Marshes of Skidaway (Community Center)-Island Club

Observed hot water turned off at the beverage station on the club bistro. Observed water not getting hot at the hand sink in the club bistro main kitchen.

RCA: PIC shall have hot water restored to the bistro kitchen. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Observed items held past 7 day date marking: marinara sauce (prep date 11/26, reach-in cooler), pizza sauce (11/11, reach-in cooler), risotto sauce (11/30, reach-in cooler) and sliced ham (12/2, walk-in cooler).

CA: Items were discarded. RCA: A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days.

Observed wet-stacking of clean dishes. PIC separated identified items for air drying. Educated PIC on proper wash, rinse, sanitize, then air dry before stacking.

Observed employee items not stored in designated areas (purses, keys, food items etc.) PIC had employees remove items to designated area. Items cannot be stored over or on prep areas. Items cannot be stored over or next to: single service items, food product, or clean dishes.

Observed employee drinks (water, sprite soda, apple juice) to be stored within the cold holding units (cooler and freezers). COS/CA: PIC discarded items. RCA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed pink and black build up on the baffle of ice machine in main kitchen. RCA: Facility shall melt current ice and thoroughly clean and sanitize the machine.

Observed shelving in reach in cooler and surfaces throughout the facility to have old food debris, hardened grease and water settlement. RCA: PIC shall ensure that employees are cleaning within units more frequently to prevent any accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed single serve cups to be stored in dry goods (rice, sugar) in contact with the food product. COS/CA: PIC removed scoops from food product. RCA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed old food debris in reach in cooler near grill area. RCA: PIC shall ensure that employees are cleaning within units more frequently to prevent any accumulation. Food Service Rule: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.