ADENA GOLF AND COUNTRY CLUB

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee dropped chicken on floor and picked up with gloved hand then continued to change glove and prepare food without first washing hands.

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. Male employee touched focaccia bread with bare hands.

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Eight portions of red snapper 38F in reach in make table near dining room. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near baking area: dish with egg wash containing raw shell eggs on shelf over small cakes. Moved during this inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Eight pieces of red snapper in vacuum sealed packages at 39F.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roux made with real butter 109F held at room temperature overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Roux made with real butter 109F held at room temperature overnight. Stop sale issued.

High Priority - Toxic substance/chemical improperly stored. Magic eraser sponges on shelf over clean dishes in ware wash area.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added. No device located on hose connection side of splitter.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Female employee washing dishes unaware of how machine is sanitizing and not aware of gages on machine. High temp dish machine utilized. Discussed requirements and machine functions with employee during this inspection. Corrective Action Taken

Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen. Warning

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

Intermediate - No paper towels or mechanical hand drying device and/or soap provided at handwash sink. Sink behind bar with no towels. Sink in room behind bar with no soap or towels. Added during this inspection. Corrected On-Site

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. Establishment is vacuum sealing a combination of raw and cooked foods. Multiple items found sealed in walk in freezer missing minimum label requirements. Multiple ready to eat and raw items in reach in make table and walk in cooler in sealed packages. Fish found in sealed packages no longer frozen. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. One tank in back room. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf over prep table in kitchen near walk in freezer. Pans on top shelf not inverted.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small bag on table over clean dishes. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female employee wearing watch while preparing food. Female employee working with clean dishes with multiple bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked together wet.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor behind bar.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temperature dishmachine reached a temperature of 137F Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk-in-cooler one container of tomato soup dated 15 days earlier, Three containers of Dijon dated 13 days earlier, five containers of Roasted Garlic dated 12 days earlier, 1 container of Pico de gallo dated 15 days earlier

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured at bar. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating pizza on the cook line on a prep table over a cutting board, and drinking from a soft drink out of the can.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored over container of cake flour in kitchen. Employee removed back pack. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed five boxes of oil stored on the floor in storage closet next to kitchen. Manager put boxes on shelf. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice in ice machine. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (strawberries) stored over ready-to-eat food ( Cheese ) in walk in cooler