Bridgemill Golf/Featherstones Grill

Observed a few house flies in kitchen and drain flies in bar.

Work to minimize entry of pests into kitchen and eliminate pests that do enter.

Consumer advisory is missing for filet mignon and burgers offered on specials menu.

511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

NOTE: missing the consumer advisory has been an issue at this facility. It is the responsibility of the person in charge to thoroughly review menu PRIOR to printing each menu.

Observed several time/temperature control for safety (TCS) foods stored past 7 days.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed an abundance of flies swarming throughout entire kitchen area. This has been an issue an several past inspections. Must have pest control come out within 72 hours to service. Must determine source/attractant to help eradicate.

Observed employee handling dirty dishes with gloved hands and failing to change gloves when switching to handle clean dishes. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to change gloves and rewash contaminated dishes.

Observed diced ham left sitting out on prep line and temping 69°F. Also observed raw unpasteurized shell eggs being cold held on ice at 58°F due to improper placement in ice. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed several TCS food items prepared on previous dates not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed 12+ plus TCS food items prepared 11/15/24-11/23/24 not discarded after 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

Observed two cartons of of buttermilk that expired 11/27/24 stored in walk-in. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit across from flat top and in grill cooler being cold held above 41°F. Also observed heavy cream on ice being cold held above 41°F due to ice not being in direct contact with carton. TCS foods must be cold held at 41°F or below. COS by discarding items in prep top/reach-in unit, moving raw meats from grill cooler to walk-in, and adding ice to heavy cream.

Observed back handwashing completely blocked and not easily accessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS by unblocking.

Observed no running water at handwashing sink to left of fryer. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed glassware at bar visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

NOTE: glassware must be stored inverted.

Observed build-up an rust on blade of can opener. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Blade must be replaced.

Observed two cartons of half & half held past their use by date. Both expired 7/18/24. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed an abundance of flies swarming throughout entire kitchen area. Management is aware and has plans to have EcoLab install UV lights.

Observed sizeable gap at bottom of side door. All doors must be tight-fitting to prevent entry of pests. Must install door sweep.

Observed most recent inspection report of 56/U not posted in public view. Previous score of 84/B from 8/30/23 was posted with current score below and completely obstructed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view. COS by posting score.

Observed facility unable to produce oyster tags for past 90 days.

511-6-1.04(3)(l) - Shellstock, Maintaining Identification (Pf) (l) Shellstock, Maintaining Identification.

1. Except as specified under paragraphs 3 (ii) of this subsection, shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf

2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf

3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf

(i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served; and

(ii) If shellstock are removed from their tagged or labeled container:

(I) Preserving source identification by using a record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served, Pf and

(II) Ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. PF

Observed time/temperature control for safety (TCS) foods in both prep top/reach-in units and grill reach-in being cold held at temperatures greater than 41°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by discarding some items and moving others to walk-in cooler/freezer. Must create ice bath in prep top unit until minimum cold holding temperature can be maintained.

Observed cooked baked potatoes left sitting out at room temperature and temping 62°F. COS by discarding.

Observed queso stored in warmer cabinet and temping 79°F. Unit was not even on. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above when being hot held. COS by discarding.

Observed no paper towels at several handwashing sinks. COS by supplying sinks with paper towels.

Observed no soap at all hand washing sinks. COS by supplying sinks with soap.

Observed TCS prepared on previous dates not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

Observed an abundance of flies swarming throughout entire kitchen area. Management is aware and has plans to have EcoLab install UV lights.

Observed sizeable gap at bottom of side door. All doors must be tight-fitting to prevent entry of pests. Must install door sweep.

Observed several containers of milk, buttermilk, and half & half held past their discard date. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.

Observed employee holding uncovered lettuce head between arm and chest; lettuce was directly touching employees shirt. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS by discarding lettuce.

Observed a substantial amount of food directly stored on floor in walk-in freezer and dry storage area. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Corrective action: food must be moved at least 6 inches off floor

Observed most recent inspection report not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view. COS by posting score.

Observed substantial mold accumulations on food storage shelves in walk-in. Shelves must be thoroughly cleaned and sanitized.

Observed bok choy prepared 8/19/23 held past discard date. Item should have been discarded 8/25/23.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed ground beef cooling in a container while tightly covered in plastic wrap. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by uncovering.

Observed employee preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hat.

Observed most recent score of 67/U from 8/16/23 not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view.

Observed handwashing sink separating from wall to right of salad prep top unit. Sink must be reattached to wall.

Observed substantial mold accumulations on food storage shelves in walk-in. Shelves must be thoroughly cleaned and sanitized.

Observed mold build-up on wall in dish pit area. Also observed substantial mold build-up along silicone. Wall must be thoroughly cleaned and silicone must be removed and reapplied with a smooth bead. This has been discussed with CFSM on several previous inspections.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit across from flat top being cold held at temperatures greater than 41°F. Temperatures of TCS foods in unit ranged between 45-74°F with the ambient temperature of cooler around 48°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below when being cold held. COS by moving TCS foods to walk-in cooler/freezer. Must create ice bath in prep top unit until minimum cold holding temperature can be maintained.

Observed no active managerial control in kitchen area and many violations that have the potential to cause serious foodborne illnesses. A majority of the violations observed were repeat violations from the previous routine inspection (75/C)--there has been minimal effort made to correct and be in compliance with Rule. Please see the responsibilities of the person in charge below:

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed dish machine not dispensing chlorine. Dish machines must dispense chlorine at 50 ppm. COS by discontinuing use of dish machine for sanitizing. Dishes may be washed in dish machine but sanitized in 3-compartment sink.

Observed several time/temperature control for safety (TCS) foods not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by discarding.

NOTE: The date of prep must be the date used on label--NOT that day product was portioned, cut, or otherwise used. Several items were prepped on previous days but were date marked with today's date.

Observed several TCS foods in prep top, reach-in, and walk-in coolers held past their discard dates.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

COS by discarding.

Observed potatoes cooling in a container while tightly covered in plastic wrap. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by uncovering.

Observed mold build-up on wall on right side of dish machine. Mold must be removed.

Observed excessive grease build-up on right side of flat top. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Exterior must be thoroughly cleaned daily.

Observed most recent score of 75/C from 4/19/23 not posted. The previous score of 85/B from 10/19/22 was posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be prominently displayed in public view.

Observed handwashing sink separating from wall to right of salad prep top unit. Sink must be reattached to wall.

Observed substantial mold accumulations on food storage shelves in walk-in. Shelves must be thoroughly cleaned and sanitized.