ABERDEEN GOLF & COUNTRY CLUB
8251 ABERDEEN DR, BOYNTON BEACH 33472
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/23/2024
High Priority
4
Intermediate
8
Basic
2
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at at east side of cook line
- 08B-12-5:Basic - Stored food not covered...multiple soup, sauce not covered in walk in cooler . Employee covered. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw steak, partial cooked chicken above cooked fennel , tomato sauce in speed racks in walk in cooler . Employee properly stored. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sous vid cauliflower 50F, butter 51F , slice tomato 51F, hamburger 50F , steak 51F , honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today ,food being held more than 4 hours (since yesterday). Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sous vid cauliflower 50F, butter 51F , slice tomato 51F, hamburger 50F , steak 51F , honey glazed 51F, corn 51F in reach in drawer across from grille in kitchen, per chef food not prepped or portion today ,food being held more than 4 hours (since yesterday). Stop sale issue . Chef discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...at buffet cold and hot holding area , food being held less than 4 hours . Discussed with chef, chef stated that buffet from 10:30am to 2:20 pm then food going to be tossed , employee time marked Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied...chef put it back . Corrected On-Site
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information...discarded food due to temperature abuse. Corrected On-Site
- 03C-90-4:Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request... Cooking non continuous cooking chicken ( partial cooking) in walk in cooler .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade . Employee cleaned Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at east side of cook line
- 31B-03-4:Intermediate - No soap provided at handwash sink at east side of cook line
Food safety inspection conducted on 2/23/2024 revealed 14 total violations (4 high priority, 8 intermediate, 2 basic).
Inspection on 11/3/2023
High Priority
6
Intermediate
4
Basic
0
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours . stop sale issue . Employee discarded food. ... Ham burger 45°-51° in reach drawer below grill at kitchen , per chef food being held less than 4 hours . Employee moved food another acceptable cooler . **Corrective Action Taken**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized....dishwashing machine not sanitized.
- 22-57-6: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.... Engineering fixed it and Heat strip failed to turn black at time of inspection.
- 14-86-1:High Priority - Non-food grade paper used as liner for food container fried sage , cut green onion . Chef moved paper towel . Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler , per chef food was cooked last week .
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....stored tong in handwashing sink at kitchen, chef moved . Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen , chef provided. Corrected On-Site
- 02A-02-4:Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage...provided proper consumer advisory. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.... onion jam at walk in cooler , per chef food was cooked last week . Stop sale issue . Chef discarded food. **Corrective Action Taken**
Food safety inspection conducted on 11/3/2023 revealed 10 total violations (6 high priority, 4 intermediate, 0 basic).