VANDERBILT CC MAIN CLUB

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the pizza station pizza sauce (48F - Cold Holding). Operator held the pizza sauce out during the lunch rush, less than 4 hours. Pizza sauce moved to walk in freezer for rapid cooling. In the upright cooler by the range cooked beef (47F - Cold Holding); pepper corn sauce (48F), operator moved contents to walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. Observed 2 #10 cans with dented rims of diced tomatoes and chocolate fudge topping.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Product in far right maketable on the cook line at improper temperatures. Unit thermometer read 48F. Chef stated product had been in service two hours. Unit was emptied and all product placed in the walk-in cooler for rapid cooling. cooked pasta (61F - Cold Holding); shrimp (48F - Cold Holding); broccoli rabe (48F - Cold Holding) Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner were stored next to clean plates on the server side of the passbar. Chemicals were removed during the visit. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drinks and cell phones on the server side of the passbar with clean dishes and condiments. Personal items were removed. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Soda gun at the bar was stored in a soiled holster.

Basic - No handwashing sign provided at a hand sink used by food employees in the salad prep area. Chef posted sign. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items: Personal cell phone and charger was stored on a shelf with spices and above a food prep space.

Basic - No Heimlich maneuver/choking sign posted. Provided poster to Chef, who posted during the visit.

Basic - No handwashing sign provided at a hand sink used by food employees at the pantry station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. F - Cooling); black beans (49F - Cold Holding); cheese (49F - Cold Holding); sliced ham (48F - Cold Holding). Operator stated unit was off and open during inventory this morning for approximately 2 hours. Insured unit was back on and closed and retook internal food temperatures 30 minutes later. All temperatures had decreased by 2-3F in that time. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener has encrusted food debris on the blade.

Basic - Bowl or other container with no handle used to dispense food. Observed single-service container stored in the bin containing sugar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on prep tables in the prep area. Chef returned cloths to sanitizer buckets. Corrected On-Site

Intermediate - Eggs Benedict observed on the breakfast menu with no indication of serving the eggs undercooked. Consumer advisory was present on the menu. Other items offered undercooked contained an asterisk to refer to the advisory. Chef stated Eggs Benedict is served undercooked at this location, unless requested otherwise. The front office printed new/corrected menus. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the upper discharge chute in the interior of the ice machine/bin. Corrected On-Site

Basic - Dumpster rusted out on bottom. Observed waste pulled out of the rusted/cracked open bottom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in multiple food preparation areas. Discussed options for safe storage with the Operator.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed prep cook in the pantry area wearing a wristwatch, as well as a cook on the line wearing a wristwatch.

Basic - Observed multiple reach-in coolers throughout the kitchen with heavily soiled door gaskets. Discussed systems for frequent cleaning with the Operator. Repeat Violation

Basic - Seven (7) carbon dioxide/helium tanks not adequately secured on the rear dock/receiving area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outdoor meat storage walk-in cooler: raw beef (47F - Cold Holding); raw pork (50F - Cold Holding) for two hours during busy prep and stocking period with door constantly being opened and closed. Operator instructed staff to move all potentially hazardous foods into indoors walk-in freezer for quick cooling. Corrective Action Taken

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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103].

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan attached to wall in dishwashing area with accumulation of dust.

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic to go bags used to store shrimp in walk-in freezer . Operator moved shrimp into food grade bag. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over slicer on back prep line. Operator discarded beverage Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board on pizza station. Operator removed towel. Alsi in bar wet wiping cloth hanging near handwash sink. Operator moved the towel to sanitizer bucket. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400+ppm) on back prep line. Per manufacturers instructions, effective range of quaternary sanitizer is 150-400ppm. Operator discarded the sanitizer. Corrected On-Site