- Basic - Clams/mussels/oysters removed from original container for long-term storage. Mussel tag not on the container in the walk in cooler. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Thermometer missing in the reach in cooler at the cook line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over the cooked foods in the reach in cooler at the cook line. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Pie filling 9/11/ pico (cut tomatoes) 9/15/14
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta date cooked 9/20 no 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.
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling air conditioning vent covers had accumulation of mold-like substance. Vents in the dish machine area
- Basic - Employee personal items stored in or above a food preparation area. Employee jacket **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. Cooking oil down stairs
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Convection oven
- Basic - Light shield not maintained clean at the dish machine area.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Storage cooler at the cookline **Corrected On-Site**
- Basic - Soda gun holster cup not clean at the bar **Corrected On-Site**
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Drill on the shelf at the prep line. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Carton box stored over the open foods cooling in the walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lamb 49° prepped 12/19/13. Chicken soup 49° in the walk in cooler, cooked 12/19/13
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soup in the walk in cooler at 49°/ lamb 49°
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Storage cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Had sink next to the prep sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Hand sink next to the prep sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast beef in the walk in cooler down stairs, pork sandwich in the cookline reach in cooler. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at the bar **Corrected On-Site**
|
12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw fruits/vegetables not washed prior to preparation. Employee slicing tomatoes without first washing them. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. Two cans of peeled tomatoes.
- 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. Parasite destruction record was available on the last inspection. It was removed from the file. Chef contacted the supplier and second copy will be faxed on 9/4/13 with a copy faxed to my attention.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked chili in the walk in cooler dated 8/23/13.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Chili dated 8/23/13.
- 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. Heavy cream in the prep cooler.
- Intermediate - Encrusted material on can opener blade .
|
9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. Dish washing area.
- Basic - Ceiling vents very rusted at the dish washing area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Working containers at the cookline
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Wet wiping towels under the cutting board. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. License renewed over the telephone. Confirmation # 127064883. Case # 44486 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili cooked 5/14/13 at 46/47? in the walk in cooler . Temperature verified by chef.
- Intermediate - Encrusted material on can opener blade and the holder.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shell eggs in the Caesar dressing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Test kit for the sanitizer buckets.
|
5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/11/2013 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, baking soda. **Corrected On-Site** **Warning**
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Employee at wait area with long fingernails/nail polish serving food **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 54?, ham 53/51?, steak 46?/new York strip 47?/park cheese 56?, butter 76? **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over the cheese in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over partially cooked crab. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Coolers temping at 46?-54? for more than 4 hours **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line units (2) **Warning**
- 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 in the walk in cooler downstairs, **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Corrected On-Site** **Warning**
|
1/9/2013 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. Provided. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. Employee purse stored on the microwave. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Container of milk in the reach cooler. All potentially hazardous foods must be date marked. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. All to-go containers must be stored inverted. Corrected On Site.
|
7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up./ salad station
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods./ chicken tenders and fries Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ butter 47f on cold line/ chipped beef 48f in ric
- Critical - Observed raw animal food stored over ready-to-eat food./ chicken tenders over fries as well as raw pork over fries in reach in freezer Corrected On Site.
- Observed reuse of single-service articles./ small to go containers
- Critical - Observed toxic item stored by food./ next to bread crumbs Corrected On Site.
- Critical - Observed unlabeled spray bottle./ sanitizer spray bottle in dish room Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing./ zero Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name./ spice on bottom prep shelf Repeat Violation.
|
2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic storage containers. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Grills, stove, convection oven.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Bar area.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open container of mozeralla at the cookline. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Lasagna prepped 10/26/11 in the walk in cooler downstairs. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Seasoned flour. Corrected On Site.
|
10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink at the prepline, convection oven area.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. DISHWASHING MACHINE MAY NOT BE USED UNTIL REPAIRED . WASH, RINSE, SANITIZE AT THE 3-COMPARTMENT SINK. Observed technician on the property.
- Light shield maintain clean at the dishwashing area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic storage container on the rack. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Convection ovens.
- Observed gaskets with slimy/mold-like build-up. Reach in freezer next to the ice machine .
- Critical - Observed inaccurate/damaged gauges on dishmachine. Dishwashing machine not heating to the proper temperature after 5 runs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce 45 degrees, cooked 2/3/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stuffed chicken 46 degrees prepped 2/9/11. Removed to freezer to chill down.
- Observed reac-in cooler gasket torn/in disrepair. Reach in cooler before the stove.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed toxic item stored by utensils. Cleaning solution stored next to the clean coffee cups at the waite area. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knife stuck between the printer at the makeline table and the panel.
- Critical - Working containers of food removed from original container not identified by common name. Food containers in the reach in coolers with incorrect dates.
|
2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name. Salt and pepper. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Boiled potatoes 46 degrees, cooked 10/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 53 degrees, cooked 10/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimps 49 degrees, prepped 10/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood bisque 55 degrees, prepped 10/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken sauce 47 degrees, prepped 10/21/10.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baked stuffed potatoes 47 degrees, raw marinated chicken 49 degrees, steak 46 degrees, seafood bisque 56 degrees, pasta 49 degrees, reach in cooler at the cookline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at the cookline not maintaining the proper temperature. Establishment have othe cooling units.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Reach in cooler before the 10 burner stove. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. [Need a splash guard between the handsink and the prep table at the 2-compartment sink.
- Critical. Observed raw animal food stored over ready-to-eat food. Open Container of whip topping stored next to the prepped chicken in the reach in cooler before the stove area. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Mashed potatoes stored next to the raw seasoned chicken in the reach in cooler before the stove area. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drinking water in the reach in freezer next to the mixer.
- Observed clean equipment stored on floor. Dishwashing trays. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Single service serving containers not store inverted throughout . Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Coffee filters left unprotected at the waite area.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked wings 51 degrees, spinnach dip 51 degrees, reach in cooler at the cookline ].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Spinnach dip 51 degrees, per manager prepped 6/18/10].
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. [Chicken wings 51 degrees cooked 6/20/10].
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Displayed food not properly protected from contamination. [Containers of food stored in each other in the reach in cooler at the cooking area]. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [Water filter on the ice machine].
- Observed gaskets/seals on cold holding unit in poor repair. [Torn gaskets at the reach in coolers at the cookline ].
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. [DISHWASHING MACHINE MUST NOT BE USED UNTIL REPAIRED, UTILIZE THE THREE COMPARTMENT SINK TO WASH, RINSE, SANITIZE].
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed soil buildup inside ice bin, at the bar area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue at the cookline .
- Observed build-up of grease on nonfood-contact surface, of hood filters at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, inside the convection ovens.
- Critical. No handwashing sign provided at a handsink used by food employees, at the bar area.
- Critical. Observed the presence of dead insects above the light fixtures in the kitchen area.
- Observed ceiling tiles soiled with accumulated food debris.
- Critical. Electrical outlet missing cover plate. [Dry storage area]. For reporting purposes only.
- 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. [NEW OPERATOR].
|
6/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Golden Bear Golf Club Llc, 6300 Jack Nicklaus Pkwy, Windermere, FL »