COLONY WEST GOLF CLUB

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed at 8:36 a.m. container with soup cooling in walking cooler at 62F. Per operator, soup has been cooling since overnight. Soup did not cooler from 135F to 41F in 6 hours. See stop sale.

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. Observed chlorine sanitizer at dishwashing machine less than 50 ppm. Operator charged sanitizer solution . Final read at 100 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 8:36 a.m. container with soup cooling in walking cooler at 62F. Per operator, soup has been cooling since overnight. Soup did not cooler from 135F to 41F in 6 hours.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at upstairs mop sink where splitter added.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed soup cooling in a deep container more than 6 inches.

Basic - Food stored on floor. -Observed container with soup stored on walking cooler in cooler floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed knives stored between cooler and prep table. Operator removed Corrected On-Site

Basic - Stored food not covered. -Observed several uncovered containers with TCS foods stored in walking cooler in cooler .

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed pineapples and limes stored over container with coleslaw in walking cooler in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed salt removed from the original container not labeled. Operator label. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of marinara sauce Repeat Violation Admin Complaint

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. Dishwasher (Chlorine 0ppm) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top (right); Coleslaw (42-50F - Cold Holding). As per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Operator placed item in lowboy cooler for quick chill Corrective Action Taken Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed two one gallon containers of milk in single door cooler. Both gallons of milk open and previously used. As per operator milk opened over 24hrs ago. Operator date marked. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in hand wash sink. Operator cleaned out Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator can not locate what test strips for triple sink Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above triple sink has accumulation and build up of dust. Operator cleaned and sanitized Corrected On-Site Warning

High Priority - Dented/rusted cans present. See stop sale. One #10 can nacho cheese sauce with creased side from dent.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In right side lowboy drawer on cook line, pans of raw portioned salmon and raw shrimp above pan of cooked wings. Employee switched pans to properly separate. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Quart containers of chili and seaweed salad still partially frozen not dated from when removed from freezer.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown yellow substance in multiple sprays bottles in kitchen. Per employee substance is degreaser/cleaner. Advised employee to label when able. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic quart containers in bulk flour and rice in kitchen. Employee removed containers. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cookline not wearing hair restraint.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between both ends of steam table and fliptop units. Employee removed knives. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cookline not labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; sliced tomatoes (44F - Cold Holding). Per operator foods in unit overnight. Not portioned or prepared today. Observed unit not keeping food cold. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; sliced tomatoes (44F - Cold Holding). Per operator foods in unit overnight. Not portioned or prepared today. Observed unit not keeping food cold. See stop sale.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen flip top by expo line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee light blue drinking container on prep table.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small live fly found in single door Everest cooler. Observed fly landing the interior, no foods held in unit. Operator killed fly, cleaned and sanitized unit. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in freezer container of raw non commercially wrapped fish in same bus pan of open bagged vegetables. Manager removed fish. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on mop sink missing vacuum breaker.

Basic - Bowl or other container with no handle used to dispense food. Paper cups in bulk containers of flour and lentils in back storage areas. Manager removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf with dry spices at back prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch and bracelet. Employee removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on back prep table. Manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles oil and water at cook line not labeled.