

Intermediate - Glasses have drips and water spots on them

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

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, soup and sauce in 2 door cooler. Numerous repeats on this item.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in kitchen

No Violations Were Observed

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. Club manager and kitchen manager **Warning**. Chris took test , retesting this week

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. Club manager and kitchen manager **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

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

Basic - Equipment in poor repair. Portable fan cover missing **Warning**

Basic - Hole in or other damage to wall. Under handsink in kitchen **Warning**

Basic - No mop sink or curbed cleaning facility provided. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Bar straws **Warning**

Basic - Soil residue build-up on nonfood-contact surface. Crock pot on buffet **Warning**

High Priority - Raw animal food stored over ready-to-eat food. Reach in has raw chicken over to matoes **Warning**

Intermediate - Accumulation of food debris/grease on food-contact surface. Ice bin has black mold like substance around it in bar **Warning**

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. Club manager and kitchen manager **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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. Rice **Repeat Violation** **Warning**

Intermediate - Temporary interruption - no alternative supply of water provided. **Corrected On-Site** **Warning**

Basic - Interior of microwave soiled with encrusted food debris.

High Priority - Raw animal food stored over cooked food. Raw pork over fries in freezer

High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cheese **Corrected On-Site**

Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. There is acarpet runner extending into the kitchen **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop handle in product

High Priority - Raw animal food stored over ready-to-eat food. There is raw shrimp over ice cream in sngle door cooler

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. There is raw chicken over raw shrimp in upright cooler 2 door

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Incorrect ending date on Henri card

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.green Dish rack

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

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

Intermediate - The wine glasses on the set up tables are not clean

Basic - Build-up of soil/debris on the floor under shelving. Under spice shelf **Repeat Violation**

Basic - Case/container/bag of food stored on floor in kitchen. Box of soybean oil under hand wash sink

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No handwashing sign provided at a hand sink used by food employees.at outside bar area **Corrected On-Site**

Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Peg board on wall to the last of range **Repeat Violation**

Basic - Single-service articles not stored inverted or protected from contamination. Clam shells on shelf next to fryer

High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Spray can of stainless steel polish next to clean wine carafes on shelf in kitchen **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. No advisory posted. Provided and discussed with Person in Charge the following forms: Employee Health Responsibilities HR 5030-039. Food allergen awareness HR 5030-038. Review of 2009 FDA Food Code changes and the bill of rights. Thermometer calibration reviewed . Additional forms are available at www.myflorida.com/dbpr/hr/forms.html. Manager with a copy to post on wall **Corrected On-Site** **Repeat Violation**

Basic - Floor soiled/has accumulation of debris. Under spice rack

Basic - Food stored on floor. Popcorn box is on the floor

Basic - Food-contact surface not smooth and easily cleanable.pegboard

Basic - Leaking pipe at plumbing fixture. 3 bin sink

Basic - Standing water in handwash sink/ handwash sink draining very slowly.bar

High Priority - Dead roaches on premises. 1 deadroach corrected on site

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

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

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

Observed ice scoop with handle in contact with ice.

Observed nonfood-contact equipment in poor repair. Doorknow B to woman's room is broken

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cream cheese pie Repeat Violation.

Critical - Observed packaged food not labeled as specified by law.oils and 2 red containers on prep table Repeat Violation.

Critical - FLOur has handle of scoop in it Repeat Violation.

Critical - Observed raw animal food stored over ready-to-eat food.whole eggs over ready to eat dressing in 2 door cooler FINAL WARNING

Critical - Observed hand wash sink used for purpose other than washing hands.hat in sink

Food-contact surface not smooth and easily cleanable.old cardboard under food items on shelf FINAL WARNING

Observed residue build-up on nonfood-contact surface.dust on upright cooler vents

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

Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen

Critical - Observed dead roaches on premises.2 in bathroom-womans Corrected On Site.

Critical - Observed the presence of insects, rodents, or other pests.ants in womans room

Observed grease accumulated under cooking equipment.line area

Critical - Observed toxic item stored by food.butane on shelf with food, sauces for dessert

Critical - Observed toxic item stored by utensils.above 3 Bin. stainless polish, etcRepeat 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 - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beef not date marked

Critical - Observed packaged food not labeled as specified by law.oil

Critical - Displayed food not properly protected from contamination.flour scoophas handle in flour

Critical - Observed raw animal food stored over ready-to-eat food.whole shell over dressings in frigRepeat Violation.

Critical - Raw animal food not properly separated from ready-to-eat food.raw beef over raw fish in freezer individually wrapped

Food-contact surface not smooth and easily cleanable.old cardboard has spices on it

Critical - Hot water not provided/shut off at employee hand wash sink.wo mansCorrected On Site.

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

Critical - Hot water not provided/shut off at employee hand wash sink.kitchenCorrected On Site.takes long to come from downstairs

Critical - Observed toxic item stored by utensils.quat next to ladels

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

Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegetables

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

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

Observed food debris accumulated on kitchen floor.food on floor from overnight

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.server trays on floor

Observed single-service articles improperly stored.bar straws unwrapped on bar in customer sneeze range

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

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 17-09-1Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k

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. This violation must be corrected by : 11/24/2010.

Carbon dioxide/helium tanks not adequately secured.bar

Floors not constructed easily cleanable.bar floor peeling

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

Critical - Handwashing cleanser lacking at handwashing lavatory.bar

Critical - Observed an uncovered electrical box. For reporting purposes only.switch by bathroom

Observed food debris accumulated on kitchen floor.filthy under 3 bin sink

Observed ripped/worn tin foil used as shelf cover.

Carbon dioxide/helium tanks not adequately secured.bar

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

Observed food debris accumulated on kitchen floor.under 3 bin sink

Critical - Observed hand wash sink used for purpose other than washing hands.strainer iin handsink

Critical - Observed interior of microwave soiled.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter 80 in pot on stove left over night

Observed ripped/worn tin foil used as shelf cover.

Plumbing system in disrepair.3 bin sink faucet will not turn off

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse . butter left on stove