Southwinds Golf Course Clubhouse, 19557 Lyons Rd, Boca Raton, FL - Restaurant inspection findings and violations

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Business Info

Name: SOUTHWINDS GOLF COURSE CLUBHOUSE
Type: Permanent Food Service
Address: 19557 Lyons Rd, Boca Raton, FL 33434
License #: 6020291
Total inspections: 12
Last inspection: 08/25/2014
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Inspection findings

Inspection Date

Type

Disposition
  • High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 74°, cream cheese 74°, moved items into reach in cooler to return to 41°
  • Intermediate - Ice chute soiled/build up of mold-like substance/slime.
 08/25/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 2/11/2014Routine - FoodInspection Completed - No Further Action
  • 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. **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
 11/5/2013Routine - FoodInspection Completed - No Further Action
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chili 82° voluntary discarded chili.. Crock pot unplugged for less than an hour as per management.
 8/6/2013Complaint FullInspection Completed - No Further Action
  • Basic - Soiled reach-in cooler gaskets. Rear prep area cooler .
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Coca cooler.
  • Intermediate - Cutting board(s) stained/soiled.
 4/12/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hot water not provided/shut off at employee hand wash sink. 71 degrees at men's restroom .
  • Critical - No conspicuously located thermometer in holding unit. black cooler in front counter area . Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. door rail at beer cooler.
 11/27/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 3/30/2012Routine - FoodCall Back - Complied
  • Critical - EXPIRED f 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. Pro
  • No copy of latest inspection report.
  • Critical - No handwashing sign provided at a handsink used by food employees.FRONT HANDWASH SINK
  • Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.FRONT 3cs QUAT HAS CHLORINE STRIPS
 1/24/2012Routine - FoodWarning Issued
  • Critical - Hand wash sink lacking proper hand drying provisions.FRONT COUNTER
  • Critical - Handwashing cleanser lacking at handwashing lavatory.FRONT COUNTER
  • Critical - No conspicuously located thermometer in holding unit.WHITE UPRIGHT REACHIN
  • Critical - No handwashing sign provided at a handsink used by food employees.FRONT COUNTER
 7/11/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hotel and Restaurant license not properly displayed.
  • Critical - No conspicuously located thermometer in holding unit.UPRIGHT REACHIN
  • Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
 1/26/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Manager lacking proof of Food Manager Certification.
 8/9/2010Food-Licensing InspectionInspection Completed - No Further Action
  • Critical. All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 30 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. All public food service establishments must provide the division with proof of food service manager certification upon request...
 8/9/2010Food-Licensing InspectionInspection Completed - No Further Action

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