Southern Landings Golf Club

Observed an open water bottle on the prep counter in the kitchen. Told by the food handler/Person In Charge (PIC), the water bottle belonged to him. 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. Pour water into a single-use cup with a secure lid and straw.

Observed a paper towel dispenser in the food prep/cooking area not in operation for the dispensing of paper towels. The Person in Charge (PIC) stated that the battery inside the paper towel dispenser is dead. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels. A continuous towel system that supplies the user with a clean towel. Please change the battery inside the paper towel dispenser.

Observed a pitcher stored inside the hand sink in the bar location. A handwashing facility may not be used for purposes other than handwashing. Remove the pitcher from the inside of the hand sink.

Observed 0 parts per million (ppm) of sanitizing solution dispersing for the dishwashing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the data plate of 50 parts per million (ppm). Utilize the three-compartment sink to wash, rinse, and sanitize utensils until the dishwasher has been repaired.

Observed a paper towel dispenser in the food prep/cooking area not in operation for the dispensing of paper towels. The Person in Charge (PIC) stated that the battery inside the paper towel dispenser is dead. Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels. A continuous towel system that supplies the user with a clean towel. Please change the battery inside of the paper towel dispenser.

Observed chicken and beef base inside the prep cooler at an acceptable temperature range, but the ambient air temperature of the unit at 53°F. Told the unit was not plugged into the socket to allow the ice to melt inside the unit. Noticed the unit has a large amount of ice buildup inside the unit. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Remove Time/Temperature Control for Safety (TCS) food items before unplugging the unit. Please have the unit serviced/repaired.

Observed pimento and chicken salad sandwich with a temperature of 48°F inside the reach-in cooler in the self-service area. The person in charge stated the sandwiches were prepared this morning and had been inside the unit for 10 minutes. The ambient air temperature is 34F. Possibly the sandwiches did not cool down to 41F before being placed inside of the reach-in cooler. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41F or below. Corrected on Site (COS): Sandwiches moved to the walk-in cooler to cool down to 41F or below.

Observed a sanitizer bucket stored inside the hand sink in the bar area and a whisk stored in the rear hand sink in the main kitchen. A handwashing facility may not be used for purposes other than handwashing. Employee will remove items from inside the hand washing sink.

Observed turkey and ham deli meat that is sliced when opened not date marked inside of the walk-in cooler. Per the Person In Charge (PIC), the meats were sliced on Tuesday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Corrected on Site (COS): Deli meat discarded.

Observed reach-in cooler at the front food service counter with an ambient air temperature of 43 F. The food items were placed inside the unit during the inspection today. Noticed a build-up of ice in the back area inside of the reach-in cooler. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Please have the unit serviced/repaired and recommend setting the ambient air temperature between 37-39 F (not lower). Corrected on Site (COS): The food items were moved to the walk-in cooler.

Observed 0 parts per million (ppm) of sanitizing solution dispersing for the dish washing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the data plate of 50 parts per million (ppm). Utilize three compartment sink to wash, rinse and sanitize utensils until dishwasher has been repaired.