Country Club of Ocala

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink on cookline has water with highest tempurature of 71F

Intermediate - Well water testing report/documentation is not available upon request.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf in warewash area. All were flipped. **Corrected On-Site**

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. Male employee in prep area cutting green onions touching stalk and chopping without gloves on.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bin of chicken stock with a date mark of 9/10, discard date was yesterday 9/16. Manager discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in walk in cooler located in prep area. Manager discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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. Employee using machine near server station for silverware and plates. 0 ppm chlorine, machine has sticker stating it is in chemical mode. Manager had employee set up sanitizer at triple sink. **Corrective Action Taken** **Warning**

Intermediate - Handwash sink not accessible for employee use at all times. Roll cart in front of hand washing sink near walk in cooler. Moved during this inspection. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Spoon inside hand sink in server station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Two heads of lettuce on shelf over sliced onions. Onions were moved during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans in back ware wash area are wet nested.

Basic - Employee with no hair restraint while engaging in food preparation. One employee prepping **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear buds on shelf over make table on cookline. Moved during this inspection. **Corrected On-Site** **Repeat Violation**

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Black trays of food in reach in cooler on cookline.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf of clean dish rack near server station are not inverted. Dishes on clean dish shelf in prep area next to hand sink are exposed to splash.

Basic - Clean dish shelves with rust that has pitted the surface. Shelf containing clean dishes in prep area has rust.

High Priority - Toxic substance/chemical improperly stored. Bottle of surface sanitizer on prep table. Moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: beans (45F - Cold Holding); corn (45F - Cold Holding); rice (45F - Cold Holding); grits (45F - Cold Holding); half and half cream (45F - Cold Holding); rice noodles (45F - Cold Holding); sliced turkey (46F - Cold Holding); bruschetta (48F - Cold Holding). All items were in unit overnight. No line check conducted today. Stop sale issued. **Repeat Violation** **Admin Complaint**

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. In reach in cooler on cookline: beans (45F - Cold Holding); corn (45F - Cold Holding); rice (45F - Cold Holding); grits (45F - Cold Holding); half and half cream (45F - Cold Holding); rice noodles (45F - Cold Holding); sliced turkey (46F - Cold Holding); bruschetta (48F - Cold Holding). All items were in unit overnight. No line check conducted today. Stop sale issued.

High Priority - Employee touched raw chicken and then handled a raw animal product with a lesser cooking temperature without washing hands. Male employee on cookline placed raw chicken breast on grill then changed gloves and placed a raw burger on the grill without washing hands. Discussed with employee. **Corrective Action Taken** **Admin Complaint**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw beef on grill changed gloves then pulled up basket with cooked chicken without washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee entered kitchen from dining area and picked up a stack of clean plates and began filling cups of dressing without washing hands. **Repeat Violation** **Admin Complaint**

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In walk in salad cooler: Blue cheese dressing date marked 1/26, discard date 2/1. Potato salad date marked 1/28, discard date 2/3. In walk in produce cooler: Two pans of corn date marked 1/30, discard date 2/5. Cooked garlic with mayo date marked 1/22, discard date 1/28. In walk in protein cooler: Red sauce with cooked vegetables date marked 1/30, discard date 2/5. In reach in cooler on cook line: Bruschetta date marked 1/30, discard date 2/5. In reach in dessert cooler: creme brulet mix date marked 1/30, discard date 2/5. Provided date marking handout during this inspection. **Repeat Violation** **Admin Complaint**

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee wearing nail polish filling up dishes with dressing not wearing gloves

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris. Interior of reach in cooler soiled with food debris. **Repeat Violation**

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatballs with a date mark of 1/21 in walk in cooler were removed from freezer yesterday, not date marked a second time.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler on cookline: unwashed strawberries on shelf over rice noodles, cream, rice and lunchmeat. In produce cooler in prep area: unwashed cases of asparagus on shelf over bags of cheese.

Basic - Cutting board has cut marks and is no longer cleanable. On make table at cookline.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on shelf over sauce on cookline. Moved during this inspection. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of slide door reach in freezer. Moved during this inspection. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees with no hair restraints

Basic - Hole in or other damage to wall. Wall under dish machine is not smooth and easily cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer on cookline soiled with slimy substance. Gaskets on dessert cooler soiled with black substance. Exterior of drawers on unused drawer unit on cookline soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. On several clean dishes on clean dish shelf.

Basic - Open dumpster lid. On two dumpsters in parking lot.

Basic - Plumbing system in disrepair. Faucet loose at sink in server station. Slow drain at sink in prep area near walk in produce cooler.

Basic - Unclean building components, attachments or fixtures. Wall behind two dish machines soiled with black substance. Several ceiling tiles throughout kitchen soiled with watermarks of various colors.

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. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands. **Corrective Action Taken**

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Containers of tuna salad in walk-in cooler dated 9/14. Containers of cooked onions in reach-in cooler across from cook line dated 9/11. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: butter (48F - Cold Holding). Manager stated butter placed in cooler thirty minutes prior to temperature being taken. Manager moved butter to inside part of cooler to reach41F. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Spray bottle of surface sanitizer stored next to bottles of water in wait station. Manager removed spray bottle during inspection. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.

Basic - Single-service articles improperly stored. Coffee filters not stored in an enclosed container in wait station.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler next to walk-in freezer. Gaskets of walk-in coolers. Area around soda nozzles in wait station.

Basic - Food stored on floor. Potatoes stored on floor in walk-in freezer.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers stored on shelf across from three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank in dry storage room.

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. Drink with no lid stored on bottom shelf of kitchen prep table. Employee discarded drink. **Corrected On-Site**

Basic - Ceiling tile missing. Ceiling tile missing in dish area.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. In reach in cooler on cookline: three pans of risotto marked with the date 1/17, discard date 1/23. Cut tomatoes with a date of 1/18, discard date is 1/24. In walk in cooler: blue cheese with a date mark 1/11, discard date 1/17. In reach in cooler in prep area: pan of tiramisu with a date mark of 1/18, discard date 1/24.

Intermediate - Handwash sink used for purposes other than handwashing. Female employee dumped water in hand sink in server station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over kidney beans. Chef moved. **Corrected On-Site**