ADIOS GOLF CLUB

Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks by coffee area not secured. Chef secured tanks. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed fish still in reduced oxygen packaging. Chef had cooks remove fish from reduced oxygen packaging. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water by cook line. Chef removed scoops and discarded water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar handwashing sink. Chef put up a handwashing sign at handwashing sink. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at salad station with stickers. Chef removed stickers and washed avocados before cutting Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container with flour of of its original packaging not labeled. Chef labeled flour container. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing chemicals not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured. Yanks not secured

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Atsalad station there was avocados with stickers on, chef removed stickers and washed avocados before cutting Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over buttermilk and sauce. Chef moved eggs to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook line at hash (47F - Cold Holding); salmon (46F - Cold Holding), chef moved items to working cooler and called for maintenance

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in the front part of, the cooler at diced tomatoes (45F - Cold Holding); cooked eggs (45F - Cold Holding); lettuce (45F - Cold Holding), chef moved items to cool to 41f or below and called for maintenance Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Chef labeled bottles Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand wash sink, operator provided Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu contains items that can be ordered undercooked; steak/burger. No consumer advisory posted/on menu. Operator reprinted menus at time of inspection Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon in ROP still partially frozen on cook line not removed. Operator opened up packaging Corrected On-Site

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw steak/cooked chicken packaged using ROP on site not dated. Operator states item was packaged yesterday. Operator dated to be removed after 48 hours

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon fully thawed in ROP packaged on site.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook like drawers. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Raw salmon fully thawed in ROP packaged on site.

Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing yellow substance not labeled. Operator labeled all purpose cleaner Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade. Operator clean and sanitizer. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed interior of double decor oven has accumulation of black substance.

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drink stored on food preparation area about prep table. Operator removed and stored properly. Corrected On-Site