FIELD CLUB INC (THE)

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed multiple pounds of reduced oxygen packaged fish not kept frozen throughout the entire process. Operator willingly disposed of the product. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat roe. Operator moved the roe. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple pounds of reduced oxygen packaged fish not kept frozen throughout the entire process. Operator willingly disposed of the product. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the kitchen and by the outside server station: Butter (80F - Cold Holding). Operator stated it had been out for over 4hrs. Operator willingly disposed of the product. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen and by the outside server station: Butter (80F - Cold Holding). Operator stated it had been out for over 4hrs. Operator willingly disposed of the product. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple hand sinks used to dump drinks or dirty dishes. Reviewed with the operator the proper procedure. Corrective Action Taken Repeat Violation Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed the operator vacuum a packing raw fish without a submitted HACCP plan. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above prep areas and the cook line. Operator removed them. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 of their clean dishes racks with rust buildup. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped inside the handwashing sink in the server area at the coffee station. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

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. Observed thawed cooked quinoa not properly marked with the date when removed from the freezer. The operator properly date marked the quinoa. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover sliced zucchini. The operator removed the cloth. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. Repeat Violation

Basic - In-use tongs stored on the oven door handle between uses on the cook line. Repeat Violation

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 the dishwasher handle soiled dishware then handle clean equipment without washing hands.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding) in the upright single-door reach in cooler on the cook line. The operator was unable to determine the time the potatoes had been held out of temperature. The operator voluntarily discarded the potatoes. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by a dish cart. The operator moved the cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored in the handwashing sink in the dish area. The operator removed the scrubbing pads. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background. Observed the dates for food using the reduced oxygen packaging method written in black marker without a contrasting background.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in the dish area.

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for whole wheat in the prep area. The operator removed the plastic container. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed raw tuna wrapped in a wiping cloth in the cold station walk in cooler. An employee removed the wiping cloth. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee hat stored on the coffee table maker. The operator properly stored the employee hat. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.

Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site

Basic - Open dumpster lid.

Basic - Silverware/utensils dried with a towel/cloth. Observed dishware and equipment dried with a cloth.

Basic - Single-service articles improperly stored. Observed plastic food containers and plastic cups stored on the floor in storage shed #3.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle intact beef in the walk in cooler. The operator properly stored the raw foods. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm on the cook line. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. Observed cooked chicken wing not marked with the date removed from the freezer.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a table near the mixer. Observed bottled employee beverages near clean equipment in the prep area. The operator properly stored the beverages. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored near sugar packets and cream containers in the server station.

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 the scoop handle for panko bread crumbs not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting boards in the kitchen.

Basic - Old labels stuck to food containers after cleaning in the prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry near the hand sink at the rear exit. The operator properly stored the wet mop. Corrected On-Site

Basic - Wet wiping cloths not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloths. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution on the cook line at 0ppm. The operator discarded the solution. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken in the 2-door reach in cooler on the cook line. The operator properly stored the raw ground beef. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink exceeding 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution exceeding 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the hand sink across from the cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided paper towels for the hand sink. Corrected On-Site

Intermediate - No soap provided at handwash sink on the cook line. The operator provided so for the hand sink. Corrected On-Site Repeat Violation

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Observed raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cloth used as a food-contact surface. Observed a wiping cloth used as a food contact surface for scallops in the reach in cooler on the cook line.

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 thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored in a soiled holder. The operator replaced with a new scoop holder. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink on the cook line and in the coffee station. Repeat Violation

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in the dish area. - From follow-up inspection 2023-12-19: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation. - From follow-up inspection 2023-12-19: Observed multiple employees wearing wrist watches. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen. - From follow-up inspection 2023-12-19: Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed sea bass in reduced oxygen packaging in reach-in cooler. Operator stated it process 2 days prior from fresh fish. Operator voluntarily disposed of fish.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed sea bass in reduced oxygen packaging in reach-in cooler. Operator stated it process 2 days prior from fresh fish. Operator voluntarily disposed of fish.

High Priority - Reduced oxygen packaged food label lacking use by date. Observed beef in reduced oxygen packaging in Walk-in cooler lacking high date. Operator marked items properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sea bass in reduced oxygen packaging in reach-in cooler. Operator stated it process 2 days prior from fresh fish. Operator voluntarily disposed of fish.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter patties in dining room wait station not time marked. Observed employee stated butter was taken out of cooler10 minutes prior. Operator time marked butter. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat 2-9-23 Repeat Violation

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Burgers and steaks offered undercooked on menu not identified by consumer advisory.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 2-9-23 Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator Employee Health Agreement Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not produce copy of Time as a Control sheet. Email operator new Time as a Control sheet. Corrective Action Taken

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef and lamb in reduced oxygen packaging in Walk-in cooler lacking high contract background for date.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink on the cook line. Operator provided the handwashing sink with paper towels. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of the dish machine soiled with debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table in the service area. Operator removed all employee beverages from the service area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and cell phones stored on prep table by the spice rack. Operator properly stored the employee belongings. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers not properly air dried in dish area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Operator properly stored the tongs. 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 handle of scoop not stored above sugar in prep area. Operator removed the scoop from the sugar. Corrected On-Site

Basic - Plumbing system in disrepair. Observed handwashing sink in dish area out of service.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not in use in service area not stored inverted or protected.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in the meat walk in cooler with rust and pitted.

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Educated the operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef Pattie's over fully cooked chicken at Reach in Cooler. Operator switched the food items. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed rusted built in on faucet at mop sink.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Educated the operator and emailed operator the Big 6 Foodborne Illnesses sheet.

Intermediate - Certified food manager unable to answer basic questions about allergens. Educated and emailed the Food Allergen Awareness sheet.

Intermediate - Food-contact surface soiled with oil like substance. Observed at bolt of mixer head.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut tomatoes from 2 days ago at reach in cooler. Operator date marked the food item. Corrected On-Site Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and cornmeal container at cookline.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in prep area damaged.

Basic - Covered waste receptacle not provided in women's bathroom. Observed restroom used by all employees or guests not covered trash can.

Basic - Ice buildup in reach-in freezer. Observed ice build up in reach in freezer end of line with ice cream. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.operator moved to clean container. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters on cook line soiled.

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored protected at server side station. Operator moved to covered container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer bucket. Operator moved to sanitizer bucket. Corrected On-Site