THE LITTLE CLUB

Violations (7)

• 12A-11-4CriticalCorrected on site

  Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee waiting for prep food as soon he got order , employee washed hands after discussion.

  High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee waiting for prep food as soon he got order , employee washed hands after discussion. **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. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . See stop sale issue . Employee discarded food .

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . See stop sale issue . Employee discarded food . **Corrective Action Taken**

  High Priority

• 01B-13-4CriticalRepeat

  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. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . ...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 Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer .

  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. ... home made Greek sauce date marked 3/30, home made blue cheese sauce date marked 3/27 at walk in cooler . ...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 Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . **Repeat Violation**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 82F in salad station by the kitchen, food not prepped or portioned today , food being held less than 4 hours. Employee time marked

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 82F in salad station by the kitchen, food not prepped or portioned today , food being held less than 4 hours. Employee time marked **Corrective Action Taken**

  High Priority

• 03G-43-2

  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 Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . Stop sale issue . Employee discarded food.

  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 Process Waiver from the Division of Hotels and Restaurants... vacuum packaging raw pork in walk in freezer . Stop sale issue . Employee discarded food. **Corrective Action Taken**

  Intermediate

• 03G-50-1Repeat

  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...vacuum packaging raw pork in walk in cooler . Employee discarded food.

  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...vacuum packaging raw pork in walk in cooler . Employee discarded food. **Corrective Action Taken** **Repeat Violation**

  Intermediate

• 53B-14-5

  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