Sarasota Bay Club

Basic – Unclean building components, attachments or fixtures

Fan covers in the walk-in cooler soiled.

Basic – Wall soiled with accumulated grease, food debris, and/or dust

Wall in the dishwasher area soiled behind the sprayer hose

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

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

Employee touched their face around the nose area then clean utensils without washing hands

Employee washed their hands. Corrected On-Site

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

Container of processed eggs 52F stored at room temperature on the cook line

Employee stated the eggs had been at room temperature for approximately 30 minutes

Employee placed the eggs in the reach in cooler. Corrective Action Taken

Intermediate – Clam/mussel/oyster tags not marked with last date served

Tags for shell oysters.

Intermediate – Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed

Hand washing sink in the back kitchen bakery area removed. 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

Emailed to the chef, they printed one copy and reviewed and filled out with a employee. Corrective Action Taken

Intermediate – No soap provided at handwash sink

No soap at the hand washing sink next to the dishwasher

Employee placed soap at the dishwasher. Corrected On-Site