Towne Club Windermere

Observed employee beverages stored on rack above a table that is used for condiment portion prepping. Corrective action: relocate shelf to an area away from food prep, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles.

Observed employee carrying lettuce to prep table using bare hands. COS- discarded. Advised PIC to ensure that there is no bare hand contact with ready to eat foods.

Observed butter held at 48 degrees F in the cooler. COS-discarded. Advised PIC to cold hold TCS foods at or below 41 degrees F.

Observed beef-noodle dish held at 128-144 degrees F, beef puree held at 99 degrees F, and hamburger patty held at 128 degrees F. COS- discarded beef puree and hamburger patty. Beef-noodle dish was reheated to 180-190 degrees F. Advised PIC to ensure that TCS foods are hot held at or above 135 degrees F.

Observed employee beverages stored on the same shelf as packaged food items on grill line. COS-relocated. Advised PIC to ensure that beverages are either stored in designated employee area away from food prep and storage or in 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.

Observed employees handling food with not properly restrained hair. Advised PIC to ensure that all employees 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.

Observed cherry tomatoes that were removed from the original container and prepped without washing. COS-discarded. Advised PIC to ensure that fruits and vegetables are washed before prep and stored in a clean container.

Raw shell eggs stored beside raw bacon and milk in walk in cooler. COS - items discarded. Advised PIC to store ready-to-eat above raw meats and store meats according to minimum internal cooking temperatures.

TCS foods in walk in cooler (see temp log) stored at 47 degrees F. COS - discarded all TCS food items in walk in cooler. Advised PIC to hold temperatures at 41 degrees F or below. Ambient temperature of walk in cooler is 47-49 degrees F. Advised PIC to have walk in cooler repaired immediately. PIC called maintenance company to come out immediately. Advised PIC to not hold TCS foods in walk in cooler until ambient temperature is able to maintain food temps at 41 degrees F or below.

Sliced tomatoes in prep top cooler held at 48 degrees F. COS - discarded. Advised PIC to hold at 41 degrees F or below.

Fruit prepped at 9:30 am was at 51 degrees F. COS - discarded. Advised PIC to cool within 4 hours. Chili cooked yesterday (3/12) was 93 degrees F. COS - discarded. Advised PIC to cool from 135-41 in 6 hours. Advised PIC to ways to expedite the cooling process such as place on ice bath, keep uncovered, smaller portions.

PIC does not have active managerial control over food service establishment. PIC did not respond to temperature questions regarding cooking, cooling, cold holding. PIC was not monitoring cold hold procedures in walk in cooler to observe ambient temperature could not maintain 41 degrees F or below. Advised PIC to have more training on food service protocols and procedures.

Manager lacking food manager certification. Advised PIC to obtain immediately. PIC stated she passed the exam a couple of years.

Diced tomatoes prepped on 3/3 not discarded. Advised PIC to discard within 7 days of prep. COS - discarded.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. PIC not knowledgeable about employee health agreement. Advised PIC to provide employee health policy.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. PIC not knowledgeable about employee health agreement. Advised PIC to provide employee health policy.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. PIC not knowledgeable about employee health agreement. Advised PIC to provide employee health policy.

The PIC is not aware of his/her responsibility to inform food employees and conditional employees of their responsibility to report information about their health and activities as they relate to diseases that are transmissible through food (i.e., certain symptoms and diagnosis) to the person in charge and for the PIC to report to the regulatory authority. PIC not knowledgeable about employee health agreement. Advised PIC to provide employee health policy.

Cooked pork shams being thawed in stagnant water at prep sink. Advised PIC of proper methods for thawing. COS - discarded.

Food stored in packages stored on floor in dry goods area and walk in cooler. Advised PIC to store at least 6" off of floor. Items in walk in cooler were discarded.

Observed no soap or paper towels at the eye wash/ wait station hand sink. Observed no paper towels at the bar hand sink. Observed no paper towels at the memory care area hand sink. Advised PIC to provide soap and paper towels to hand sinks at all times.