JACARANDA WEST COUNTRY CLUB

Basic - Carbon dioxide tank in kitchen and bar area not adequately secured. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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. Observed open packages of cheese and deli meats that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzles on soda guns at bar with buildup of soiled surface. Observed operator remove and clean nozzles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cooks line soiled.

Basic - Cutting board has cut marks and is no longer cleanable at cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment at cooks line. Operator removed beverage . Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board at cooks line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter at cooks line. Observed op remove bucket. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed medication bottle on shelf at dishwasher machine area.

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. Observed dishwasher machine at 000 parts per million chlorine sanitizer. Observed operator replaced sanitizer bucket on dishwasher machine and retested at 50 parts per million chlorine sanitizer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked full of ice. Repeat 2-22-23 Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink in kitchen to dump old ice for beer and beverage bucket.

Basic - Floor soiled/has accumulation of debris. Observed buildup of grease and food debris on floor under fry station. Repeat 2-22-23 Repeat Violation

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler at salad station. Warning - From follow-up inspection 2023-02-03: Observed gasket still torn. Time Extended

High Priority - Container of medicine improperly stored. Observed spray can of burn treatment on shelf next plates across from dishwasher. Observed operator remove can from area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili in Walk-in cooler made prepared onsite more than 24 hours as per employee not date marked.

Basic - Carbon dioxide tanks not adequately secured at bar in dining room. Observed employee secure tanks with chain. Corrected On-Site

Basic - Equipment in poor repair. Observed gasket on reach-in cooler at sandwich station.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed team member scoop cheese without washing hands first.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed team member touch shredded cheese with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 45°F(Cold Holding) on counter at the severs station. Operator placed more ice around the coleslaw. Corrective Action Taken

High Priority - Walk in coolers fan covers sailed with dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime on the can opener blade on the prep table next to the deli slicer.

Intermediate - Handwash sink not accessible for employee use at all times due to beer kegs stored in front of the hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled stored on shelf next to the ware washing station.

Basic - Equipment in poor repair. Broken handle on the reach in freezer near the rear in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on the reach in cooler throughout the kitchen.

Basic - Silverware/utensils stored upright with the food-contact surface up on shelf across from the ware washing station.