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Licensee
Name:
BOCA GROVE GOLF & TENNIS CLUB
License Number:
SEA6006869
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
21351 WHITAKER DR BOCA RATON, FL 33433
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/27/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
10
6
7
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Equipment inverted. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks removed. **Corrected On-Site** **Warning**
Basic - In-use tongs stored on equipment door handle between uses. Employee clothing touching tongs while hanging on door handle. Tongs removed. **Corrected On-Site** **Warning**
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 personal cellphone and then handled bread without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Parasite destruction records provided. Aquaculture / pellet fed. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. See Stop Sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Turkey 110-133°F, corned beef 124° F , pastrami 121° F at main buffet area .Time marked.
Turkey 115-128°, French fries 118°F ,chicken wings 103-111°F and ,fish 116° F in employee cafeteria buffet.
Discarded.
Sauerkraut 110° F at cookline steam table. Sent to be reheated. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded. **Warning**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard protection in employee cafeteria and main customer buffet. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. **Warning**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose near handwash sink in prep area. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. No knowledge of Big Five. Reviewed Big Five and emaile Big Five poster. **Corrective Action Taken** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Ala Vodka sauce 49° F at 10:55 to 48° F at 12:11 and turkey chili from 56° F at 11:10 to 55° F at 12:13 Cooling in large covered plastic containers at walkin cooler. At current rate of cooling foods will not ambient cool to 41° F in 4 hours. Sent to blast freezer. **Corrective Action Taken** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink.
Observed no hot water in handwash sink at employee cafeteria. Hot water turned on and over 100° F.
Observed no hot water in men's bathroom near employee cafeteria. Hot water turned on and over 100° F.
**Corrected On-Site** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Bar cooler added with remodel with an ambient temperature of 82° F. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Cooked pasta in the walkin cooler made yesterday at 9 am and not date marked at 10:52 am. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
