COPPERLEAF GOLF CLUB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat shredded cheese in reach in cooler. Operator moved to proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 11 pieces of 6 ounce tuna and 12 pieces of 8 ounce mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided towels. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 11 pieces of 6 ounce tuna and 12 pieces of 8 ounce mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle submerged in flour. Operator removed for proper sanitization. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observered 8 pieces of mahi and 10 pieces of sea bass in walk in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in server side station.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles submerged in sugar and flour.

Basic - Time/temperature control for safety food thawed in an improper manner. Stop Sale issued due to food not being in a wholesome, sound condition. Observered 8 pieces of mahi and 10 pieces of sea bass in walk in cooler with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Changed supply bucket and drew fresh solution which tested properly at 100 ppm. Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In a refrigerated drawer on the cook line, raw ground beef was stored directly above bread. Chef rearranged to proper storage hierarchy for food protection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two large can openers had encrusted debris on the blades. Chef took to the dish area. Corrective Action Taken

Basic - No covered waste receptacle provided in women's bathroom. Covered receptacle provided during visit. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottle of glass cleaner and hand sanitizer stored with salt and pepper, sugar, condiments in side drink service area. Operator moved all chemicals to separate area for proper storage. Discussed with operator importance of complete separation of chemicals and foods in establishment. This is a repeat violation from 10/24/2022. Repeat Violation

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats and fish.

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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle bar right side soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on front service line middle.

Intermediate - No soap provided at handwash sink cook line right or handwash sink bar left. This is a repeat violation from 10/24/2022. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in front service line middle. This is a repeat violation from 10/24/2022 and 5/10/2022. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. 6 unsecured tanks by back door inside kitchen.

Basic - Single-service articles improperly stored. Boxes of to go containers stored on floor in far back single service storage room near employee restroom. Boxes single service cups and plates on floor in adjoining hallway. This is a repeat violation from 10/24/2022 and 5/10/2022. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line middle reach-in cooler, hotdogs (51F - Cold Holding); provolone cheese (47F - Cold Holding); raw chicken(47F - Cold Holding) per operator after very busy lunch service for three hours. Operator emptied cooler and moved all foods to large walk-in cooler for quick cooling. After 20 minutes all foods dropped by 3F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Soap and sanitizer bottles stored on cook line far right with oil bottles on counter. Sanitizer bottles with mustard and pepper containers in service station to side of kitchen. Operator separated the foods and moved to proper storage. This is a repeat violation from 5/10/2022. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink at back of bar.

Intermediate - Spray bottle containing toxic substance not labeled. By computer in bar area and on garbage can by hand washing sink at front line of kitchen and next to dishwashing machine in bar area. This is a repeat violation from 5/10/2022. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. All purpose flour bin in dry storage room with handle in contact with four.

Basic - Single-service articles improperly stored. Single service cups straws and lids in boxes stored on floor in dry storage room. This is a repeat violation from 11/29/2021 and 5/10/2022. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Two spray bottles of chemicals stored next to food on counter next to walk-in cooler. Operator removed both bottles. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. On cook line right, handwash sink containing pitcher of water. Operator removed the pitcher from the sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In bar area four unlabeled bottles of chemicals. Discussed with operator labeling all chemicals used in establishment.

Basic - Single-service articles improperly stored on floor in far back storage area of main kitchen near exit. In coffee service station, coffee filters stored uncovered. This is a repeat violation from 11/29/2021. Repeat Violation