| No violation noted during this evaluation. | 01/29/2016 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Cheese, sliced tomatoes, deli meats cold holding at improper temperatures(53*F). Sandwich unit cold holding at 53*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain sandwich unit.
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08/26/2015 | Follow-up | |
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Cheese, sliced tomatoes, deli meats cold holding at improper temperatures(53*F). Sandwich unit cold holding at 53*F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain sandwich unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed deli meats in the refrigeration unit was not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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08/14/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: Employee eating in kitchen.
Correction: Employees need to eat in designated area away from food handling areas.
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12/12/2014 | Routine | |
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: Golf pro entered kitchen area prepared himself a drink and then took bacon off food prep line and ate the bacon.
Correction: Only food service personnel in food preperation areas. Also, hand washing required before entering kitchen.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chemical sanitizer dishwasher not dispensing chlorine.
Correction: Maintain dishwasher.
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09/12/2014 | Routine | |
Wade stated that he would contact refrigeration company to maintain prep table.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Potato salad,deli meats and cheeses are cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Repair prep table.
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05/28/2014 | Follow-up | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The wait staff was eating sandwich in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All staff must eat and drink in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: BBQ and Tuna cold holding at improper temperatures in the sandwich prep table.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Maintain sandwich prep table.
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05/05/2014 | Routine | |
Good job on food safety.
No violation noted during this evaluation. | 01/27/2014 | Routine | |
Great work on food safety.
No violation noted during this evaluation. | 10/16/2013 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: chicken salad, and cheese cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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06/25/2013 | Routine | |
| No violation noted during this evaluation. | 01/16/2013 | Routine | |
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