Mizner Country Club Slapped By Health Inspectors

News

DELRAY BEACH, FL (BocaNewsNow.com) — Mizner County Club is facing a series of “high priority” violations issued by health inspectors with Florida’s Department of Business and Professional Regulation. Mizner was inspected on January 24 where a batch of “high priority” violations were logged. Inspectors returned on January 25th and found more. They returned on January 29th and again logged several “high priority” violations. The final inspection led to this note from inspectors: “Follow-up inspection required. Violations require further review but are not an immediate threat to public.”

The following his a list of “high priority violations.” We are not publishing the “intermediate” and “basic” violations. The following comes directly from reports — the following is completely unedited.

JANUARY 24, 2019 INSPECTION

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…ricotta cheese 50°, mozzarella cheese 51° yogurt 50°, ham 50°, capicollo salami 50°, tongue 51°, p hash brown 48° milk 50°, ground raw beef 49°, raw tenderloin 45°, boneless beef ( strip lion)47°, raw turkey 45°, butter 54°, cream cheese 52° in out side for temporary use walk in cooler. Per. Purchasing manager some food being held more than four hours. Stop sale issue . **Repeat Violation** **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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday . See stop sale report. Chef discarded food at time of inspection. **Repeat Violation** **Admin Complaint**

High Priority – Raw animal food stored over ready-to-eat food….raw veal chops above veggie burger , raw shell eggs above milk, butter at walk in cooler . Chef properly stored food at time of inspection. **Corrected On-Site** **Warning**

High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination…. dry toppings at salad topping area , pasta , crackers, butter at soup area at buffet line . **Repeat Violation** **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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday **Repeat Violation** **Admin Complaint**

JANUARY 25, 2019 INSPECTION

High Priority – – From initial inspection : 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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday . See stop sale report. Chef discarded food at time of inspection. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2019-01-25: Lentil soup 38° cooked yesterday. **Admin Complaint**

High Priority – – From initial inspection : High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination…. dry toppings at salad topping area , pasta , crackers, butter at soup area at buffet line . **Repeat Violation** **Warning** – From follow-up inspection 2019-01-25: This violation warning on 1/28/19. Operator provided order form for sneeze guard .Time Extended **Time Extended**

High Priority – – From initial inspection : 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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday **Repeat Violation** **Admin Complaint** – From follow-up inspection 2019-01-25: Not issue **Admin Complaint**

JANUARY 29, 2019 INSPECTION

High Priority – – From initial inspection : 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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday . See stop sale report. Chef discarded food at time of inspection. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2019-01-25: Lentil soup 38° cooked yesterday. **Admin Complaint** – From follow-up inspection 2019-01-28: Chicken Mozzaballs frozen solid food. **Admin Complaint**

High Priority – – From initial inspection : 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. ….beef with wild rice soup at 49°-50° in a dipper than 4 inches container, splits pea 45°-46° with covered at walk in cooler . Per chef beef with wild rice was cooked yesterday, according to date marked split pea was cooked day before yesterday **Repeat Violation** **Admin Complaint** – From follow-up inspection 2019-01-25: Not issue **Admin Complaint** – From follow-up inspection 2019-01-28: Not issue **Admin Complaint**