WELLINGTON NATIONAL GOLF CLUB

Violations (6)

• 12A-16-4Critical

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle cellphone then began to handle clean pan; no hand wash. Advised employee to wash hands.

  High Priority

• 22-57-6CriticalCorrected on site

  Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In kitchen: Dishwasher (Temperature less than 160F) Operator fixed and strip turned black.

  High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. In kitchen: Dishwasher (Temperature less than 160F) Operator fixed and strip turned black. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (46F - Cold Holding) As per operator, stored since 1.75 hrs. Not prepped or portioned today. Transferred from walk in cooler to reach in cooler. Stored over stacked. Operator moved to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: sliced cheese (46F - Cold Holding) As per operator, stored since 1.75 hrs. Not prepped or portioned today. Transferred from walk in cooler to reach in cooler. Stored over stacked. Operator moved to quick chill. **Corrective Action Taken**

  High Priority

• 02C-03-5Corrected on site

  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2 days; not date marked. Operator discarded.

  Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream opened 2 days; not date marked. Operator discarded. **Corrected On-Site**

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (45F at 3:20pm; 44F at 3:50pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (45F at 3:20pm; 44F at 3:50pm- Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.

  Intermediate

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate