CHAMPIONS CLUB AT SUMMERFIELD

Intermediate - Equipment drain line draining into handwash sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep counter- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, employee beverages stored over prep table. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw breaded chicken tenders stored over French fries not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine Chlorine 0ppm. Operator replaced sanitizing solution. Dishmachine Chlorine 100ppm. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. At cook line low boy, rubber gasket detached from door panel. Repeat Violation

Basic - Waste line passing through ice machine or ice bin. At bar, waste line in bin holding ice used for consumers. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over soup at stainless reach in freezer , ground beef over pork shoulder at white chest freezer. All products opened from commercial packaging. Operator stored all products properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: tuna salad (50F - Cooling) at 10:30 since 9:30 - 50F at 10:50 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer to quick chill. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up sanitizer station. Corrective Action Taken

Basic - Equipment in poor repair. Reach in cooler in kitchen: gasket separating from cooler door.

Basic - Waste line passing through ice machine or ice bin. At ice well in bar area. Per operator, Ice used for drinks. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not stored inverted by flat top grill. Advised operator to invert pots and pans.

Basic - Waste line passing through ice machine or ice bin. Observed at bar ice well. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef patties and raw bacon over bread and cheese at reach in freezer in dry storage area. Products not in commercial packaging. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: tuna salad (55F - Cooling) at 11:30 since 10:00 - 53F at 12:00 Observed covered containers of house made tuna salad in walk in cooler at 55F. At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. 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. Observed Fish thawing in sealed reduced oxygen packaging. Operator removed from sealed reduced oxygen packaging. Corrected On-Site

Basic - Waste line passing through ice machine or ice bin. Observed Soda waste lines plumbed through ice bin at bar. Employee states ice used to keep beverages cold.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Tuna salad -51F- cold holding- operator states food not prepared or portioned today- food out of temperature for 6 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- Tuna salad -51F- cold holding- operator states food not prepared or portioned today- food out of temperature 6 hours- see stop sale.

Basic - Carbon dioxide tanks not adequately secured- by walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine not inverted- operator inverted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe open water bottle on prep table at cookline- operator removed. Corrected On-Site

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 0ppm. Air in the line. Operator primed line 75ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection validation number 218603787. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door does not close properly. - From follow-up inspection 2021-07-27: Time Extended