Deerwood Country Club

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-09: Operator needs more time to add disclosure. **Time Extended**

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. Establishment is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-09: Operator needs more time to submit. **Time Extended**

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. Establishment cold smokes salmon in house, unable to provide parasite destruction letter as person in charge states it arrives fresh. **Warning**

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter outside of back door with hose attached. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw fish no longer commercially packaged stored over ready to eat items on speed rack. Person in charge moved to appropriate location. **Corrected On-Site**

High Priority - Dented/rusted cans present. See stop sale. Two cans of tomatoes with dent along seam in dry storage. Also, ranch made 12.31 with buttermilk in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in pool bar and main bar with debris buildup.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon menu items and eggs Benedict menu item missing disclosure. **Repeat Violation** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at server line hand wash sink. Person in charge replaced. **Corrected On-Site**

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. Establishment is cold smoking salmon in house and vacuum sealing item. Establishment is vacuum sealing raw peppers, cooked pulled pork, roasts. Establishment is fermenting kimchi in house and vacuum sealing, holding longer than 48 hours in packaging. **Repeat Violation** **Warning**

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. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-23: Haccp plan for sous vide and ROP verified received by Tallahassee. Process waiver not yet submitted for Smoking for preservation. **Time Extended** - From follow-up inspection 2024-07-25: At today's callback : per email communication 5/13 from Tallahassee , they are still processing the request . **Time Extended**

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. Haacp for sous vide has been received by Tallahassee. Establishment is vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Cold smoking salmon for preservation. Have not submitted HAACP. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-23: Haccp plan for sous vide and ROP verified received by Tallahassee. Process waiver not yet submitted for Smoking for preservation. **Time Extended**

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. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-17: Establishment has created procedures, needs more time to submit. **Time Extended** - From follow-up inspection 2024-03-20: Haacp for sous vide has been received by Tallahassee. Establishment is still vacuum sealing cured meats, raw vegetables, pickled onions, hard cheeses, cold smoked salmon. Have not submitted HAACP. Will warn on today's inspection. **Time Extended**

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. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. **Repeat Violation** **Warning** - From follow-up inspection 2024-01-17: Establishment has created procedures, needs more time to submit. **Time Extended**

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. Dishmachine at main bar off of kitchen testing at 0ppm, even after priming. Person in charge will utilize main dishmachine until unit can be serviced. **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. Cheese sauce dated 11/3. Pimento cheese dated 11/3.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter on cookline at 118F. Person in charge began reheating. **Corrective Action Taken**

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from mop sink at non chemical side of splitter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No disclosure on menu for poke, which consists of yellowfin tuna served raw. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from server station in main kitchen. Person in charge provided. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states holds cooked apples, Buffalo sauce with real butter on time, not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**

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. Establishment is vacuum sealing raw proteins, cured meats, pickled onions, hard cheeses, fully cooked hot smoked salmon and either freezing or keeping for longer than 48hrs. Also, establishment is utilizing sous vide for beef. Cooking to 130F for 24 hrs, then holding in vacuum pack longer than 48hrs. **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water in kitchen at 109F, in bar at 74F.

Basic - Old labels stuck to food containers after cleaning. Observed multiple clean dishware items with old tape residue, pieces.

Hands Clean and Properly Washed

Employee Health Policies Present

Adequate Handwashing Facilities Supplied and Accessible

Proper Hot and Cold Holding Temperatures

Food Contact Surfaces Clean and Sanitized

Equipment, Food and Non-Food Contact Surfaces Approved

Personal Cleanliness

Plumbing Maintained; Sewage Disposal

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dish sink lower than flood rim of sink. The holder assembly is in disrepair.

High Priority - Dented/rusted cans present. See stop sale. Can of chicken broth dented/ crimped near top seam of can. See stop sale

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Establishment vacuum packaged salmon on site. Employee stated salmon arrives fresh, then it gets cut and vacuum packaged, then half gets placed in freezer and half to cooler. Establishment did have packages of fish pierced. Discussed ROP processes on site for salmon with chef and employee.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to drink milk in walk-in-cooler. Also, raw shelled eggs stored over ready to eat pasteurized eggs in walk in cooler. Operator removed raw shelled eggs to properly store. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer in bakery area soiled. Also, holster for soda gun in bar area soiled. Also, cutting board at reach-in cooler in pantry area soiled/ stained **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at service line at bar #2 near soda dispensing machine had ice in sink. Also, hand wash sink in bar area being used as a dump sink with strainer over sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar #1 area.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees employed more than 60 days do not have food safety training certificates. Operator stated a class will be held in New Year while establishment is closed for remodel.

Intermediate - No soap provided at handwash sink. No soap at hand wash sink in bar #1 area.

Basic - Hole in or other damage to wall. Wall and cove molding near hand wash sink in warewashing area in disrepair Operator stated the remodel is due in Jan 2023 and will be repaired/ replaced **Repeat Violation**