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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
05/10/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
1
3
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.
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Tested 0ppm, second test 200ppm. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1.5lb shredded cheese (52F - Cold Holding); 1lb boneless chicken (51F - Cold Holding); 30oz milk (53F - Cold Holding); .5lb liquid egg (51F - Cold Holding) per chef was placed in reach in unit at 8:00am. Observe ambient of unit at 50F, food been out of temperature more then four hours. see stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Walk in cooler: 2:20pm tuna salad 48F, chicken salad 48F cooling, 2:58pm 1.5lb tuna salad 48F, 1.5 lb chicken salad 49F
Per chef food was prepared at 9:00am. Food did not reach under 41F with in four hours. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
1.5lb shredded cheese (52F - Cold Holding); 1lb boneless chicken (51F - Cold Holding); 30oz milk (53F - Cold Holding); .5lb liquid egg (51F - Cold Holding) per chef was placed in reach in unit at 8:00am. Observe ambient of unit at 50F
Walk in cooler: 2:20pm tuna salad 48F, chicken salad 48F cooling, 2:58pm 1.5lb tuna salad 48F, 1.5 lb chicken salad 49F
Per chef food was prepared at 9:00am. Food did not reach under 41F with in four hours. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink.
Hand sink next to dish area and hand sink as you walk in to the kitchen. **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.
