TIMBER PINES COMMUNITY ASSOC

2340 GRAND PINES BLVD, SPRING HILL 34606

★★★☆☆ (3.2/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10824805

Inspection #: Visit ID: 10747732

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, no sanitizer connected to machine, operator put chlorine jug on, still not sanitizing. Repair company has been called. **Corrective Action Taken** 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. Cook touched sandwich with bare hands to cut, put on plate with bare hand. Discussed with staff and manager on duty Warning
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. Milk bath for breading shrimp, removed from refrigeration approximately 30 minutes, is removed from refrigeration at 11 am and discarded 2 hours later, after lunch. operator will write time on pan Warning

Inspection #: Visit ID: 10747632

Inspection #: Visit ID: 8726249

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0ppm in the bar area. Operator contacted service company. 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 Chili (101F - Hot Holding); French Onion Soup (119F - Hot Holding) in hot holding cabinet in prep area of kitchen near ovens across from the walk-in freezer. Operator stated the items had been in cabinet for less than 4 hours. Operator removed and reheated to 165F. Corrected On-Site Warning
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink to the right of the dishmachine in the bar area used as a dump sink with a strainer filled with ice stored in sink. Employee moved. Corrected On-Site Warning
31B-03-4:Intermediate - No soap provided at handwash sink at two handwashing sinks in the bar. Employee placed soap at handwash sinks. Corrected On-Site Warning

Inspection #: Visit ID: 8549538

08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw comminuted beef stored in drawer over raw fish in reach-in cooler on cook line underneath grill. Employee moved and stored correctly. Corrected On-Site

Inspection #: Visit ID: 8549447

Inspection #: Visit ID: 8347879

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 employee bag stored on can rack in dry storage area and an employee bag stored in warewashing area on rack holding cleaned dishes. Employees moved. Corrected On-Site Warning
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 10 ppm. Operator contacted service company to come out and service the dishmachine and set up three compartment sink with a quaternary solution at 200 ppm. **Corrective Action Taken** Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Feta Cheese (50F - Cold Holding); Chicken (52F - Cold Holding); Hard Boiled Eggs without Shell (45F - Cold Holding)in sandwich station reach-in cooler. Operator had employees move items into the walk-in freezer for rapid cooling. Operator contacted company for service. **Corrective Action Taken** Warning