VICTORIA HILLS GOLF CLUB Inspection – January 31, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit Wrapped, stacked ,sliced cheese (44-47F – Cold Holding); less than 4 hours. Operator relocated and reduced amount. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

#8Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator restocked . **Corrected On-Site**

Corrected On-Site

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee hand wash sink, by three compartment sink. Turned on hot water. **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch while preparing food.

#3Basic36-24-5

Basic – Hole in or other damage to wall, in bread storage area.

#4Basic36-34-5

Basic – Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#5Basic29-49-6

Basic – Standing water in bottom of salad station.

Florida Food Watch