MEDALIST GOLF CLUB INC

High Priority - Dented cans of Baked Beans present. See stop sale.

High Priority - Raw salmon stored over/not properly separated from ready-to-eat hot dogs in walk in cooler. Operator removed salmon. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna 43F in left reach in cooler on cook line not removed from vacuum package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70F on cook line prep table , removed from cold holding one hour ago. Operator placed butter in reach in cooler. Corrective Action Taken

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. Tuna 43F in left reach in cooler on cook line not removed from vacuum package. See stop sale

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 68F on cook line. Operator discarded water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over diced onions and cooked potatoes at tall reach in cooler on cook line. Operator stored products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed Roast beef made on 10/17 at walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (74F - Hot Holding) Observed sitting out on cook line. Per operator, out of temperature for approximately 2 hours. Operator placed butter back in cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 10/22 at server station cooler with no date mark. Advised operator to date mark milk.

Intermediate - Handwash sink used for purposes other than handwashing. Observed Strainer basket in hand wash sink at bar. Operator removed strainer basket. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw beef at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter and hose attached at mop sink on back dock.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of chili at walk in cooler no date mark. Per operator, made 1/3. Operator dated properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon over cooked potatoes at walk in cooler. Raw fish, raw chicken not in commercial packaging over cookies at walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler: Cooked Black beans made 10/26, Reuben soup made 10/26. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (75F - Cold Holding) Observed sitting on counter on cook line. Per operator, not prepared or portioned today. Per operator, out of temp for approximately 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure emailed to operator. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (111F - Hot Holding) Observed on top of steam table. Per operator, out of temperature for approximately 30 minutes. Operator returned to stove to reheat to 165+F. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer spray bottle not labeled by dish area. Operator labeled properly. Corrected On-Site

High Priority - Dish washer touched soiled cell phone and then handled clean dishes without washing hands. Dish washer went to wash his hands. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked roast beef date marked 2.26.24. Beer cheese sauce date marked 2.15.24 in stand up reach in cooler next to cook line. See stop sale.

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. Cooked roast beef date marked 2.26.24. Beer cheese sauce date marked 2.15.24 in stand up reach in cooler next to cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm on cook line. Operator set up fresh solution at 200ppm. Corrected On-Site

High Priority - Dish washer began working handling clean plates and utensils, without first washing hands. Reviewed proper hand washing procedures. Dish washer washed his hands. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu tuna poke bowl and brunch menu smoked salmon plate and Eggs Benedict with two poached eggs. Operator printed new menus during the inspection and identified raw items. Corrected On-Site

Intermediate - Spray bottle containing chlorine not labeled on triple sink. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon over dressings in reach in cooler by dry storage Operator stored properly Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Sunday no dated in reach in cooler at servers' station. Operator dated; Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit- at cook line . Operator provided Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...blue cheese sauce date marked 3/11, Caesar dressing date marked 2/23/22 . Stop sale issue . Employee discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...blue cheese sauce date marked 3/11, Caesar dressing date marked 2/23/22 .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking..whipped butter 71° at server station being held less than four hours. Chef time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored sanitizer solution bucket in handwashing sink at bar. Employee moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....sea food sauce at walk in cooler . Chef date marked. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey/walk in cooler/opened over 24 hours before/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food stored on floor. Potatoes/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site