AMELIA RIVER GOLF CLUB

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. Dishmachine tested at 0ppm chlorine. Employee primed machine and retested at 50ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid in caddy at mop sink.

Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Vents and surrounding ceiling tiles above make line and in the dishroom have dust. Floor under the fryer with grease build up.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen oven with food debris.

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. Dish washer not releasing sanitizer onto dishes, 0ppm chlorine test, operator was able to get dish machine running 2nd test 150ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects found One small flying insect under triple sink. Operator killed insect. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half in lobby for self serve at 57F cold holding set out since 7AM, educated operator on putting half and half on Time as a public health paperwork, operator filled out paperwork. Observed corn beef hash at 46F, and Ham 47F in reach in cooler on cook line all items cold holding, operator stated they had been out for 1 hour, operator placed corn both food items in walk in cooler, 2nd temps taken 1 hour later, corn beef hash 41F, Ham 42F cold holding Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed white board cleaner and markers above food prep table at end of cook line. Operator relocated all items. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vaccum breaker on hose bibb outside by storage. No vacuum breaker on mop sink hose bibb on non chemical side of splitter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers poached eggs, and over easy eggs, eggs are shelled eggs and not pasteurized, menu has no disclosure. Manager updated menus to show disclosure. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had a sanitizer bucket set up with quaternary sanitizer but no quaternary test strips.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank behind bar not properly secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker on food prep table at end of cook line. Operator relocated speaker. Corrected On-Site

Basic - Food stored on floor. Observed soda syrup box on floor in storage area. Operator picked food item up off the ground. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven handles operator removed the tongs. Corrected On-Site

Basic - Single-service articles improperly stored. Observed single service cups on floor of storage shed. Operator picked items up off floor Single serve cups on ice machine outside not inverted or protected. Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, hot dogs 79F-93F cooling for approximately 2.75 hours. Hot dogs discarded. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler, hot dogs 79F-93F cooling for approximately 2.75 hours. Hot dogs discarded. See stop sale.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender coming out of kitchen touched face and immediately handled clean containers without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in flip top cooler, hard boiled eggs and cut tomatoes 50F. Lid for cooler constantly opened during lunch rush. Lid kept closed to cool. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at the end of the splitter for mop sink faucet where black hose is attached.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook on cook line drinking from styrofoam cup. Cook placed lid on container. Corrected On-Site

Basic - Hole in or other damage to wall. Wall near hand washing sink in kitchen across from pass through window.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies for self service by coffee bar do not have proper labeling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board. Moved Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table, moved Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside near walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink over prep area, moved Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, moved Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on prep table. Moved

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chilli in walk in cooler dated 3-1,

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with yellow substance, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep area, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep area, moved Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen are over drink station walk way area,.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside around knobs and side walls

Basic - Carbon dioxide/helium tanks not adequately secured. Near black door tank in use and 1 other not secured Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on shelf near steamers, moved Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook on line, placed on hair restraints Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. 2 door flip top cooler on line