Ocala Golf Club Banquet Hall

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale

Reach-in cooler at the cook line, observed ham date marked 10/14/2023.

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination

At the dining area, cookies not covered, Manager covered. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

In walk-in cooler, blue berries with mold like substance Repeat Violation Admin Complaint

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

At the buffet station, coleslaw 58F, item will be discarded at end of lunch time (2:30).

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Reach-in cooler at the cook line, sausage and hot dogs no date marked, Employee dated. Corrected On-Site

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

For dish machine Repeat Violation

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233

No documents available at inspection time 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

For one male employee Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

At the triple sink, spray bottle with yellow substance not labeled.