VASARI COUNTRY CLUB

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155F). Operator set up triple sink for manual sanitization. Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

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. Observed dishwasher handling soiled wares at the dish machine and then clean wares without removing/replacing gloves and washing hands. Chef educated employee about proper procedure. Corrective Action Taken Warning

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. Observed female food handler handling cookies with bare hands. Employee was wearing a glove on one hand and handling the cookies with the bare hand. Cookies were discarded. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-25 . License was renewed during visit. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. A spray bottle of Surface Cleaner and Sanitizer was stored on a shelf with clean pots near the cook line. Inspector removed bottle to Chef's office. a can of pipe thread cement was stored on a table with clean peelers and knives and rolling pins. Inspector removed to Chef's office. Corrected On-Site Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed English and Spanish posters during the visit. Corrective Action Taken Warning

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed employee using a vacuum sealer to package fish. Provided Chef with contact information about applying for a variance and fish vacuum sealing was stopped. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow liquid was stored on a shelf in the dish area unlabeled. Inspector removed to Chef's office. Corrective Action Taken Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above shelving next to ice cream machine had heavy dust build-up. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils: several employee drinks were stored with clean dishes on a rack in the dish area. Educated Chef that food and drinks must be stored below and away from food for sale to the public, clean prep surfaces and clean dishes and pans. Chef directed employees to move items. Corrective Action Taken Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal yogurt was observed stored with food for sale to the public in a tall cooler next to the cook line. Personal food must be segregated, marked and stored below and away from food for sale to the public. Warning

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to Chef. Corrective Action Taken Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar area, Bar Dishwasher (Chlorine 0ppm), deliver hooked up to machine. Operator refilled the machine after connecting chlorine sanitizer, still testing 0ppm. Operator discontinued use of machine and sent dishes to main dishwasher area for proper sanitation. Corrective Action Taken Warning

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. Dishwasher observed moving from touching dirty dishes to touching clean dishes with no glove change or handwash. Operator helped to explain proper handwashing to employee. Corrective Action Taken

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Main Dishwasher (Temperature 142F) after running three times. Operator instructed dishwasher to manually sanitize all dishware in triple sink 400ppm quaternary and called technician. Corrective Action Taken Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23. Provided operator with date marking handout.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of bar counter: blue cheese stuffed olives (45F - Cold Holding) for 30 minutes per operator. Operator placed in reach-in cooler, in 30 minutes 40F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishwashing dirty side handwash sink used as dump sink, cut lemons dumped in sink.

Basic - No handwashing sign provided at a hand sink used by food employees. By left side of drink service station in corner of kitchen. Provided operator with sign, operator hung sign. Repeat 3/9/2023. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Uncovered coffee filters in coffee station in kitchen.