- Basic - Carbon dioxide/helium tanks not adequately secured. Helium tank downstairs not secure-chain hanging in front of tank not adequate to prevent fall **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in downstairs walk on cooler has some dust build up on them **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. In kitchen on cooks line
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open package of raw chicken tenders store over in house wrapped seafood in reach in freezer on cooks line **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Chicken soup marked for 9 days **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Tank upstairs but soda boxes not secure **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers in walk in coolers upstairs and downstairs have some build up on them
- Basic - Single-service items stored on floor. Several cases of cups on floor in down stairs storage room
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. Club member behind bar to scoop ice for self. Corrective aciton-manager closed off area and removed all ice and cleaned scoop
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 47°, fish 46°, chicken breasts 46° all in stand up,cooler on cooks line. Corrective aciton-chef placed all items in ice bath and will monitor temperatures
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over cole slaw in stand up cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of of unit has some black mold like build up in it
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks throughout not secure **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chefs drink on make table in kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them in glass doored cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken breasts 47° in reach in cooler on cooks line. Corrective action-moved to freezer **Repeat Violation**
- 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. Employee working in kitchen does not have his card with him.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomatoes and salad mix prepared yesterday not date marked **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees cards expired on 07/13/2013
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above clean side of dish machine
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Packs of smoked salmon have no documentation. Salmon must be cooked
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hamburger patties 48? in stand up cooler in kitchen Corrective action-placed ice bags on product
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Packs of mahi mahi dated 4/01/13 Corrective action-voluntarily discarded
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. **Corrected On-Site**
- Critical - Manager lacking proof of Food Manager Certification. Tracy
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees 2 weeks only
- Critical - Observed dead roaches on premises. One dead by walk in cooler downstairs by door to golf carts, cleaned up **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. Vent in 1 door upright reach in cooler by cook line
- Plumbing system in disrepair. Faucet at 3 comp sink loose
- Critical - Vacuum breaker mising at hose bibb. 3 comp sink
- Critical - Working containers of food removed from original container not identified by common name. Bulk container **Corrected On-Site**
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
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