Spring Hill News | SOUTHERN HILLS PLANTATION CLUB/MAIN LEVEL Restaurant Inspection Records

SOUTHERN HILLS PLANTATION CLUB/MAIN LEVEL

4200 SUMMIT VIEW DR, BROOKSVILLE


Inspection records

Dec 01, 2022

HIGH
INTERMEDIATE
BASIC
1
2
4

Violations

  • Basic - Current Hotel and Restaurant license not displayed.
  • Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple cooks with facial hair preparing food with no beard guard.
  • Basic - Two dented cans of ketchup not properly segregated. Manager properly marked as do not use. **Corrected On-Site**
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 400ppm. **Corrected On-Site**
  • High Priority - Dented/rusted cans present. See stop sale. Two dented cans of ketchup.
  • Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at coolers on cook line soiled.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Apr 29, 2022

HIGH
INTERMEDIATE
BASIC
1
0
3

Violations

  • Basic - * Interior of oven has accumulation of grease and food debris. * Interior of microwave has accumulation of grease and food debris.
  • Basic - Employee beverage container next to clean equipment utensils. Operator moved employee beverages from kitchen **Corrected On-Site**
  • Basic - Inter of the walk in freezer have accumulation of soil residues. Operator had staff start cleaning walk in freezer **Corrective Action Taken**
  • High Priority - Server handled soiled dishes or utensils and then prepared a beverage without washing hands. Operator educated staff regarding proper hand washing procedures. **Corrected On-Site**

Nov 04, 2021

HIGH
INTERMEDIATE
BASIC
1
0
4

Violations

  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Manager inverted. **Corrected On-Site**
  • Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging on dry storage shelf next to food items. Manager removed. **Corrected On-Site**
  • Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
  • Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • High Priority - Dented/rusted cans present. See stop sale. Can of refried beans dented at the seam. Manager segregated can. **Corrective Action Taken**

May 21, 2021

HIGH
INTERMEDIATE
BASIC
3
1
3

Violations

  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discarded
  • Basic - Raw fruits/vegetables not washed prior to preparation. Lemons, avocados
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Dishwasher (Temperature 194°F); Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
  • 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. Educated employee on washing hands before putting away clean dishes and pans **Corrective Action Taken**
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server at bar is putting garnish in drinks, educated employees on no bare hand contact **Corrective Action Taken**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw Beef over raw salmon
  • Intermediate - *Interior of reach-in cooler soiled with accumulation of food residue. *ice machine *walk in cooler: shelves, soil and rust **Repeat Violation**

Dec 18, 2020

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Dec 17, 2020

HIGH
INTERMEDIATE
BASIC
5
4
0

Violations

  • High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In glass door cooler at wait station - chili dated 10/18, melon dated 12/7, see Stop sale **Warning**
  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In glass door cooler at wait station - chili dated 10/18, melon dated 12/7 **Warning**
  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food has been cooling overnight. Clam chowder made yesterday at Approximately 8:30 pm, yesterday 51° today at 2:25, see Stop sale **Warning**
  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - clam chowder made yesterday at approximately 51°, see Stop sale In drop in cooler - sauerkraut 62°, shredded cheddar 53°, moved to walk in cooler recheck - cheese down to 43°, sauerkraut 55°, operator discarded **Corrective Action Taken** **Warning**
  • Intermediate - High Priority - 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. Clam chowder made yesterday at Approximately 8:30 pm, yesterday 51° today at 2:25, see Stop sale **Warning**
  • High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. In steam table on cook line- chicken breast 129°, moved to freezer to use later **Corrective Action Taken** **Warning**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda machine at wait station, next to and behind nozzles **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Fry baskets **Warning**

May 11, 2020

HIGH
INTERMEDIATE
BASIC
1
0
0

Violations

  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two drawer cooler on cooks line under grill Chicken breast 46° Hamburger patties 46° Closed drawers and rechecked 43° **Corrected On-Site**

Dec 18, 2019

HIGH
INTERMEDIATE
BASIC
0
2
3

Violations

  • Basic - Employee personal items stored in or above a food preparation area. Employee purse and cup on expo counter Operator moved **Corrected On-Site**
  • Basic - Equipment in poor repair. * yellow cutting board has cu boards * walk in cooler shelves are rusty * kitchen mixer held together with duct tape Operator discarded **Corrected On-Site** **Repeat Violation**
  • Basic - Garbage on the ground and/or pad around dumpster.
  • Intermediate - Handwash sink not accessible for employee use due to being blocked box of popcorn Server moved **Corrected On-Site**
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**

Nov 21, 2019

HIGH
INTERMEDIATE
BASIC
0
1
2

Violations

  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Tun sandwich in to go box and beet in Tupperware in two door reach in
  • Basic - Walk-in cooler with rust that has pitted the surface.
  • Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

May 22, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2019-05-22: **Time Extended**
  • Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Mixer, smoker, cooler and BBQ grill not in working order sitting outside in dumpster area. - From follow-up inspection 2019-05-22: Items are still there **Time Extended**

