HERITAGE CLUB RESTAURANT Inspection – November 4, 2024

High Priority 1

#2High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw shaved beef over tater tot's at reach in freezer on cook line. Both products not in commercial packaging. Raw shell eggs over pretzels at tall reach in cooler. Operator stored properly. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#3Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Vomit and diarrhea clean up procedure emailed to operator.

#4Intermediate05-08-4

Intermediate – No probe thermometer provided to measure temperature of food products. Incorrect probe thermometer. Operator's thermometer only has a minimum temperature of 50F. Educated operator on correct thermometer with range of 0F-220F.

#5Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked pasta made 11/2 at walk in cooler. Operator elected to discard product. **Corrective Action Taken**

Corrective Action Taken

#6Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Observed Chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.

Basic 1

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. At flip top cooler on cook line.

Florida Food Watch