HIDDEN LAKES GOLF COURSE Inspection – October 12, 2023

High Priority 2

#2High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44F, hot dogs 44F, Cole slaw 44-45F, blue cheese 44F overnight in cookline cooler

#3High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat in the bar. Employee stated 2 tablets were used. Advised to use 1 and check sanitizer level

Intermediate 5

#4Intermediate02C-03-5

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. Open bag of hot dogs from 2 days ago

#5Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. On order per cook

#6Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook

#7Intermediate11-26-1

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. Several employees with no food handler training

#8Intermediate53B-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. Leah

Basic 1

#1Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Black residue, cookline behind grill

Florida Food Watch