CORAL RIDGE YACHT CLUB POINT Inspection – August 22, 2025

High Priority 2

#3High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area – quinoa – cooling 2 hours at 2:30pm (58-61F – Cooling) at 3pm 56-59F; broccoli – cooling 3 hours at 2:30pm (47-48F – Cooling) at 3pm 46-47F. At these rates proper cooling will not occur. Observed items in closed plastic containers. Operator moved items to sheet pan and placed in walk in to quick chill. **Corrective Action Taken**

Corrective Action Taken

#4High Priority12A-02-4

High Priority – Employee handled soiled dishes and then changed gloves and picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#5Intermediate01C-03-4

Intermediate – Mussel tags not marked with last date served.

#6Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site**

Corrected On-Site

Basic 2

#1Basic51-11-4

Basic – Carbon dioxide tanks not adequately secured – by ice machine.

#2Basic22-08-4

Basic – Interior of cookline microwave has accumulation of black substance/grease/food debris.

Florida Food Watch