LOBLOLLY CLUBHOUSE

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Caramelized onions, cooked chicken date marked 3.3.26 In pizza prep station. Date marked more than 7 days ago. See stop sale.

Intermediate - Clam, mussel and oyster tags not marked with last date served. Reviewed proper procedure. Corrected On-Site

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Pure Green Melon, coconut, apple, golden girl, soul kick and rockin beet has no warning label. Bottles state cold pressure processed by HPP. In self service refrigerator. Operator removed bottles. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon bagel offered at chefs pantry not identified. Chef identified during inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Raw smoked salmon bagel offered at chefs pantry. Operator printed consumer advisory and placed on wall at chefs pantry. 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. BarbDishwasher (Chlorine 0ppm) Operator uses main kitchen dish machine for chlorine sanitizing. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish fingers not in commercial packaging over sweet potato fries at chest freezer. Operator stored products properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (86F - Hot Holding) Observed in pan by grill station. Per operator, out of temperature for approximately 30 minutes. Operator returned to flat top grill to reheat to 165+F. Corrective Action Taken

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fully Cooked brisket and chicken meals at member self service cooler missing preparation date and address of preparation. Educated operator on labeling requirements.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pantry flip top cooler: Egg salad (44F - cold holding) ; chicken salad (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator iced down products. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served. Educated operator on proper shellfish tag procedures.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler cook line: corn salsa (45F - Cooling) at 2:08; cooling since 1:08 - 45F at 2:40 At current rate of cooling product will not reach 41F within four hours. Operator iced down product. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw steak over sauces at pullout drawers by char grill. Operator stored properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw oysters at walk in cooler. Operator stored properly. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean pans stored on racks that have visible rust and pitting in prep and main kitchen area.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160) operator switched to three compartment sink Corrective Action Taken

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. ROP- ing cured meats and cooked foods like beef and lobster; Educated operator and provided HACCP coordinator's info.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prime rib (44F - Cold Holding) in walk-in cooler As per operator food out of temperature for less than 30 minutes; food left outside; food not cooked or prepared today; food moved to walk-in freezer to quick chill; pasta (46F - Cold Holding) in reach in drawers at cook line; as per operator food out of temperature for less than 30 minutes; food not portioned or prepared today; food moved to walk-in cooler to quick chill. Corrective Action Taken Corrective Action Taken

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed poster and operator posted during inspection; Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed poster and operator posted during inspection Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water shot off at the handwash sink at the bar; operator turned water on; Corrected On-Site

Intermediate - oyster tags not marked with last date served.

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw hamburgers with hotdogs/ric#3/cookline/corrective action taken/operator stored both products properly. 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. Mortadella/opened over 24 hours before/wic#2/corrective action taken/operator date labeled food. Corrected On-Site

Basic - Food stored on floor. Bread/walk in freezer/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Open dumpster lid.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cut melon/wic#1/cut over 24 hours before/corrective action taken/operator discarded foods. Corrected On-Site

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