THE CLUB AT MEDITERRA
15755 CORSO MEDITERRA CIR
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/19/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/16/2025
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site** **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Corrected On-Site** **Warning**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Operator discarded container. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container. **Corrected On-Site** **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching trash container and not washing hands before putting on gloves. Educated employee. Employee washed hands. **Corrected On-Site** **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. Observed tomato sauce 109F hot hold less than 4 hours. Operator removed double pan and reheated sauce to 165F on stove. **Corrective Action Taken** **Warning**
- 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. Observed reduced oxygen packaging with cooked short rib dated 01/06/25 in walk in cooler and cooked chicken dated 01/09/25 at cook line. Stop Sale. Operator discarded foods. **Corrective Action Taken** **Warning**
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed reduced oxygen packaging conducted with cooked short ribs. Observed reduced oxygen packaging conducted on raw meats and bacon in walk in freezer. **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduce oxygen packaging conducted on cooked short rib. **Warning**
Food safety inspection conducted on 1/16/2025 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).