May 20, 2019

HIGH
INTERMEDIATE
BASIC
3
3
5

Violations

  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cooks line
  • Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees added restraints **Corrected On-Site**
  • Basic - Floor drains/drain covers heavily soiled. **Repeat Violation**
  • Basic - Missing drain plug at dumpster.
  • Basic - Unnecessary items/unused equipment on the premises. Mixer, smoker, cooler and BBQ grill not in working order sitting outside in dumpster area.
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10 flies on black electrical line running from wall to cooks line 3 flies on paper towel holder on cooks line 2 flies in back storage area.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door cooler- Top- Chicken 49° rechecked 43° Eggs 49° rechecked 42° Slaw 49° rechecked 43° Blue cheese 49° rechecked 43° Moved to walk in cooler Operator switched out and put items in freezer for quick cool down Sitting on counter since 11 am- Butter 80° Stop Saled **Corrective Action Taken** **Repeat Violation**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter
  • Intermediate - Accumulation of black/green mold-like substance around soda dispensing nozzles. Kitchen **Repeat Violation**
  • Intermediate - Buildup of soiled material on racks in the reach-in cooler. Cooler Behind Bar
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by carafes in server station Inspector moved. **Corrected On-Site**

Nov 08, 2018

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning** - From follow-up inspection 2018-11-07: **Time Extended** - From follow-up inspection 2018-11-08: **Time Extended**

Nov 07, 2018

HIGH
INTERMEDIATE
BASIC
1
2
1

Violations

  • Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning** - From follow-up inspection 2018-11-07: **Time Extended**
  • High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two drawer cooler under grill/ flattop- Ambient thermometer says 43°and 45° Cheese 46° rechecked 50° Hot dogs 51° in bags. Rechecked 42° Chicken breast 46° Operator is emptying cooler to operational walk in cooler One door cooler bottom shelf- Sliced turkey 46° dated 11/3 rechecked 43° Tuna 46° dated 11/3 rechecked 43° **Corrective Action Taken** **Corrective Action Taken** **Warning** - From follow-up inspection 2018-11-07: Ambient thermometer states 41° Eggs 45° All beef hot dogs 49° Put in drawer by 10 am. Time now is 4:15. All other items are ambient cooling because the unit was just restocked ( chicken 49°, cheese 51°) Admin Complaint** **Admin Complaint**
  • Intermediate - - From initial inspection : Intermediate - Accumulation of black/green mold-like substance behind soda dispensing nozzles. **Warning** - From follow-up inspection 2018-11-07: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on se4ver station. **Warning** - From follow-up inspection 2018-11-07: **Time Extended** **Corrected On-Site**

Nov 05, 2018

HIGH
INTERMEDIATE
BASIC
3
3
6

Violations

  • Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning**
  • Basic - Employee beverage container inside 2 door Pepsi cooler. Cup with lid and straws **Warning**
  • Basic - Floor drains/drain covers heavily soiled. **Warning**
  • Basic - Food stored on floor. Walk in freezer **Warning**
  • Basic - Gaskets with slimy/mold-like build-up. Behind bar **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar Cooks line **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two drawer cooler under grill/ flattop- Ambient thermometer says 43°and 45° Cheese 46° rechecked 50° Hot dogs 51° in bags. Rechecked 42° Chicken breast 46° Operator is emptying cooler to operational walk in cooler One door cooler bottom shelf- Sliced turkey 46° dated 11/3 rechecked 43° Tuna 46° dated 11/3 rechecked 43° **Corrective Action Taken** **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. Cooked Beets dated 10/26 **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. Golden beets dated 10/26 **Warning**
  • Intermediate - Accumulation of black/green mold-like substance behind soda dispensing nozzles. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station **Warning**
  • Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid on se4ver station. **Warning**

May 30, 2018

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Mar 28, 2018

HIGH
INTERMEDIATE
BASIC
0
3
0

Violations

  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White Deflector plate
  • Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Mark **Repeat Violation**
  • Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 2016

Aug 30, 2017

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - - From inspection on 2017-08-29: Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Mark 5/17 - From follow-up inspection on 2017-08-30: **Time Extended**

Aug 24, 2017

HIGH
INTERMEDIATE
BASIC
2
2
1

Violations

  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door lift top cooler on cooks line- Inside- Ham 44° Turkey 44° On top Coleslaw 47° Blue cheese 47° Cut baby tomatoes 47° Rechecked - Ham 44° Tomatoes 44° Turkey 47° Coleslaw 44° Operator checked this morning and the temperature was 39° Ambient read 50° Instructed operator to not use the two door lift top cooler until the core temperature of the food can reach 41° or below. This should be checked with a calibrated probe thermometer. If this is not possible the cooler needs to be emptied. The operator will monitor and move the food if necessary. **Corrective Action Taken** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Creamer 47° server cooler **Corrective Action Taken**
  • Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Mark 5/17
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Jan 20, 2017

HIGH
INTERMEDIATE
BASIC
0
1
1

Violations

  • Basic - - From inspection on 2017-01-19: Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning** - From follow-up inspection on 2017-01-20: **Time Extended**
  • Intermediate - - From inspection on 2017-01-19: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2017-01-20: **Time Extended**

Jan 19, 2017

HIGH
INTERMEDIATE
BASIC
1
2
6

Violations

  • Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. **Warning**
  • Basic - Bowl or other container with no handle used to dispense food. Bread crumbs bin in dry storage room **Corrected On-Site** **Warning**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
  • Basic - Soiled reach-in cooler gaskets. Bar **Corrected On-Site** **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink **Corrected On-Site** **Warning**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50F, turkey 59F, ham 48F, cheese 48F. Placed in freezer for rapid chill **Corrective Action Taken** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to soda machine **Corrected On-Site** **Warning**
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

All data from myfloridalicense.com