LAUDERDALE YACHT CLUB

Violations (6)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station- butter; (51F - Cold Holding); mix fresh garlic and oil (53F - Cold Holding) Cooling drawers-; feta cheese (48F - Cold Holding); hummus (49F - Cold Holding); fish dip (47F - Cold Holding). Per employee food held less than 4 hours. Food containers moved to walk in cooler for a quick chill. Manager stated food held for 3 hours in cook line. Advised operator to use TPHC- 4 hours. Provided and explained form.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station- butter; (51F - Cold Holding); mix fresh garlic and oil (53F - Cold Holding) Cooling drawers-; feta cheese (48F - Cold Holding); hummus (49F - Cold Holding); fish dip (47F - Cold Holding). Per employee food held less than 4 hours. Food containers moved to walk in cooler for a quick chill. Manager stated food held for 3 hours in cook line. Advised operator to use TPHC- 4 hours. Provided and explained form. **Corrective Action Taken**

  High Priority

• 13-07-4Corrected on site

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold brace, after manager instructed, employee removed bracelet.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold brace, after manager instructed, employee removed bracelet. **Corrected On-Site**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. Several food boxes and containers on floor inside walk in freezer. Employee removed to shelves.

  Basic - Food stored on floor. Several food boxes and containers on floor inside walk in freezer. Employee removed to shelves. **Corrected On-Site**

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters- right side.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters- right side.

  Basic

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.

  Intermediate

• 16-62-1

  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working at the time of inspection. No thermo labels available on site.

  Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working at the time of inspection. No thermo labels available on site.

  Intermediate