WORTHINGTON COUNTRY CLUB CABANA

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

Basic - No handwashing sign provided at a hand sink used by food employees at the cook line and at the bar.

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

Basic - Ice scoop handle in contact with ice at the bar.

High Priority - Dishmachine chlorine sanitizer not at proper minimum ppm. Replaced supply bucket, primed machine and concentration then measured at 50ppm. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer in a wiping cloth bucket and in the compartment sink measured in excess of 500 ppm. Inspectors instructed staff on hand-diluting and testing for proper ppm until repairs can be made. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Tray stand observed blocking the hand wash sink

Intermediate - Handwash sink used for purposes other than handwashing. Plans indicate the sink next to the tall freezer at the cook line is a designated hand washing sink. However, it is not set up with soap or a sign directing employees to wash hands.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Chef replaced dispenser during the visit Corrected On-Site Repeat Violation

Basic - Ceiling vents soiled with accumulated dust and mold-like substance.

Basic - Covered waste receptacle not provided in women's bathroom utilized by food handlers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A can of soda and two personal water bottles and a cup of hot tea observed on the make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inspector discussed proper storage of employee backpacks and moved items to a shelf with cleaning products Repeat Violation

Basic - Equipment in poor repair. Wire shelving under the hot well observed severely rusted with flaking coating.

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 garnishing food with ready-to-eat herbs for immediate service. Discussed with operator proper glove usage, operator donned gloves before continuing work. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line in ice bath sour cream (57F - Cold Holding); housemade blue cheese dressing (54F - Cold Holding) for 90 minutes per operator. Discussed with operator using time as a public health control and provided operator with time as a public health control form. Operator moved potentially hazardous foods in reach-in cooler for quick cooling. Corrective Action Taken

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Outside near ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored with croutons and single service articles in kitchen by coffee station.

Basic - Employee with ineffective hair restraint while engaging in food preparation. Three cooks in kitchen engaging in scooping and preparing of foods, ineffective hair restraint.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced-oxygen packaging raw salmon packed and frozen on 7/8/2022, per operator thawed overnight in tall reach-in cooler at end of cook line, packed still sealed when thawed.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Reduced-oxygen packaging raw salmon packed and frozen on 7/8/2022, per operator thawed overnight in tall reach-in cooler at end of cook line, packed still sealed when thawed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip to reach-in cooler in middle of cook line, raw salmon (48F - Cold Holding); cheddar cheese (46F - Cold Holding); blue cheese (54F - Cold Holding) for 3 hours per operator. Operator moved all foods to large reach-in cooler at end of cook line and iced down for quick cooling. Operator removed reach-in cooler and replaced with a different cooler from main kitchen to allow for service. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored on front line over clean dish ware. Operator moved bottle of chemical to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of debris.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna wonton tacos per operator served raw not marked as raw. Operator updated menus and started reprinting during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels outside back door near ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by back exit to kitchen soiled with accumulation of dust.

Basic - Floor soiled/has accumulation of debris. Excessive accumulation of debris in outside ice machine and mop sink area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Operator replaced the towels.

Basic - Equipment and utensils not properly air-dried - wet nesting near dishwashing area. Operator moved containers to allow for proper air drying. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in mens restroom used by employees. Printed sign for operator.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running three times. Operator set up manual sanitation in three compartment sink, 300ppm quaternary.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat Caesar dressing. Operator moved eggs to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line prep reach-in cooler: cooked chicken tacos (46 - cold holding) sliced cooked roast beef (46 - Cold Holding) per operator less than 2 hours. Operator moved items to a larger reach-in cooler for quick cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to outside ice machine blocked with large umbrella and mop bucket. Operator moved the blocking items Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Dishwashing area handwash sink used as a dump sink. Operator removed all dumped items from the sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit or quaternary test kit provided in establishment.