HILLSBORO CLUB DINING ROOM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs stored over bread in walk in cooler. Employee placed eggs on bottom shelf for proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Quinoa prepared approximately 1.5 hours ago, held in warmer at 115 F. Educated employee on proper hot holding temperature. Food was placed in oven to reheat. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without hair restraint. Employee put on hair restraint. Corrected On-Site

Basic - Food stored on floor. Buckets of eggs stored on floor in walk in cooler at salad station. Employee placed buckets on shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean spoons stored in container of water at 72 F on counter. Manager discarded water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel stored under cutting board on prep table. Employee removed towel from under cutting board. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in freezer, next to food. Advised employee to put cup in separate area. Employee moved beverage from freezer. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over box of cauliflower in walk in produce walk in cooler. Employee rearranged for proper storage. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager and displayed. Corrected On-Site

Basic - Clean equipment/utensils not stored at least 6 inches above the floor Several food containers stored on floor next to utensils rack. Manager placed on rack.

Basic - Food stored on floor. Bucket of carrots stored on floor in produce walk in cooler. Employee placed on shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in container of water at 83 F on flattop top grill. Manager discarded water. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager and displayed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at employees' bathroom, both genders, located downstairs.

Basic - Old labels stuck to food containers after cleaning. Old labels on lids and containers on dish rack. Manager placed containers in triple sink to remove labels. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. No label on plastic container of salt in kitchen near to prep table. Manager labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep line, cut melon 45°F. Operator stated prepped less than 1 hour ago.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated either last date served

Basic - Bowl or other container with no handle used to dispense food. On cook line, cups used to dispense cooked pasta.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In flip top cooler on cook line, Bolognese (50F - Cooling). Operator stated held in cooler over night. Not prepped or prepared today. See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in in cooler by desert station, tuna 40°F, no removed from reduced oxygen package before thawed. Thawed overnight.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler on cook line, Bolognese (50F - Cooling). Operator stated held in cooler over night. Not prepped or prepared today. See stop sale

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator

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. In walk-in in cooler by desert station, tuna 40°F, no removed from reduced oxygen package before thawed. Thawed overnight. See stop Sale

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato salad (69F - Cold Holding) left in turn off cooler on cook line over night

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Melon ; (45F - Cold Holding); cooked chicken (45F - Cold Holding), manger moved items to working cooler stated unit is in defrost mode potato salad (69F - Cold Holding) left on cook line over night see stop sale

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cloth used as a food-contact surface. Cloth towel on cooked pasta, manager removed and discarded pastas Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No soap in dishwasher

High Priority - Dented/rusted cans present. See stop sale. Oyster sauce in dry storage

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut melon (45F - Cooling); cut watermelon (45F - Cooling) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Sealed tightly. At this rate, food did not reach 41F within 4 hours.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut melon (45F - Cooling); cut watermelon (45F - Cooling) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Sealed tightly. At this rate, food did not reach 41F within 4 hours.

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut melon (45F - Cooling); cut watermelon (45F - Cooling) in walk in cooler. Per operator food not prepped or portioned today. In unit overnight. Sealed tightly. At this rate, food did not reach 41F within 4 hours.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unclean vents in kitchen in dish wash area Vents over prep area unclean Vents over cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 200ppm) remade. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. At self service juice bar, cut lemons and ice in buckets not protected- operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer-Raw Ground beef not commercially packaged over cooked mussels- operator stored to lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline-shredded cheese 58-60F- cold holding sliced cheese 49-54F - cold holding- operator states not prepared or portioned today- out of temperature for 3 hours - operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Mussel tags not marked with last date served.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled at outside bar- operator labeled. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buckets not inverted by dry storage - operator inverted. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean buckets stored on floor in dry storage area- operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle above clean utensils by ice machine area- operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Clean buckets with old labels still attached- operator sent to be washed and stickers removed. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm. Operator stated would call EcoLab for service and use triple sink for manual sanitization. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area alto sham; sausage (109°F - Hot Holding); steamed potatoes (109°F - Hot Holding). Operator stated being held less than 1 hour, moved to oven to reheat. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <160°F). Operator stated would call EcoLab for service and use triple sink for manual sanitization. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At pantry black bean storage container; bowl used to dispense. Operator removed bowl. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. At cook line middle flip top cooler. Operator emptied water, cleaned and sanitized bottom of cooler. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored behind hot dogs in reach in cooler drawer. Moved to properly store. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Uncovered bowls of jam, cut fruit, cream cheese and butter at buffet without a sneeze guard. All moved under sneeze guard. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb next to mop sink.

Intermediate - Food-contact surface soiled with food debris on can opener blade and slicer blade guard. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Items in hand sink. Removed. Corrected On-Site

Basic - Dumpster overflowing garbage. Dumpster soiled. Dumpster lid open.

Basic - Garbage and food debris on the ground and/or pad around dumpster.