HERITAGE BAY GOLF & COUNTRY CLUB

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack there is 1 number 5 can of caramel that is severely dented. See stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles in the dish washing area.

Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack there is 1 number 5 can of caramel that is severely dented. See stop sale.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers. Warning - From follow-up inspection 2025-12-15: Time Extended

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature rinse machine achieved was 148F on the surface of two thermometers at two passes through the machine. Warning - From follow-up inspection 2025-03-07: Inspector thermometer showed 148F on Final Rinse. Facility waterproof thermal puck indicated 142F. Inspector tried three passes with no temperature reaching 160F Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook did not wash hands when donning gloves to continue cutting lettuce.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook cutting/coring heads of lettuce with bare hands. Lettuce is not being cooked after cutting. Cook donned gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Ground beef was stored above whole muscle cuts of beef in the walk-in cooler. Operator moved to proper storage hierarchy. Brussels sprouts were stored below raw chicken and raw ground beef on the cook line. Operator moved to proper storage hierarchy. Raw grouper and raw salmon were stored directly under raw ground beef in the cooler drawers under the grill. Operator moved to proper storage hierarchy. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of reduced-oxygen packaging tuna observed unopened and fully thawed in the walk-in cooler. Chef discarded. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle of Clorox cleaner was stored next to clean pans on the cook line. Operator removed chemical. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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: operator is vacuum-sealing various products. Facility has developed a HACCP plan, but has not yet submitted for approval. Provided Special Process Guidance form 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. Six packages of reduced-oxygen packaging tuna observed unopened and fully thawed in the walk-in cooler. Chef discarded. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open and closed drinks on prep tables in multiple areas. Discussed with Operator appropriate storage for employee drinks.

Basic - No handwashing sign provided at a hand sink used by food employees in the prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter measured 75F sitting on baker rack by office. butter (75F - Cold Holding). Discussed Time as a Public Health Control procedures with Operator and provided forms during the visit. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer in bucket and at source measured 0 ppm. Operator switched supply bottle to a fresh, newer bottle. Ran solution again and tested properly at 300 ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 300ppm). Chef directed staff to change all buckets with fresh solution. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl was stored in a container of rock salt, used for serving oysters on ice

Basic - No Heimlich maneuver/choking sign posted. Provided to Operator who posted during the inspection. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, dishwasher switched from dirty dishes to clean dishes, no handwash. Discussed with operator and employee importance of proper handwashing, dishwasher properly washed hands and then resanitized dishware. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area and back prep line near production walk-in cooler. Operator cleared both sinks. Corrected On-Site Warning

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 reach-in cooler on main line. Warning

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. Cooked salmon and cooked pork sauce made and frozen same day, thawed yesterday per operator, not tracked with time stamp. Operator updated all time marks. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning on cook line reach-in coolers.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on main cook line and by banquet storage. Operator refilled both buckets, quaternary 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. In bar area and drink service station, ice in handwash sink. Operator melted away the ice. Corrected On-Site

Basic - Food stored on floor. In walk-in freezer, containers of raw fish and raw chicken stored on floor. Operator moved foods to shelving. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in large dishwasher area. Operator asked dishwasher to separate dishes for air drying, dishes are now properly air drying. Corrected On-Site Warning - From follow-up inspection 2021-11-24: Time Extended