THE VILLAGES GOLF & COUNTRY CLUB

There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.

There was no functional thermometer on one of the undercounter fridges located in front of the cook-line. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.

There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.

Employee working the mechanical dishwasher washed his hands for less than 10 seconds in between loading and taking out pans in the mechanical dishwasher. [CA] Employees must wash their hand for at least 25 seconds with warm water and soap and dry hands with single use towels. Employee washed his hand again.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Grilled chicken stored on the deli's steam table was measured below 120 °F. The chef said the chicken was cooked less than an hour ago. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The chef is told to either time code the food product to be used within four hours of preparation time, or reheat the product to 165 oF, and store it in the steam table. He reheated the chicken to 75 oF and store it on the steam table (SA).

The handwash station in back cook area and in the salad preparation station are not working. Plumbers are working to fix them. [CA] Fix the handwash stations immediately, and employees must be advised to wash hand in the other working handwash stations when needed.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Some potentially hazardous food stored on one of the drawer fridge in the cook-line the preparation fridge in the salad preparation area were measured between 44 oF - 49 oF. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The food products were stored on an ice bath.

One of the drawer fridge located in the cook-line and the preparation fridge located in the salad preparation station have ambient temperature higher than 45 oF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Employee working on the mechanical dishwasher was observed touching both clean and soiled dishes without washing hand in between. [CA] After loading the soiled dishes on the mechanical dishwasher, employee must wash hand before removing the washed utensils from the mechanical dishwasher. Employee must wash hand after handling soiled equipment or utensils, among other. The person in charge informed the employee to wash hand and rewash the utensils (COS).

Working thermometer was missing from upright double door hot holding oven. [CA] Provide approved thermometer inside all the refrigeration units.

Couple of open cup employee drinks were stored on the preparation table and clean utensil storage shelves.. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.

Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was no approved high temperature measuring strip to measure the maximum temperature on the mechanical dishwasher. [CA] Provide approved high temperature measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher.