Health inspectors found mold on food, food caked on kitchen utensils.
FROM: PERSONNEL REPORT | BocaNewsNow.com
DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2021 MetroDesk Media, LLC) – On rare occasions, the state of Florida has spearheaded a Delray Beach golf course for several serious health violations, including mold-like injuries, led by growth and food caked on a can opener sheet .
The Florida Department of Business and Professional Regulation inspected Delray Beach Golf Club at 1200 Highland Avenue on March 19. The report just released reveals five high priority violations and seven medium priority violations. The full report is shown below as a PDF. If you’re reading a news app and you don’t see it, click here.
Here is the language used straight from the report:
High priority – food with mold-like growth. … coleslaw dressing, Italian dressing, mayonnaise, sour cream, parmesan cheese in the high two-door range in the cooler in the kitchen. See stop sale. The employee threw away food at the time of the inspection.
High priority – operating with an expired hotel and restaurant license. ** Admin Complaint **
High priority – Stop Sale is issued because the food is not in a healthy, perfect condition. Moldy foods. … coleslaw dressing, Italian dressing, mayonnaise, sour cream in the high two-door range in the cooler in the kitchen.
High priority – stop sale for time / temperature control for safety food due to temperature abuse…. Time / temperature control for safety foods that are kept cold at more than 41 degrees Fahrenheit … sour cream, turkey, tuna salad, ham, corn beef, coleslaw, liquid eggs, all between 46 ° and 48 ° within a long range in cooler foods for more than four hours .
High priority – time / temperature control for safety foods that are kept cold at more than 41 degrees Fahrenheit … sour cream, turkey, tuna salad, ham, corn beef, coleslaw, liquid eggs, all between 46 ° and 48 ° within a long range in the cooler. Food is held for more than four hours. Stop sale problem. The employee threw away food at the time of the inspection. ** Corrective Action Taken **
Intermediate – Commercially processed ready-to-eat time / temperature control for safety food opened and stored for more than 24 hours. Date not marked correctly after opening. Watched at range in the cooler and run in cooler sliced turkey, ham, corn beef open and sliced per cook on the last Monday or Tuesday. The employee threw food out of reach into the cooler. ** Corrected on site **
Intermediate – Encrusted material on the can opener blade.
Intermediate level – There are no paper towels or mechanical hand drying devices at the hand basin. All hand basins in operation. At the time of inspection. ** Corrected on site **
Intermediate – Responsible person unable to answer basic Food Code questions related to the safe operation of the facility. Checking the temperature control on TCS foods according to the food code.
Intermediate Level – Proof of required government-recognized employee training that is not available to some employees. To order approved food safety program material, call DBPR’s appointed supplier: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate Level – The raw / uncooked pet food offered and facility have no written consumer advice. Raw animal feed must be fully cooked before service … provided it is made available to management. ** Corrected on site **
Intermediate – Ready-to-eat time / temperature control for on-site prepared safety foods that are stored longer than 24 hours and are not properly dated. Coleslaw that was prepared the day before yesterday in the cooler when it was reached. Employee threw away groceries. ** Corrected on site **
Read the full report below. If you don’t see it, click here.
Delray Beach Golf Club
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