REUNION COUNTRY CLUB

Observed several wet wiping cloths stored on prep surfaces in between uses. loths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: PIC immediately placed all wiping cloths in sani buckets.

Observed hot water pressure to be low on 1 out of 2 sinks in both men's and women's restrooms. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: PIC to contact appropriate personnel to restore hot water pressure to hand sinks.

Observed 3 packs of QAC test strips to be expired since 2023 and 2024. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Corrective Actions: PIC to order more QAC test strips. EHS tested all sanitizer solutions and confirmed concentrations were within proper ranges.

Observed existing data plate on warewashing machine to be illegible. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Corrective Actions: PIC to contact warewashing machine manufacturer so new data plate can be installed.

Observed employee drink (disposable cup with lid and no straw) stored on prep table and another employee drink (opened canned energy drink) stored in reach-in cooler allowing potential contamination with food. 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. Corrective Actions: Both drinks were either discarded or stored in a way that prevented potential contamination.

Observed raw shrimp in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: Food employee adjusted the lid to allow proper heat transfer in walk-in freezer. See temperature log for cooling curve.

Observed raw shrimp being held in sink labeled solely for produce and RTE food. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Corrective Actions: PIC immediately moved the raw shrimp to designated prep area and washed, rinsed, and sanitized produce sink.

Observed hose for pre-rinse sprayer to be in disrepair. A plumbing system shall be repaired according to law; and maintained in good repair. Corrective Actions: Manager stated maintenance will be notified to repair pre-rinse sprayer.

Observed dumpster lid to be opened. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Corrective Actions: Dumpster lid was closed during inspection.

Observed personal food item stored on vegetable prep sink. Observed personal drink item stored in reach-in cooler on same shelf as food to be served. Employees shall use designated areas to store personal food items to prevent contamination. Corrective Actions: Manager moved personal food items to designation reach-in cooler.

Observed 3 containers of food stored uncovered in reach-in freezer across from grill.

Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

COS: PIC obtained lids for containers of food.

Observed buildup of slime in the interior of ice machine. Observed encrusted material on can opener blade.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Note: PIC will clean food contact surfaces at COB.

Dishmachine chlorine sanitizer not at proper minimum strength and hot water not at proper minimum temperature in bar area after several cycles were ran.

Low temperature dish machines shall have minimum chorine concentration of 50 ppm and minimum water temperature of 120°F.

COS: All dishes from bar area will be washed using main kitchen dish machine.

Observed accumulation of grease and food debris on sides and under equipment. Observed wall soiled with accumulated black debris in dishwashing area. Observed soiled reach-in cooler shelves. Observed food accumulation under shelves in walk-in freezer. Observed reach-in cooler gaskets with accumulation of food debris. Observed filters for hood exhaust above cooking equipment with heavy accumulation.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Note: PIC will clean nonfood-contact surfaces of equipment at COB.

Observed accumulation of grease and food debris on sides and under equipment. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Note: PIC will clean nonfood-contact surfaces of equipment.