THE CLUBHOUSE/GRILL ROOM, SNACK SHACK

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes inside dishwasher and unloading dirty ones without washing hands first; educated; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint

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. Employee touched personal phone and continued to work with foods without washing hands; educated Employee washed hands; Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over dessert- all not commercially packaged on the speed rack in walk-in freezer; Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in walk-in cooler #3 (downstairs ) stored properly Raw fish over crab cakes in walk-in cooler #2 ( upstairs) Raw beef over desserts in walk-in cooler #2 Stored properly Corrected On-Site Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw bacon in cooler #3 downstairs ; food stored properly Raw burgers over fish in walk-in cooler #2 upstairs food stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. leak and potato soup (44-49F - Cooling);in walk-in cooler#1 upstairs by cook line; as per operator food prepared last night and placed in big plastic container; food never reached 41 F or below; Advised to change cooling methods; See Stop Sale

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. Tuna in walk-in cooler ( upstairs) - operator removed from packaging Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled pans in ware washing area before handling clean pans, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cut peppers on speed rack in walk in cooler. Advised operator of proper storage. Operator moved eggs. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over stored over raw calamari in 2 door stainless on cook line. Advised operator of proper storage. Operator moved chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (53F - Cold Holding); coleslaw (51F - Cold Holding), per operator items held out of temperature for 1.5 hours. Items not prepared or portioned today. Advised operator to move items to walk in cooler to bring temperature to 41F. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. rice (132F - Reheating) since 9:00 at 10:00 145F at 10:45 at current rate item will not reach 165F with 2 hours. Advised operator to move to stove top to bring to temperature. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Live, small flying insects found At bar area, approximately 8 small flying insects around floor drains, underneath sink. Admin Complaint - From follow-up inspection 2025-03-06: Approximately 3 small flying insects at bar, underneath dump sink. Admin Complaint

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle dirty dishes, and then when it came out with the same hands. Operator instructed dishwasher to wash hands and rewash dishes. employee washed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Double draw - raw steak over raw pork - operator moved steak to lower shelf. 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. Buttermilk dressing 10/16.

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. hot line flip top - American cheese (42F-51F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line flip top - American cheese (42F-51F - Cold Holding) held in an overfilled container not portioned or prepared today held overnight and more than 4 hours - see stop sale.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings prepared 2 days prior- operator date marked. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employees removed watches. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Bags of shrimp in prep sink - no running water- operator moved to cooler. Corrected On-Site