ZADIGOLF XXIII

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade buttermilk ranch (48F - Cold Holding); housemade chipotle ranch (49F - Cold Holding) not prepped or portioned today held in squeeze bottles above cooling line in prep flip top cooler. Per operator, items were stored overnight. Operator discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. housemade buttermilk ranch (48F - Cold Holding); housemade chipotle ranch (49F - Cold Holding) not prepped or portioned today held in squeeze bottles above cooling line in prep flip top cooler. Per operator, items were stored overnight. Operator discarded. See stop sale.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fish butter stored on cook line dated 1/30. Operator stated item was thawed approximately 1 day ago. Operator applied appropriate date mark. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Working container of flour not labeled at prep area. Operator labeled. 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 coconut shrimp over French fries at reach in freezer on cook line. Both products not in commercial packaging. Operator stored products properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pizza (vodka) sauce made 9/22 at reach in cooler on cook line.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke tacos on lunch and dinner menu has no raw animal protein identifier. Operator corrected during course of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage over flip top cooler at cook line. 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 chicken over French fries at tall reach in freezer. Both products not in commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Pickled onions made in house with hot brine at tall reach in cooler made 11/5. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked garlic oil (79F - Hot Holding) Observed in squirt bottle on cook line by grill area. Per operator, product has been out of temperature control for at least three days. Sees top sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked garlic oil (79F - Hot Holding) Observed in squirt bottle on cook line by grill area. Per operator, product has been out of temperature control for at least three days. Sees top sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced cantaloupe (45F - Cooling) at 12:00; cooling since 8:00 Observed in tall reach in cooler across from cook line. At current rate of cooling product will not reach 41F within 4 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Bagel using cold smoked salmon, on menu. Operator identified during the inspection Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 70°F on cook line. Operator Discarded. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sausage links in prep cooler at the end of cook line. Chef reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter 80°F at room temperature on cook line for less than 2 hours . Operator placed in refrigerator. Pork belly 50°F-56°F, in prep area at cook line, for less than 2 hours. Not cooked or prepped today. Employee placed ice bag on pork belly, for quick cooling. At the end of inspection pork belly is 48°F and clarified butter is 65°FCorrective Action Taken Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Poke bowl on menu. Raw tuna not identified . Manager printed new menus identifying raw tuna. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lambed in January ; frozen; taken out on 4/2/23. In reach in cooler at cook line Food exceeds 7 days ; See Stop Sale

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked lambed in January ; frozen; taken out on 4/2/23. In reach in cooler at cook line Food exceeds 7 days ; See Stop Sale

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. Establishment does ROP for cooked foods and cured meats; foods held longer than 48 hours; Educated operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. corn (65-67F - Cooling)at 1:04 to 67 F at 1:15 since 12;00 ;in reach in cooler; food covered during cooling; Operator uncovered; 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. Milk opened 48 hour prior not dated in the reach in cooler at cook line; Operator dated; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49 degrees, sour cream, 50 degrees, shredded cheese(stored within 2 hours)/corrective action taken/operator iced down Tcs foods./prep#1 Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter, cooked onions/cookline

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

Basic - Single-service articles improperly stored. Plastic cups on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Rice container - bowl removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Kitchen shelf - bulk rice container. Container labeled. Corrected On-Site