St Petersburg Country Club Res

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Bowl or other container with no handle used to dispense food. Portioning cup in baking powder Repeat Violation

Basic – Cardboard used to line food-contact shelves

Dry storage shelves

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents over cook line

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. Raw tuna on cook line

Basic – Cutting board has cut marks and is no longer cleanable.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp DM at bar not reaching proper temperature for sanitation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On shelf over prep table on cook line

Basic – Floor soiled/has accumulation of debris

Under cook line

Basic – Food stored on floor

Boxes of food on floor in walk-in freezernCooking oil on floor in dry storage

Basic – In-use tongs stored on equipment door handle between uses. Oven door handles

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

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris

Convection oven

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

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Wall fans on cook line soilednHood filters soilednCooler gaskets soiled on cook line

Basic – Old labels stuck to food containers after cleaning. Plastic containers on storage shelves

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Broken glass in chest cooler at bar

Basic – Single-service articles not stored inverted or protected from contamination. Coffee filters not protected

Basic – Stored food not covered. Ice cream in chest freezer

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over chicken salad in walk-in cooler

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Basic – Waste line missing at soda gun holster

Behind bar over drink ice

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flies at bar

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water line over stove on cook line

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Grills surface soiled

Can opener blade soiled

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by baking sheet

Hand sink in dishwashing room blocked by bucket, removed Corrective Action Taken

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line

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.