DELRAY DUNES COUNTRY CLUB D

Violations (11)

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored...Clorox spray bottles stored by cleaned containers, pan , whipper . Chef removed

  High Priority - Toxic substance/chemical improperly stored...Clorox spray bottles stored by cleaned containers, pan , whipper . Chef removed **Corrected On-Site**

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler . See stop sale. Employee discarded

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler . See stop sale. Employee discarded **Corrective Action Taken**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...prim ribs was cooked and date marked 7/31/26 in walk in cooler.

  High Priority

• 03A-02-5CriticalCorrected on site

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn sauce 47F, lamb sauce 46F , lamb shank 46F in walk in cooler . Chef stated that food was out less than 4 hours . Food not prepped or portioned today . Manager removed to blast chiller to chill and chill down 39F at time of inspection.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....corn sauce 47F, lamb sauce 46F , lamb shank 46F in walk in cooler . Chef stated that food was out less than 4 hours . Food not prepped or portioned today . Manager removed to blast chiller to chill and chill down 39F at time of inspection. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....butter 100 F in cook line being held less than 4 hours . Employee time marked.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....butter 100 F in cook line being held less than 4 hours . Employee time marked. **Corrected On-Site**

  High Priority

• 24-05-4

  Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets by the ice machine.

  Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice buckets by the ice machine.

  Basic

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong mark , day marked in rice , employee properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...wrong mark , day marked in rice , employee properly date marked. **Corrected On-Site**

  Intermediate

• 24-07-4

  Cleaned and sanitized equipment or utensils not properly stored...ice buckets stored on the floor by the ice machine.

  Basic - Cleaned and sanitized equipment or utensils not properly stored...ice buckets stored on the floor by the ice machine.

  Basic

• 01C-10-4Corrected on site

  Clams tag removed from original container prior to container being emptied. Chef put it back.

  Intermediate - Clams tag removed from original container prior to container being emptied. Chef put it back. **Corrected On-Site**

  Intermediate

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime...old meat stacked in slicer blade. Employee cleaned.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...old meat stacked in slicer blade. Employee cleaned. **Corrected On-Site**

  Intermediate

• 16-62-1

  Not measuring device / tool available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate - Not measuring device / tool available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

  Intermediate