The Club at Ocala Preserve

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on reach-in cooler next to kitchen ice machine. Manager turned pans over. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in dish area. Manager had employee remove drink during inspection. **Corrected On-Site**

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Server in bar area chewing gum.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at bar hand washing sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above front counter grill greasy. **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Containers of food on kitchen shelf not labeled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station reach-in cooler: sour cream (48F,45F - Cold Holding); slaw (47F - Cold Holding); butter (48F - Cold Holding); creamer (49F - Cold Holding). Manager stated items are stored in cooler overnight. Items stored in front counter reach-in cooler across from cook line fryer: blue cheese (45F - Cold Holding); feta cheese (46F - Cold Holding); eggs (46F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed items in reach-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager for establishment. **Warning**

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/. No certified food manager with seven employees working.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five employee certificates are copies.