EVANS PRAIRIE COUNTRY CLUB

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot case in prep area: rice 122F-127F. Mashed potatoes 109-111F. Food was at proper temperature two hours prior. Manager discarded. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on charger on shelf over slicer in dry storage Area. Moved during this inspection. Corrected On-Site

Basic - Plumbing system improperly installed and/or improperly draining or repaired. Tape on faucet at hand washing sink with a small leak. in bar area. Also, standing water in bottom of cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter in reach in cooler at cook line area. Operator corrected shelves. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Multiple pans on clean dish rack. Operator removed to be cleaned. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Intermediate - Handwash sink used for purposes other than handwashing. Observed drink ice in hear hand wash sink at time of inspection.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clear plastic food containers at time of inspection. Operator removed pans to have the re-washed Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooks line at time of inspection.

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. At the bar area, chlorine 0 ppm, manager replaced container, 50-100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee working with raw fish, removed gloves and place new gloves to handle cleaned plates, no hand wash occurred, Manager addressed situation. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, cilantro sauce (sour cream base) 50F, Manager moved to freezer. Also at the cook line, raw beef 44F, moved to freezer 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. Walk-in cooler (outside), milk no date marked, manager dated 12/10/24. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, big containers and utensils inside sink, manager moved all. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above cleaned containers at the dish machine area, also multiple drinks on prep tables. Manager moved all. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food next and above customers food, manager discarded. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Multiple containers cracked.

Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

High Priority - Food stored in ice used for drinks. See stop sale. Wine bottles and a carton of half and half in drink ice at the bar

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles stored in drink ice

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink in cook line area. Operator removed. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. Hand wash sink in bar area. Operator stocked soap. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in cook line area in front of grill

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from rinsing dirty dishes to removing clean dishes from dishmachine without washing hands. Observed cook wipe hands on apron, as well as wipe face with apron and not wash hands or change gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items and cold holding temperatures in the steam bain: Au Jus (129F - Hot Holding); Chili (129F - Hot Holding). Both items had been reheated two hours earlier. Manager reheated both items to 171F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed container in hand wash sink on cook line and sanitizer bucket in hand wash sink at bar

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food flour. Manager voluntarily discarded product and had container washed Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket not stored inverted or in a protected mannerbetween uses. Observed ice bucket used to transport ice not stored on floor by ice machine.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( flour ) from original container not identified by common name. Manager voluntarily discarded product Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Cloth in hand wash sink in server area. Operator removed. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in expo area. Operator turned hot water valve back on- corrected on site Hand wash sink in bar area 84F

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between hot well and reach in cooler at cook line. Operator removed. Corrected On-Site

Basic - Waste line missing at soda gun holster. In bar area. Operator reconnected the lines. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken dishroom