Timuquana Country Club/a La Carte

Basic – Carbon dioxide/helium tanks not adequately secured

In prep area by walk-in cooler, two tanks have chain laying on ground. Repeat Violation

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

At cook line, in reach-in cooler drawer, raw tuna packages still sealed. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

At cook line, one employee with no hair restraint.

Basic – Floor soiled/has accumulation of debris

In walk-in cooler, floor under keg rack soiled.

Basic – Food stored on floor

At River Room drink station area, two case of strawberry margarita mix in plastic bottles stored on floor. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic – Ice bucket/shovel stored on floor between uses

At River Room drink station, ice bucket stored on floor next to soda dispenser. Operator moved bucket. Corrected On-Site

Basic – In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away

At dessert station, dipper well turned off. Manager turned water on

Also, at soup station, two scoops in standing water 89f and 91f. Corrective Action Taken Repeat Violation

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

At cook line, hood filters over grill have grease build up

At cook line, top of pizza oven has build up.

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

At cook line, in reach-in cooler drawers, pan of raw beef stored over pan of cooked rice with no solid divider between drawers.

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

In reach-in cooler at prep area, rice (50F – Cold Holding); butter (47F – Cold Holding). Operator stated door has been opened continuously for prep. Repeat Violation Admin Complaint

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

At prep area, can opener blade has build up. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at large bar has plastic strainer in sink to use as dump sink. Employee removed strainer. Corrected On-Site Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Handwash sink at small bar missing sign, soap and towels

Handwash sink at large bar missing soap.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In reach-in cooler at prep area, rice cooked yesterday with no date

In reach-in cooler at drink station by River Room, half and half not dated. Operator not sure when product was opened, he discarded.