SHADOW WOOD COUNTRY CLUB INC MAIN CLUB

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observered 20 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in flour. Operator removed and replaced with proper scoop. 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. Observered 20 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above whole muscle cuts of beef in the walk-in cooler. Chef moved to proper storage hierarchy. Corrected On-Site

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. Supply bucket was replaced, machine was primed and proper ppm was achieved. Triple Sink (Quaternary - Not Set Up); Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm) Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam bowl stored in the flour. Chef removed container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice scoop holster at the large ice machine was soiled. Chef cleaned and replaced. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef was stored directly above hot dogs in the drawer under the grill. Chef directed employee and educated employee to move to proper storage. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Squeeze bottle containing bleach was at the dish machine unmarked. Chef directed staff to label the bottle. Corrected On-Site

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. Chef called EcoLab for service and no dishes will be done until machine is fixed.

Intermediate - Squeeze bottle containing toxic substance not labeled. Chef had the bottle labeled during the visit. Corrected On-Site

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

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. Sous Chef cut all packages open during the visit. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female food handler cutting lettuce was wearing a bracelet. Sous Chef handling food wearing a wristwatch.

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 and priming three times. Operator set up manual sanitation in triple sink, quaternary 200ppm. This is a repeat violation from 7/22/2022. Corrective Action Taken Repeat Violation

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Fish in 10k and other reduced-oxygen packaging, cooked meats,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone charger and drink over clean utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting In back of kitchen.

Intermediate - Handwash sink used for purposes other than handwashing.Handwash sink by ice machine by banquet storage at entrance to kitchen used as dump sink. Operator melted the ice in the sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in back dock storage Area or by ice machine. Operator secured the tanks. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting in main plastic container storage area. Warning - From follow-up inspection 2021-11-22: Time Extended