PELICAN MARSH GOLF CLUB

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler at cook line; raw burger patties stored over raw fish. Operator removed raw burger patties to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Intermediate - Menu does not identify spicy tuna contain raw animal foods covered by the consumer advisory. Operator identified raw spicy tuna on all menus at time of inspection. Corrected On-Site

Basic - In reach in cooler; commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

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. At front counter, observed.sour cream (60F - Cold Holding); cottage cheese (59F - Cold Holding) Per operator, refrigerator was left open during lunch service. Operator discarded products

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, observed.sour cream (60F - Cold Holding); cottage cheese (59F - Cold Holding) Per operator, refrigerator was left open during lunch service. Operator discarded products

Intermediate - Food-contact surface soiled with food debris, Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Hand washing sink near main dishwasher, observed no paper towels. Operator replenished towels Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On front line, observed tongs on oven door handle. Operator moved tongs Corrected On-Site

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 has written plan, but has not submitted it yet. Operator is in contact with Special Processes Corrective Action Taken

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in handicapped ladies stall.

Basic - Employee with no hair restraint while engaging in food preparation. Operator had employee put a hat on Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poke offered on menu with no secondary designation, such as an asterisk to indicate consumer advisory applies. Operator printed new menus with Raw tuna in the description Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. In walk-in freezing upstairs, reduced oxygen packaged fish trimmings not labeled with contrasting background. Per Operator, fish trimmings were frozen within the hour of cutting salmon. Stop sale is not required.

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. At front cooks line, reduced oxygen packaged tuna thawed without opening packaging. Operator opened packages Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Recycling can in front of hand washing sink at bar area

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. Dishwasher (Temperature 152F), operator filled the triple sink with quaternary sanitizer. This is a repeat violation from 9/3/2021. Repeat Violation Admin Complaint - From follow-up inspection 2022-07-18: Dishwasher temperature 154F, operator can wash in the dishwasher but must sanitize in the triple sink. Time Extended - From follow-up inspection 2022-08-18: Dish machine is not in operation at time of inspection. Time Extended

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. This is a repeat violation from 1/19/2021. Repeat Violation

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. Observed high temperature dish machine at 150.1°F after three cycles. Operator called for maintenance and set up quaternary sanitation station in three compartment sink testing at 300ppm. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee charging cell phone in expedite window. Operator removed. Corrected On-Site