ROYAL LAKES COUNTRY CLUB

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef and chicken stored over fish and seafood in walk in freezer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling soiled equipment and utensils and then ready to eat food without washing hands or changing gloves. Operator coached on site. Corrective Action Taken

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. Observed establishment using a reduced oxygen packaging process for fish not frozen prior to packaging using regular bags, without an approved HACCP plan. Operator will submit plan.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler on cooks line with rusty, pitted shelves.

Basic - Working containers of food removed from original container not identified by common name. Observed 3 white rolling containers under prep table with product removed from original packaging without labels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored over fries in reach in freezer. Operator properly separated items. Corrected On-Site

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 approved by the Division of Hotels and Restaurants. Observed establishment reduced oxygen packaging fish onsite that is not frozen prior to packaging and using regular bags. Observed establishment reduced oxygen packaging raw meats not removed from the packaging within 48 hours. Observed establishment sous vide cooking pork shanks, following food code requirements, not removed from packaging within 48 hours.

Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment reduced oxygen packaging fish onsite that is not frozen prior to packaging and using regular bags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled floor mixer and table mixer in prep area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like mold on the inside of the ice machine cube chute. Operator cleaned chute and inside walls. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole in the ceiling tile at the top of walk in cooler number 2.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks on shelf at prep table, reach in cooler and dish shelf. Operator moved all items to proper area. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a bracelet while preparing food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans and cambros in dish area with wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing signs in employee bathrooms.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled soda fountain guns at the bar wells.

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 container of half and half cream in bar area without date mark. Employee stated that the carton was opened last Saturday. Employee labeled container. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters on front cookline soiled with grease and food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw beef roast in the walk-in cooler. Manager placed the ground beef below the beef roast. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the cook line area used to thaw sea weed. Manager removed the seaweed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. Corrected On-Site

Basic - Cloth used as a food-contact surface. Clean and dry wiping towel used to peel beets. Manager stoped using the towels upon request. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room behind the sprayer hose soiled with a black mold like substance. Employee cleaned the wall. Corrected On-Site