Deerfield-News. com-Deerfield Beach, Fl-On a few occasions owners or managers of restaurants that make “Dirty in Deerfield” write to me. In most cases, they try to explain that the inspector came at a super busy time or some other plausible excuse as to why they had a bad inspection. I will not mention the name of all of those owners or managers as in some cases I knew better and the inspection report was clear.
Deer Creek Country Club had its general manager write me the first time they made this list. That said Deer Creek Country Club has made this list too many times and for some of the biggest and grossest violations, a restaurant can have. Not sure what the problem is there. Some of us remember Deer Creek Country Club as being an excellent place to eat and for parties, weddings, and more that is not the case recently. Below is the most recent report and while the inspector did not find rodents running up the wall this time, they may as well have.
Licensee
Name: DEER CREEK COUNTRY CLUB License Number: SEA1609180
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 2801 DEER CREEK COUNTRY CLUB BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Lodging 03/15/2021 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 3 6
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.
Violation Observation
38-04-4 Basic – 1. Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. 2. Observed a light shield missing in kitchen area.
14-01-5 Basic – Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense red peppers in flip top cooler. Operator discarded at will. -Observed sandwich bread stored in direct contact in tank you bags **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. -Observed cans with tomato sauce on dry storage floor. Operator removed and stored properly. **Corrected On-Site**
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment on cookline.
22-08-4 Basic – Interior of oven has heavy accumulation of black substance/grease/food debris. -Observed heavy grease buildup in Vulcan double decker oven.
14-41-4 Basic – Walk-in cooler gasket torn/in disrepair.
01B-37-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. -Observed marinara sauce cooling in walk-in cooler at 49-51 degrees Fahrenheit. As per manager, marinara sauce was made on 03/14/2021. Item did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. -Observed 1 dented can of blueberry filling in dry storage. **Repeat Violation**
02C-01-5 High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Observed tuna salad date marked 03/04/2021. Item exceeds the 7 days shelf life. See stop sale.
35A-04-4 High Priority – Rodent activity present as evidenced by rodent droppings found. -Observed 2 rodent droppings underneath shelf in dry storage area. Operator clean and sanitizer area. **Repeat Violation**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed cooked beef stored in walk in cooler cold held at 46 degrees Fahrenheit. Item was cooked on 03/13/2021.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked beef stored in walk in cooler cold held at 46 degrees Fahrenheit. Item was cooked on 03/13/2021. See stop sale.
03D-05-5 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. -Observed marinara sauce cooling in walk-in cooler at 49-51 degrees Fahrenheit. As per manager, marinara sauce was made on 03/14/2021. Item did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.
41-11-4 High Priority – Toxic substance/chemical stored by or with single-service items. -Observed a spray bottle with sanitizer stored on food prep table next to single used containers and lids. Operator removed and stored properly.
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep station used as dump sink evidence by large food particles inside.
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on bake potatoes stored in walk-in cooler. Per operator, Potatoes was bake on 03/14/2021 **Repeat Violation**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with sanitizer on food prep table. Operator removed and stored properly. **Corrected On-Site**
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