RAINBOW'S END GOLF CLUB

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Pan of chili with date mark of 02/04 in top of make-table at kitchen entrance. Manager stated the dates they use on product is when the product should be discarded. Stop sale issued. Manager discarded chili during this inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at kitchen entrance: pork (51F - Cold Holding). Pork in zip bag sitting on top of pans above safe load limit. Manager stated the pork was stored inside the unit this way overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at kitchen entrance: pork (51F - Cold Holding). Pork in zip bag sitting on top of pans above safe load limit. Manager stated the pork was stored inside the unit this way overnight. Stop sale issued.

Portable fire extinguisher gauge in red zone. For reporting purposes only. One fire extinguisher on wall outside back door in red zone.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer in kitchen area: raw ground beef stored on shelf over portioned bag of chili.

High Priority - Toxic substance/chemical improperly stored. White board cleaner on top of ice machine. Dishwasher rinse aid stored on shelf over tuna. Moved. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hands in triple sink.

Intermediate - Handwash sink used for purposes other than handwashing. Chemicals and towels in sink at bar area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Stick of butter over make table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hats on wall over utensils.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Battery charger on shelf over cases of beer in kitchen area.

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. Reach-in cooler at the bar area, half and half no date marked, employee dated 02/19/22 Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. At the bar area, sanitizer tables on top of crackers container, employee moved also at the back are, dish machine liquid on top of salt container, Employee moved. 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. At the bar area, half and half no date marked, employee date marked 10/04/2021 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the back are, ice machine with some mold like substance

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the bar area, employee drink on top of cooler, employee moved. Corrected On-Site