CLUBHOUSE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher behind bar using chlorine not reaching the proper ppm , test strips read less than 10ppm.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher in kitchen not reaching 160f max temp was 152f, also black dot strip did not turn black when used multiple times.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 10 lbs of salmon portions thawed out in Rop packaging that specifies product to be removed from package before thawing still in sealed packages, chef discarded items.

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 gallon of milk in walk in cooler, open more than 24 hours without date mark after opening, chef put date mark on milk. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with bar items on top of the sink , employee moved items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink behind bar without paper towels , manager placed paper towels at hand sink . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed Unlabeled spray bottle with blue liquid behind the bar , manager properly labeled item . Corrected On-Site

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. Observed 10 lbs of salmon portions thawed out in Rop packaging that specifies product to be removed from package before thawing , still in sealed packages, chef discarded items.

Basic - Food stored on floor. Observed multiple boxes of grouper , turkey breast , chicken , and green beans food stored in the walk in freezer on the floor , chef raised items off the floor . Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.wet mop stored in back kitchen area close to front line in a wet mop bucket , manager hung mop to dry. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies landing on prep table and clean equipment in back kitchen Warning

High Priority - Roach excrement and/or droppings present. Observed roach excrement along wall above mop sink and on hooks to hang mop Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 20 rodent droppings along floor behind True Refrigerator and adjacent to 2-compartment sink 8 rodent droppings along floor under 2-compartment sink 3 rodent droppings under a shelf of dishes Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed spray hose nozzle soiled with black mold like substance at 3-compartment sink in dish pit. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizer not labeled above hand sink on cookline Corrected -observed employee label Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine adjacent to 3-compartment sink. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 5 dead flies along floor behind blender machine in back prep kitchen 3 dead flies along floor in dry storage room 1 dead fly on dry storage shelf with food 8 dead maggots along floor under hand sink in dish area Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop bulk rice Warning

Basic - Dead roaches on premises. 1 dead roach on top of paper towel dispenser at hand sink in back kitchen 1 dead roach on wall in utility closet adjacent to mop sink 1 dead roach on window seal of manager office adjacent to ice machine in dish area Warning

Basic - Drain cover(s) missing. At mop sink Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3 employee drinks stored on prep table on service line Corrected- observed employee remove Corrected On-Site Warning

Basic - Insect control device installed over food preparation area. Observed bug zapper stored over prep table next to soda machine Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed missing at True 3-door reaching cooler on cookline adjacent to 2-compartment sink. Warning

Basic - Single-service articles improperly stored. Observed a box of Togo cups stored on floor in dry storage room Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed at mop sink Corrected observed mop removed Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table next to alto-shaam warmer oven on back kitchen Warning

High Priority - Displayed food not properly protected from contamination. Cut lettuce, cheese cake, in house ranch dressing sitting on table for customers to grab as buffet. Temporary service area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held over 4 hours ambient air temperature 47 f no temperatures taken Stop sale : raw chicken 47 f cook mushrooms 48 f raw tuna 48 f cream sauce 48 f reach in cooler on cooks line across from stove top grill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items held over 4 hours ambient air temperature 47 f no temperatures taken Stop sale : raw chicken 47 f cook mushrooms 48 f raw tuna 48 f cream sauce 48 f reach in cooler on cooks line across from stove top grill. Cold holding walk in cooler butter 44 f cheese 45 f operator moved to colder area of walk in cooler. Dining room bar in house ranch dressing 67 f cut lettuce 60 f discussed with operator to use time as public health four hours Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled employee cleaned blade Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna no symbol on menu

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

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment sets up a temporary buffet line in dining room. No sneeze guard protection for food. Discussed with operator for the employee to serve the food to customers. Warning - From follow-up inspection 2022-08-10: 60 days form 8/9/22 Time Extended - From follow-up inspection 2022-10-17: Observed hot warming tables set up with macaroni pasta not covered. On table in dining room Dressing in bowl open and exposed bread opened and exposed. Lettuce on plate open and butter opened and exposed. 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 temp dish machine running at 153 f tested 3 times . Discussed with operator to use three compartment sink to sanitize dishes. Warning - From follow-up inspection 2022-08-10: Observed at 143 f ran three times. Time Extended

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment sets up a temporary buffet line in dining room. No sneeze guard protection for food. Discussed with operator for the employee to serve the food to customers. Warning - From follow-up inspection 2022-08-10: 60 days form 8/9/22 Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2022-08-10: Time Extended

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 temp dish machine running at 153 f tested 3 times . Discussed with operator to use three compartment sink to sanitize dishes. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment sets up a temporary buffet line in dining room. No sneeze guard protection for food. Discussed with operator for the employee to serve the food to customers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: 2 reach cooler on cook line facing fryers.Cook chicken 52 f American cheese 52 f cut lettuce 52 f cut tomatoes 52 f cut tomatoes 52 f cook beef 52 f 2nd temp operator moved to reach in freezer 2nd temp all items temp below 43 f Reach in cooler 3rd reach in cooler by flat top grill cheese sauce 52 f raw beef 52 f sour cream 52 f shredded mozzarella cheese 52 f Alfredo sauce 52 f cooked noodles 52 f 2nd temp all items temp below 43 f Dining room buffet.Cold holding : cut lettuce 62 f cut tomatoes 62 f tuna salad 62 f egg salad 62 f 2nd temp operator stated food gets discarded after 2 hours. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: roast beef 115 f steam holder. Hot holding: roast beef 115 f reheated to 180 f Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink at bar area. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cold holding : cut lettuce 62 f cut tomatoes 62 f tuna salad 62 f egg salad 62 f 2nd temp buffet bar in dining room. Gave operator time as health fourm. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed Employee drink on prep table . Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled. Warning