GRAND HARBOR GOLF AND BEACH CLUB Inspection – October 30, 2024

High Priority 3

#6High Priority22-49-4

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass dish machine. Operator has work order in place. They are not using machine

#7High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast on cooks line at 115f. For 1 hour Advised to reheat **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator . For sushi rice

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf. **Corrected On-Site**

Corrected On-Site

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back door

#4Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler **Corrected On-Site**

Corrected On-Site

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Corrected On-Site**

Corrected On-Site

Florida Food Watch