FRENCHMAN’S RESERVE COUNTRY CLUB GRANDE CLUBHOUSE Inspection – March 13, 2024

High Priority 2

#2High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. ROP cooked foods in walk-in cooler;

Stop Sale

#3High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. veal Demi glaze (47F – Cold Holding); cooked duck (50F – Cold Holding) sitting on prep table ; as per operator food not prepared or cooked today: food left outside for approximately 30 minutes; food moved back to cooler; **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#4Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at hot line **Repeat Violation**

Repeat Violation

#5Intermediate03G-50-1

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP- cooked foods like pork and meat sauces after food have been cooled down to 41 F; raw foods like ground beef and steaks ; in walk-in freezer and walk-in cooler; more than 48 Hours; **Warning**

Warning

Basic 1

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed

Florida Food Watch