Brunswick Country Club, The

Observed during the course of this inspection that the facility had a reach in Coca Cola cooler that was holding TCS foods above 41 deg f. COS: Out of temp TCS foods were discarded, unit was removed from use with TCS foods. CA: Glynn Eh instructs management not to use the unit with TCS foods until it is serviced. Glynn EH instructs management to only use units capable of keeping TCS foods at an internal temp of 41 deg f or below.

Observed during the course of this inspection that the facility had 2 separate containers of unpackaged chicken that were stored in contact with undrained ice water. COS: Chicken was removed from ice water and placed in different pans. CA: Glynn EH instructs management to ensure that unpackaged foods are not stored in direct contact with undrained ice water.

Observed during the course of this inspection that the handwashing sink located at the main bar was not supplied hand soap. COS: Staff supplied the sink with soap. CA: Glynn Eh instructs management to ensure that handwashing sinks are properly supplied soap during operation.

Observed during the course of this inspection that the facility had a large bag of sugar stored on the floor. COS: Staff placed sugar into its storage bin. CA: Glynn EH instructs management to ensure that all foods are properly stored at least 6 inches off of the floor.

Observed the inside top of microwave had old food debris in the main kitchen at the time of tis inspection. COS: Management stated that it will be cleaned. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed several containers with deli meat, cheese, sliced tomatoes, chicken wings and other food items without a date label in the walk in cooler at the time of this inspection. COS: Management stated that items will be labeled. CA: 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed several boxes with food and single service items stored directly on the floor in the dry storage area ta the time of this inspection. COS: Management stated that items will be relocated. CA: food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.

Observed a stack of coffee filters being stored uncovered in the dry storage area at the time of this inspection. COS: Management stated that these will be stored covered. CA: Single use items shall be stored covered to prevent contamination.

Observed hood system filters covered in grease in the kitchen area at the time of this inspection. CA: The physical facilities shall be cleaned as often as necessary to keep them clean.

Observed during the course of this inspection that the facility had 3 separate soda gun nozzles that displayed significant buildup on a food contact surfaces. COS: PIC cleaned and sanitized the nozzles individually. CA: Management stated that they will create a schedule to have these surfaces cleaned and sanitized often enough to provide sanitary conditions.

Observed during the course of this inspection that the facility had multiple packages of sliced deli meats and containers of TCS sauces with prep dates of 10/1 on 10/9 past the 7 day discard date. COS: PIC discarded out of date deli meats and sauces. CA: Glynn EH instructs management to ensure that staff is trained to discard all TCS food items once 7 days have past since the initial prep date.

Glynn EH suggest including the prep date and 7 day discard date on packaging of all tcs items to decrease confusion.

Observed during the course of this inspection that the facility had multiple handwashing sinks and prep sinks not being supplied hot water. COS: Management identified that the water heater breakers had tripped and restored power to them CA: Management stated that they will begin checking the supply of hot water to the handwashing sinks at the beginning of the work day and ensure that they are being properly supplied hot water.

Observed during the course of this inspection that the facility had 3 separate soda gun nozzles that displayed significant buildup on a food contact surfaces. COS: PIC cleaned and sanitized the nozzles individually. CA: Management stated that they will create a schedule to have these surfaces cleaned and sanitized often enough to provide sanitary conditions.

Observed during the course of this inspection that the facility microwave displayed significant old food buildup on the inner ceiling food contact surface. CA: Management stated that they will train staff to clean and sanitize this surface after use.

Observed during the course of this inspection that the facility had a large box of toilet paper stored directly on the floor in a side storage area next to the kitchen. CA: Management stated that they will train staff to store all single service items at least 6 inches off of the floor in a clean/dry location.

Observed severe build up on vent hood causing drips of grease to form. CA: Increase cleaning frequency and maintenance of vent hood.

Observed build up on seasoning, sugar, and rice containers at the time of this inspection. CA: PIC stated they would purchase new storage bins.

Observed build up on seasoning, sugar, and rice containers at the time of this inspection. CA: PIC stated they would purchase new storage bins.

Observed whisks being hung on rusted hooks at the time of this inspection. CA: Store whisks on clean surfaces to prevent potential contamination.

Observed facility with grease build up on walls and shelving at the time of this inspection. CA: Increase cleaning frequency to prevent build up.

Observed dead bugs in lighting at the time of this inspection. CA: Remove dead bugs and seal any holes they are entering into.