WESTCHESTER GOLF AND COUNTRY CLUB
12250 Westchester Club Drive
Florida, 33437
Palm Beach County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 6/5/2024
High Priority
1
Intermediate
5
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing Warning - From follow-up inspection 2024-06-05: Dish machine tested at less than 160F. Triple sink not set up. Observed ware washing being conducted. New dish machine on order Admin Complaint **Corrective Action Taken**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed Corrected On-Site Warning - From follow-up inspection 2024-06-05: Observed employee using hand wash sink to rinse wiping cloths Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo Warning - From follow-up inspection 2024-06-05: 53 days **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto Warning - From follow-up inspection 2024-06-05: 53 days **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2024-06-05: 53 days **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Not provided for any employees Warning - From follow-up inspection 2024-06-05: 53 Days **Time Extended**
Food safety inspection conducted on 6/5/2024 revealed 6 total violations (1 high priority, 5 intermediate, 0 basic).
Inspection on 5/29/2024
High Priority
7
Intermediate
8
Basic
1
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-01-4:Basic - Employee eating while preparing food. Observed employee eating on cook line. Discussed with operator Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen and begin work with utensils/ wrapped bread without first washing hands. Discussed with operator. Operator instructed employee to wash hands Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting limes for beverage garnish with bare hands. Discussed with operator Warning
- 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. Monitored for extended amount of time. Heat strip failed to turn black at hot water ware washing machine. Operator set up sink at 100ppm chlorine for manual sanitizing Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken / raw lamb stored above ready eat cut tomatoes, onions on skewers in #4 reach in cooler on cook line. Operator reorganized Raw beef stored above cooked potatoes in walk cooler #1. Operator reorganized Raw salmon stored on top shelf of speed rack in walk in cooler #2 over cooked chicken. Operator reorganized Corrected On-Site Repeat Violation Admin Complaint
- 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. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi line: sushi rice (68F - Cold Holding) being held at sushi bar since yesterday with no temperature control. Not prepared or portioned today. Provided TPHC written procedure and discussed with operator. See Stop Sale Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggplant (120F-132F - Hot Holding) being held on cook line under heat lamp. Operator states egg plant was cooked less than 1 hour ago. Operator reheated to 165F and held in oven Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at drink station soiled Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink at cook line. Operator removed Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. PIC: Rami Attis/Tanzie Kumalo Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/PIC: Rami Attis/Tanzie Kumamoto Warning
- 16-62-1: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 Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled Corrected On-Site Warning
- 11-26-1: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. Not provided for any employees Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items raw/undercooked. No consumer advisory posted. Printed and provided to operator. Operator posted Corrected On-Site Warning
Food safety inspection conducted on 5/29/2024 revealed 16 total violations (7 high priority, 8 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked chicken chili in walk in cooler. Operator reorganized Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken cooling for 30 minutes (10:45) (83-91F - Cooling); cooked chicken 11:10 (80F-89F - Cooling) being cooled on speed rack on cook line at room temperature. Operator moved to walk in cooler. Discussed proper cooling with operator **Corrective Action Taken**
Food safety inspection conducted on 2/26/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 08B-38-4:Basic - Food stored on floor. Canned food items stored on floor in dry storage. Operator moved to shelf Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer guard soiled
Food safety inspection conducted on 9/27/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).