VENETIAN GOLF CLUB

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle containing a blue chemical with no label in the dish area. The operator labeled the chemical spray bottle. Corrected On-Site

Basic - Food stored on floor. Observed a box of chopped spinach stored on the floor in the walk in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees behind the bar.

Basic - Waste line missing at soda gun holster behind the bar. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the high temperature dishmachine at 146F. The operator set up the three compartment sink for sanitizing. Corrective Action Taken

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food. Corrected On-Site

Basic - In-use utensils stored in sanitizer between uses. The operator removed the untensils for cleaning. Corrected On-Site

Basic - Waste line missing at soda gun holster behind the bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling); cooked potatoes (45F - Cooling) in the walk in cooler date marked 1/23. The operator discarded the above potentially hazardous foods. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling); cooked potatoes (45F - Cooling) in the walk in cooler date marked 1/23. The operator discarded the above potentially hazardous foods. Corrected On-Site

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed raw grouper, raw haddock, and raw shrimp packaged onsite using reduced oxygen packaging not removed from packaging. The operator discarded the above potentially hazardous foods. Corrected On-Site

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.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Observed cooked sausage packaged using reduced oxygen method not date marked with date removed from the freezer for thawing.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed raw grouper, raw haddock, and raw shrimp packaged onsite using reduced oxygen packaging not removed from packaging. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the above potentially hazardous foods. Corrected On-Site

Intermediate - Reduced oxygen packaged foods lacking use by date.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoops for corn meal and rice flour in dry storage. The operator removed the plastic containers. 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 thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed an employee eating on the cook line.

Basic - Ice buildup in the walk-in freezer.

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

Basic - Old labels stuck to food containers after cleaning. Observed an old label on a container with egg salad in the reach in cooler at the salad station.

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed mashed potatoes, cooked green beans, and cooked corn removed from the freezer for thawing without an updated date mark. The operator placed new date marks on the above foods. Corrected On-Site Repeat Violation

Basic - Accumulation of debris on the top exterior of warewashing machine.

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature sanitizing dishmachine at 147F. The operator set up the three compartment sink for proper sanitization. Corrective Action Taken

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 pork in the walk in cooler. The operator properly stored the raw food products. 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. Observed cooked beef date marked 1/3 in the reach in cooler. Observed pizza sauce prepared on site date marked 12/30. The operator discarded the above food products. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed meatloaf removed from the freezer without proper date mark. Observed raw shrimp removed from the freezer without proper date mark. The operator properly dated the above foods. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the inside of the soda gun holster behind the bar soiled with a slime-like substance.

Basic - Waste line missing at soda gun holster behind the bar.

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 fish in the reach in cooler at the entrance to the cook line. The operator properly stored the raw products. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in the dish area. The operator labeled the spray bottle. 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 thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging. Corrected On-Site

Basic - Equipment in poor repair. Observed raised floor seam in the walk in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored protected at the wait station. The operator inverted the coffee filters. Corrected On-Site

Basic - Utensils in poor condition. Observed a spatula on the cook line with a melted handle. The operator discarded the spatula. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent over the salad prep area soiled with dust. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on a food prep area on the front line. Operator discarded 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 cell phone on food prep table in the salad prep area. Operator properly stored the cell phone. Corrected On-Site

Basic - Equipment in poor repair. Observed raised floor seam in the walk in cooler. Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in soiled container. Operator cleaned and sanitized the ice scoops and container. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm on the cook line. Operator refilled the solution to 200ppm. 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 beef stored over raw fish in walk in cooler. Operator properly stored the raw food products. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above prep area on front line soiled with dust.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in prep area on front line grooved and no longer cleanable.

Basic - Equipment in poor repair. Observed raised seam on floor of walk in cooler. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed scoop used for rice not stored on clean surface. Operator properly stored the scoop. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in keg cooler in storage area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves at reach in cooler behind the bar rusted and pitted.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed reusable ice buckets interiors stained.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with visible grooves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed portable speaker on shelf above preparation table and with clean food containers. Employee moved speaker. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers wet nested. Employee removed containers for air drying. Corrective Action Taken

Basic - Equipment in poor repair. Observed floor in walk in cooler with severe rupture at seam causing trip hazard.