HIDDEN LAKES GOLF COURSE Inspection – February 15, 2024

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125-147F. Heated and then moved to steam table approximately 2 hours prior. Advised to add more water to steam table and stir move frequently **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#5Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Dish area

#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. Multiple employees **Repeat Violation**

Repeat Violation

#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. Multiple employees with no food handler training **Repeat Violation**

Repeat Violation

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey from 2 days ago

Basic 3

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. fryer area

#2Basic36-24-5

Basic – Hole in or other damage to wall. Next to walk in cooler behind shelving

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Cookline hood area **Repeat Violation**

Repeat Violation

Florida Food Watch