CLUBHOUSE MAIN DINING ROOM

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. The following items were stored in the walk-in cooler. Sausage bean soup date marked 3/26, tomato bisque date marked 3/20 and bacon far date marked 3/25. Chef discarded all items.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the walk-in cooler. Sausage bean soup date marked 3/26, tomato bisque date marked 3/20 and bacon far date marked 3/25. Chef discarded all items.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean equipment without changing gloves. Employees removed the equipment to be sanitized and washed their hands and changed gloves. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Employee drinking on the cook line.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled a trash can then a cooked potato without washing their hands. Employee voluntarily discarded the potato and washed their hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed the can opener to be sanitized. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand washing sink in the bar area. Manager turned the hot water on at the hand washing sink. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishmachine. Warning - From follow-up inspection 2023-10-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bottled water stored on the floor in the dry storage area. Employee placed the water on a shelf. Corrected On-Site Warning - From follow-up inspection 2023-10-06: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be cleaned. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floor under the shelves in the liquor storage room and the dry storage area.

Basic - Reach-in cooler interior have accumulation of soil residues. Wine reach in cooler in the bar area.

Basic - Ripped/worn tin foil used as shelf cover under two preparation tables in the kitchen. Chef removed the foil. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line and the beer reach in cooler in the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

High Priority - Dented/rusted cans present. See stop sale. 3 cans of beet with rust. Chef discarded the cans. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and holder. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Beer cooler in the bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. Employee cleaned the mixer. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory and operator posted it before the end of the inspection. Corrected On-Site

Basic - Food stored on floor. Case of turkey stored on the floor in the reach in freezer. Chef placed the items on a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust hood filters soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the cook line. Employee cleaned the reach in cooler. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands. Instructed manager and employee on the correct hand washing protocol..

Basic - Ceiling shows damage or is in disrepair. Ductwork in the dry storage room has insulation torn and dropping to the floor.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards though out the kitchen.

Basic - Ice buildup in walk-in freezer. Around the door frame.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed and sanitized the utensils. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the towels. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in the bar area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee..

Basic - Unclean building components, attachments or fixtures. Floor drains in several placed in the kitchen soiled.

Basic - Walk-in cooler and dry storage shelves with rust that has pitted the surface.