BALLANTRAE GOLF AND YACHT CLUB Inspection – March 20, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken raw 50f cold holding , pasta 46f cold holding , milk 50f cold holding , Employees were in and out of walk in this am, advised to get an ambient thermometer for the inside and monitor temperatures. Rapid chill products out of temperature **Warning**

Warning

Intermediate 2

#7Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk

#8Intermediate11-26-1

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. Dishwasher **Corrected On-Site**

Corrected On-Site

Basic 5

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. In cheeses on line

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. By bulk ice machine **Corrected On-Site**

Corrected On-Site

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic08B-38-4

Basic – Food stored on floor. Bulk oil, bag in a box **Corrected On-Site**

Corrected On-Site

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. In freezer

Florida Food Watch