Moorings Park Clubhouse

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, observed pasteurized blue crab meat stored under raw shrimp and smoked salmon Operator rearranged products **Corrected On-Site** **Warning**

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In walk in freezer observed reduced oxygen packaged meats and fish with only the date of packaging and no contrasting background **Repeat Violation** **Warning**

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. Fish is being reduced oxygen packaged without a variance and 10k bags. Discussed reduced oxygen packaging with Corporate Chef, and Delbar Gubatan. Provided Delbar with A Varience form for Fresh Fish reduced oxygen packaging with 10k bags. Delbar began filing the form out, to submit for approval **Corrective Action Taken** **Repeat Violation** **Warning**

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 5-22-2023 Smoked salmon with no secondary designation, such as an asterisk to indicate consumer advisory applies. **Repeat Violation** **Warning**

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/ Five cooks preparing food with no Certified Food Manager Present **Warning**

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. In walk in freezer observed reduced oxygen packaged meats, sausages and fish with no approved HAACP plan in place. **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In pastry shop **Warning**

Basic - Equipment in poor repair. Several dishwasher racks have protective coating worn away. **Warning**

Basic - Old food stuck to clean dishware/utensils. White cutting board in clean storage is stained from food **Warning**

Certified Food Manager Identification

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels tags not dated. After discussion operator added dates, all mussels were cooked and served on December twelfth. **Corrected On-Site**

Basic - Hole in or other damage to wall. In triple sink area broken tiles around walls.

Basic - Bowl or other container with no handle used to dispense food. Non handled scoop used in brown rice container in dry storage room. After discussion operator replaced with a handled scoop. **Corrected On-Site**

Basic - Accumulation of debris on exterior of warewashing machine. In access panel door tracking, scale and debris buildup

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Over dishwasher vent has accumulated grease and debris