THE FOUNDERS GOLF CLUB INC
3800 Golf Hall Drive
Florida, 34240
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/2/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black and pink build up inside the ice bin.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored above and with clean utensils in the server station. Operator removed the items. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign for the bar hand wash sink. Operator posted one. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the kitchen hand wash sink with dishes in it and the bar hand wash sink with ice in it. Operator removed the items. **Corrective Action Taken**
Food safety inspection conducted on 10/2/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 7/2/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed lime build upon the top of the dish machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the oven above the cook line with debris build up.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black build up on the hood filters above the cook line.
- 08B-12-5:Basic - Stored food not covered. Observed multiple food in the walk in freezer not covered.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed an employee crack raw shell eggs, change his gloves, and touch clean equipment without washing their hands. Operator had the employee wash their hands. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed a container of shredded cheese date marked 6/13. Operator disposed of the container. **Corrective Action Taken**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container of shredded cheese date marked 6/13. Operator disposed of the container.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 500ppm quaternary. Operator dumped the solution and remade it to 200ppm. Corrected On-Site
- 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/
Food safety inspection conducted on 7/2/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 12/21/2023
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed lime residue build up on the top of the dishwasher.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees working on the cook line without hair restraints. Operator had employees put on hats. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken over ready to eat rice and vegetables in the walk in cooler. Operator removed meats. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Garlic butter (65F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator placed butter in the reach in cooler. **Corrective Action Taken**
Food safety inspection conducted on 12/21/2023 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 10/3/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03G-43-1:Intermediate - - From initial inspection : 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 variance from the Division of Hotels and Restaurants. Observed establishment vacuum sealing seafood on site and the fish is not frozen before sealing. Warning - From follow-up inspection 2023-10-03: Operator has submitted a HACCP plan and is awaiting approval. Operator has suspended all vacuum sealing until plan is approved. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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 establishment vacuum sealing raw meats and seafood on site without a HACCP plan. Warning - From follow-up inspection 2023-10-03: Operator has submitted a HACCP plan and is awaiting approval. Operator has suspended all vacuum sealing until plan is approved. **Time Extended**
Food safety inspection conducted on 10/3/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Tupperware container used as scope in the flour. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank stored behind the bar unsecured. Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed non-food grade cloths put on multiple ready to eat foods for moisture absorption. Warning
- 08B-38-4:Basic - Food stored on floor. Observed canola oil stored on floor under the cook line. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks stored in the right side standing reach in cooler. Employee removed drinks. Corrected On-Site Warning
- 29-17-4:Basic - Waste line missing at soda gun holster. Observed at left side bar. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed approximately 5lbs of snapper and 4-1/2lbs of salmon that was reduced oxygen packed on site without freezing. Manager set aside food to be discarded. **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef skewers stored over sauces and heavy cream. Employee removed beef skewers. Corrected On-Site Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 5lbs of snapper and 4-1/2lbs of salmon that was reduced oxygen packed without freezing on site. Manager set aside food to be discarded. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter stored at 78F degrees on the cook line. Observed cooked garlic in oil stored above the cook line temping at 62F degrees. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottles containing chemicals stored next to food on the cook line and single service items in the bar area. Warning
- 03G-43-1: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 variance from the Division of Hotels and Restaurants. Observed establishment vacuum sealing seafood on site and the fish is not frozen before sealing. 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 establishment vacuum sealing raw meats and seafood on site without a HACCP plan. Warning
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Observed multiple spray bottles containing cleaner without labels. Warning
Food safety inspection conducted on 8/3/2023 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).