Pine Tree Golf Club Inc

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. See stop sale. Warning

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator reset booster and retemped at above 160F Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored above pasteurized crab cakes in walk in cooler. Operator reorganized Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Tuna salad date marked 1-18 in produce walk in cooler. See stop sale. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Raw Salmon, Raw Mahi stored thawed in ROP in walk in cooler. Warning

Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment packaging raw fish using an ROP method, not frozen entire time Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Repeat Violation Warning

Intermediate – No proof of required state approved employee training provided for employees hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Establishment packaging tcs foods using an ROP method to be held longer than 48 hours Warning

Intermediate – Raw oysters from different original containers mixed together prior to preparation for service. Warning