CARD SOUND GOLF CLUB

High Priority - Dented/rusted cans present. See stop sale. Observed white hominy dented can by walk in cooler door entrance. Operator segregates to be discarded.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna no longer frozen still on ROP packaging inside reach in cooler at cook line, employee discarded during inspection.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders (127F - Hot Holding) on steam table at cook line, as per chef less than 30 minutes. Chef proceeded to reheat chicken. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oysters tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by walk in cooler door entrance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge inside hand wash sink by walk in cooler, operator removed during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on tempura mix container at dry storage area. Operator removed during inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna no longer frozen still on ROP packaging inside reach in cooler at cook line, employee discarded during inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on back door by chef office.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle on top of flour container at dry storage area. Operator removed during inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Dented/rusted cans present. See stop sale. Observed caramel dented can on can rack by office, operator segregated to be discarded. 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 steak stored above raw salmon on rack at walk in cooler. Operator stored properly during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding) in reach in cooler at cook line, as per employee less than 35 minutes. Operator closed reach in cooler lid. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken strips (125F - Hot Holding) on steam table at kitchen area, As per operator less than 1 hour, operator proceed to reheated food. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by office.

Basic - Bowl or other container with no handle used to dispense food. Observed on rice bag at dry storage area, operator removed during inspection. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a case of raw tuna on rack not stored 6 Inches off floor, operator stored properly during inspection. Corrected On-Site

Basic - Food stored on floor. Observed a tuna case and a bag of raw chicken thighs on floor at walk in freezer. Operator stored properly during inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Operator removed during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil at 87° F at cook line, operator removed during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed on raw ground beef packets on compartment sink across walk in cooler, operator removed during inspection. 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 chicken and raw turkey stored above raw steak in drawers at cooked line. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on vents above 3 compartment sink.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed a case of sausage stored on walk in freezer floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above ham and cottage cheese containers at drawers in cook line, employee rearranged properly during inspection. Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Observed no tag on raw mussels container at walk in cooler. Chef discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter (49F - Cold Holding) as per employee less than 1 hour. Employee add ice to rapid chill. Corrective Action Taken

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed furniture blocking access to HWS at coffee station, employee moved during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed restaurant offer raw fish ceviche and raw oyster's not identified in menu.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed no tag on raw mussels container at walk in cooler. Chef discarded during inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at the entrance of the kitchen.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna (Frozen) at walk in cooler. Chef cut package during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink not covered at preparation table at cafe station. Employee removed during inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at coffee station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen reach in cooler cheese (45F - Cold Holding). Operator moved the cheese to another location to improve the cooling process turkey (46F - Cold Holding) per operator less than three hours operator moved the the turkey to a new reach in cooler Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary sanitizing solution at 400ppm Operator diluted the concentration to 200 ppm Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed the rinse temperature of 203F. Operator must use the triple sink to sanitize equipment, utensils, china,silver and glass ware until the dish washing machine is repaired

Basic - Ice buildup in walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water Water temperature 96F Operator increased the temp of the stove to improve the water temperature Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a cup in the eggs. Cup was removed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint. Hat was put on.

Basic - Food not stored at least 6 inches off of the floor. Observed box of onion rings on walk in freezer floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils 107 F water. Utensils were taken to get washed.. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled blade on can opener.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water in employee bathroom 79°F, let run for approximately 4 minutes.

Basic - Ceiling tile missing 1 st floor prep room by walk in coolers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in flour. Handle was removed. Corrected On-Site