BOCA LAGO COUNTRY CLUB

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pooled raw shelled eggs on top of ready to eat apple tarts in prep are reach in cooler. Operator reorganized. Observed at Continental refrigerator cook line raw beef steaks stored over ready to eat hot dogs. Operator reorganized. **Corrected On-Site**

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.

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. Observed in flip top refrigerator left side shredded cabbage (54F - Cold Holding). As per operator not prepped or portioned today. Item stored in cooler overnight. Employee discarded.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top refrigerator left side shredded cabbage (54F - Cold Holding). As per operator not prepped or portioned today. Item stored in cooler overnight. Operator discarded. See stop sale

High Priority

Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touched his face then immediately handled clean equipment on cook line. Reviewed hand washing procedure with employee. Employee washed hands. **Corrected On-Site**

High Priority

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water on top of stove at 95F. Employee began reheating water to 135F **Corrective Action Taken**

Basic

Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed kosher salt stored in bucket with no label. Operator voluntarily discarded. **Corrected On-Site**

Basic

Old labels stuck to food containers after cleaning. Old labeled stuck on mustard container in reach in cooler. Operator removed

Basic - Old labels stuck to food containers after cleaning. Old labeled stuck on mustard container in reach in cooler. Operator removed **Corrected On-Site**

Basic

Establishment not maintaining oyster tags for 90 days.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate

No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate

Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked ribs held in walk-in cooler #4 not properly dated. As per operator items defrosted approximately 24hrs ago

Intermediate

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Current Hotel and Restaurant license not displayed. Operator unable to provide proof of current license. Operator only provided copy of expired license.

Basic - Current Hotel and Restaurant license not displayed. Operator unable to provide proof of current license. Operator only provided copy of expired license.

Basic

Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer spray not labeled at bar. Operator labeled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer spray not labeled at bar. Operator labeled. **Corrected On-Site**

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on customer dish in dishwashing area

Basic

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen prepping food with no hair restraint.

Basic

Ice buildup in walk-in freezer.

Basic - Ice buildup in walk-in freezer.

Basic