st. andrews

St. Andrews Country Club Cited For Insects, Raw Animal Food, No Food License

Boca Raton Florida News Palm Beach County

Six “High Priority Violations” Issued By State Inspectors

BY: STAFF REPORT
Copyright © 2021 MetroDesk Media, LLC

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St. Andrews Country Club in Boca Raton was cited for six “high priority” food violations by the Florida Department of Business and Professional Regulation. (Image: Courtesy St. Andrews promotional video).

BOCA RATON, FL (BocaNewsNow.com) — The Clubhouse at St. Andrews Country Club in Boca Raton was cited for six “high priority” violations during its December 29th inspection by the Florida Department of Business and Professional Regulation. A follow-up inspection on December 30th failed to satisfy inspectors who again wrote “follow-up inspection required.” The violations include food, insects and even operating without a license.

According to the report obtained by BocaNewsNow.com, the “St. Andrews Clubhouse” at 17557 Claridge Oval West received the following the violations:

“High Priority — Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.”

“High Priority — Establishment operating without a license at Promenade Area from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days.”

“High Priority — Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 to 6 live flies, flying around.”

“High Priority — Raw animal food stored over ready-to-eat food. Smoked salmon above black beans, cheese in pantry reach in cooler at kitchen.”

“High Priority — Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs — 50 degrees. Smoked salmon — 50 degrees. Salmon salad — 47 degrees in pantry reach in cooler. Food being held for more than four hours.”

“High Priority — Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…. boiled eggs 50°, smoked salmon 50°, salmon salad 47° in pantry reach in cooler . Food being held more than four hours. Employee discarded food at time of inspection….cut tomatoes 48°, cut melon 49°, black beans 47° , cream cheese 50° in flip top reach in coolers at cook line and ricotta cheese 46°, blue cheese 45°, yellow shredded cheese 46°, mozzarella cheese 47°, cube cut eggs 49° in ice cold hold well at kitchen salad bar.”

St. Andrews also received several “intermediate” violations, including:

“Intermediate — No handwash sink for employees at promenade area.”

“Intermediate — No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office.”

“Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service cooking hamburgers cooked to order AT PROMENADE AREA.”

An inspector returned the following day but was apparently not satisfied. The inspector wrote “follow-up inspection required.”

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