Bradenton Country Club

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Observed in Walk in cooler in back kitchen area Beef Chili (56F – Cooling).nPerson in charge stated it has been cooling in the Walk in cooler since 11/16/23

Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded the Beef Chili. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Observed in dishwasher area employee went from soiled end to clean and failed to wash hands

Educated Person in charge on Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee removed soiled dishes and washed hands. Corrective Action Taken Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed in Walk in cooler raw Salmon over salsa and Cheese

Educated Person in charge on safe refrigerator storage and emailed handout to Person in charge nPerson in charge removed raw Salmon. Corrected On-Site Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nObserved in Walk in cooler in back kitchen area Beef Chili (56F – Cooling).nPerson in charge stated it has been cooling in the Walk in cooler since 11/16/23

Educated Person in charge Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Person in charge voluntarily discarded the Beef Chili. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed on buffet in dining room area Chicken salad (52F – Cold Holding); Tuna salad (50F – Cold Holding); Cheese (52F – Cold Holding); Egg salad (49F – Cold Holding)nEducated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Person in charge stated that the buffet was setup for appropriately 1 hour .nPerson in charge removed all 4 food items and placed them in the Walk in cooler. Corrective Action Taken Warning

Intermediate – No color/concentration comparison chart available for chemical test kit used to check sanitizer. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Educated Person in charge and printed and emailed a copy to Person in charge

Person in charge read agreement and signed. Corrective Action Taken Repeat Violation Warning

Intermediate – No soap provided at handwash sink in main kitchen area on cooks line

Person in charge filled soap. Corrected On-Site Warning

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