GOLF HOUSE RESTAURANT

Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer spray bottle not labeled at bar. Operator labeled sanitizer spray bottle. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (87F - Hot Holding) Observed in a pan on top of range. Per operator, product left out overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. clarified butter (87F - Hot Holding) Observed in a pan on top of range. Per operator, product left out overnight. See stop sale. roasted vegetables (120F - Hot Holding) Observed in hot holding unit. Per operator, out of temperature for approximately 15 minutes. Operator will reheat to 165+F for service in the next 10 minutes. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed Plastic containers and lids in hand wash sink by dish machine. Operator removed containers and lids. Corrected On-Site

Basic - Food stored on floor. Observed salt for water softener stored on floor in electrical room and plastic bottled beverages stored on floor in storage room. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders not in commercial packaging over hot dogs at reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler: beef patties (46F - Cold Holding) Observed in overstocked pan. Operator placed overstocked portion on bottom portion of cooler. ; tall reach in: milk (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Batteries dead at hand wash station in server side station. Corrected On-Site

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. Operator set up triple sink with 200ppm QAC to sanitize. Machine was repaired during inspection 173°F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine was cleaned during the inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef Pattie's behind cheese on cook line. Cook reversed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter (98°F - Hot Holding) on stove. Stove not turned on. Cook reheated to 170°F. Corrected On-Site

Basic - In-use ice scoops stored in standing water less than 135 degrees Fahrenheit 89°F . Operator discarded. Corrected On-Site

Intermediate - No soap at handwash sink by cook line; and paper towels provided at handwash sink by three compartment sink Operator provided Corrected On-Site Repeat Violation

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

Basic - Ice scoop handle in contact with ice at the bar Operator stored properly Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at cook line; operator removed Corrected On-Site

Basic - Unwashed fruits/vegetables like melon and pineapple case stored above ready-to-eat food- bacon in walk-in cooler Operator stored properly. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked Salmon - operator added an asterisk to identify Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink at the bar used by food employees.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, raw eggs stored over salsa. Employee moved to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen hot box, cooked chicken (119F - Hot Holding); quiche (119F - Hot Holding). Items in box less than 2 hours. Items to be reheated to 165°F to hot hold. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At microwave/prep sink shelf, employee cellphone and keys stored with spices over bread. Employee moved 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. Cut melons/walk in cooler/prepared over 24 hours before.