REDSTICK GOLF CLUB Inspection – April 16, 2025

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 44-45f in cook line cooler overnight. Chef threw away **Corrected On-Site**

Corrected On-SiteStop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes found 44-45f.

Intermediate 1

#7Intermediate53B-14-5

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. Donovan expired 2/2025

Basic 4

#1Basic16-55-4

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature dish machine final rinse at 130f. Operator has work order in place and machine is not in use. 3 bay sink is being utilized

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Clean containers in pantry **Corrected On-Site**

Corrected On-Site

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler. Cook line cooler

Florida Food Watch