A inspector found cold meatloaf and ordered a “stop sale” on sea bass during a visit to a country club in The Villages.
The inspector showed up May 6 at Palmer Legends Country Club and found three high priority violations, one intermediate violation and seven basic violations, according to an inspection report on file with the Florida Department of Business and Professional Regulation.
The inspector found seven pieces of sea bass that had been prematurely removed from its reduced oxygen package. The sea bass was supposed to reman frozen until time of use, but it was at 41 degrees. The inspector issued a “stop sale” order for the fish and declared it was not in a “wholesome sound condition.”
There was food that was supposed to be at 135 degrees, but the food was not at that minimum temperature. There was meat sauce at 91 to 101 degrees and it was thrown out by a manager. There was also meatloaf at 103 to 122 degrees and it was reheated to 176 degrees so it could be served to diners.
The third high-priority violation involved an employee hygiene issue. A male employee on the cookline touched a drink and then continued to cook without washing his hands or changing gloves.
The inspector also found:
• An employee beverage on a cutting board on the cookline.
• An in-use utensil standing in water which was less than 135 degrees. The water was found to be at 65 degrees.
• There was a “pink slimy substance” around drawer cooler doors.
• There was a case of cherry tomatoes stored on a shelf over cut lemons in a server pass-through area. A manager moved the tomatoes to a bottom shelf.
• The solution for wiping cloths was not at the proper minimum strength.
∫ A soda gun behind the bar was soiled with a brown substance.