Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
HERON BAY GOLF CLUB
License Number:
SEA1617692
Rank:
Seating
License Expiration Date:
12/01/2019
Primary Status:
Closed
Secondary Status:
Location Address:
11801 HERON BAY BLVD CORAL SPRINGS, FL 33076
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/28/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
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 - Cloth used as a food-contact surface under cut lettuce in container in walk in cooler, manager removed cloth and transferred lettuce into another container. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on stove, water temperature was 120°F, chef increased heat and water temperature is now 136°F. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Observed in food dry storage room with large container of salt on shelf, manager labeled it. **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed at 0ppm, changed to 100ppm with quaternary ammonia sanitizer by manager after running 4 times. It should be 200ppm for quaternary ammonia sanitizer. It should be 50-100ppm for chlorine sanitizer. **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed manager handle headphones and cell phone and then handled boxes of chicken and single service papers for fries. She then properly washed her hands before continuing work. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over cooked food.
Observed raw bacon stored above cooked hot dogs in walk in cooler, manager properly stored foods. **Corrected On-Site** **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.
Observed with cooked sweet potato in walk in cooler, chef properly dated it. **Corrected On-Site** **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.
