Lauderdale Yacht Club

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

nnObserved sautéed mushrooms (53°F – Cold Holding); sautéed onions (52°F – Cold Holding); raw chicken (49°F – Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

nObserved raw tuna stored in commercial rop, no oxygen flow. Operator cut packaging of tuna open to allow oxygen flow. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

nObserved wet wiping cloth under cutting board at cook line. Operator removed. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

nObserved no hand wash sign at bar hand wash sink. Provided hand wash sign to operator. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

nObserved wet wiping cloth stored on flip top cooler at cook line. Operator removed. Corrected On-Site

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

nObserved raw tuna stored over tuna salad at reach in cooler at cook line. Operator properly stored. Corrected On-Site

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

nObserved sautéed mushrooms (53°F – Cold Holding); sautéed onions (52°F – Cold Holding); raw chicken (49°F – Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.

Intermediate – Handwash sink not accessible for employee use at all times

n1)Observed blender pitcher stored in hand wash sink at bar. Operator removed. Corrected On-Site

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

nObserved fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish. Corrected On-Site