ORCHID ISLAND GLF & BCH CLUB

Basic - Accumulation of mold-like substance in the interior of the ice machine/bin. On ice deflector shield. Employee cleaned Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over squash and mozzarella in cook lines reach in Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line drawers Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Now reading 400ppmCorrected On-Site Corrected On-Site

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. Milk Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink ice in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets reach in single door cooler

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef cycled through machine a few times. Final rinse reading 180F Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Label was added Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items were stocked this morning, suggested rapid chill to bring back to temp. salad station; lox (47F - Cold Holding); cooked shrimp (53F - Cold Holding); hard boiled eggs (51F - Cold Holding) Retmeped lox 42F, cooked shrimp 42F, hard boiled eggs 43F Drawer under Flattop (Raw chicken 43F-51F) Retemped raw chicken 42F small flip top cooler; cooked shrimp one hour (51F - Cooling); sliced ham (45F - Cold Holding); sliced chz (47F - Cold Holding); egg wash (46F - Cold Holding) Retemped,Cooked shrimp 41F, sliced ham 40F, sliced chz 42F, egg wash 42F Corrected On-Site

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

Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Operator had oysters on regular consumer advisory, emailed him the correct verbiage sign to post. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Found in dish pit. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in drawer on cookline. Corrected On-Site

Basic - Single-service articles improperly stored. Portion cups on floor in dry storage area. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink next to triple sink.

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. Dishes being washed. Heat pump booster is off. Gauge reads 122f. Manager turned on and retested machine to 186f. Corrected On-Site

High Priority - Raw animal foods and ready to eat not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Onions with raw chicken tenders in reach in freezer drawer. Chicken moved to lower shelf. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near dish machine with no mushroom valve and hose attached.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided, printed and posted. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hold in ceiling near office and plate storage area.

Basic - Missing drain plug at dumpster.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spinach soup cooling overnight for over 12 hours 47/48f in walk-in cooler. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spinach soup cooling overnight for over 12 hours 47/48f in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of butter in small reach in cooler at 46/48f for 2 hours. Butter moved to reach in freezer to quickly chill to -41f. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pans and strainer at dish area. All removed. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink. At bar. Both provided. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. At cook line. Moved to dining room. Corrected On-Site

Basic - In-use tongs stored on ansel pipes between uses. All moved to sanitized location. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood filters and ansel pipes.