MALLORY HILL COUNTRY CLUB

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 on cookline touched soiled towel, earbud, and hat with gloved hands then touched bread without washing hands and changing gloves.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: turkey made on 4/26, discard date 5/2. Employee discarded during this inspection. Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In expo station: slaw (58F - Cold Holding); cheese (67F - Cold Holding). Items were on ice bath with melted ice. Manager added items to Time as a Public Health Control (TPHC) and will discard at 3 pm. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on drawer unit reads 31F. All food in unit is 41F and above.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris inside unused oven.

Intermediate - Handwash sink used for purposes other than handwashing. In prep area: case of carrots stored on hand washing sink. Moved during this inspection. In prep area: employee filled pitcher with water at hand washing sink. Corrective Action Taken

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At least two certificates provided are photo copies.

Intermediate - Spray bottle containing toxic substance not labeled. Blue soap behind the bar not labeled. Bar tender placed label on bottle. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish 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. Stop sale issued. In walk in cooler and in reach in cooler on cookline: 4 portions of Seabass. 8 portions of Salmon. 8 portions of white fin fish.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One employee drink on prep table. One employee drink in salad prep table above vegetables. Both were moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf over clean dishes and dry storage goods Purse on top of mixer.

Basic - Employee with no hair restraint and/or beard guard while engaging in food preparation. Male employee at expo window. Hair restraint was put on during this inspection. Corrective Action Taken Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in ice at bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door and gaskets of reach in coolers on cookline soiled with slimy substance and food debris. Hood filters soiled with grease.

Basic - Soiled dry wiping cloth in use. Male employee holding soiled towel between orders and wiping multiple surfaces.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Case of tomatoes over bin of chicken wings. Case of unwashed berries on shelf over desserts. All were moved during this inspection. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Chili sauce dented on side of can

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw fish in reach in cooler drawers. Operator corrected drawers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler closest to fryers in cook line area. Operator took temperatures at 11am and item was below 41F. Operator moved wings to freezer to cool. chicken wings (44F - Cold Holding) In front dessert cooler- cheesecake (44F - Cold Holding) moved to freezer to cool. Recheck cheesecake 36F; chicken wings 42F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in hand wash sink in prep area. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line area with no hair restraint while preparing food. Employee placed hair net on. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink in cook line area by fryers. Operator hung sign. Corrected On-Site

Basic - Open dumpster lid. Operator closed lids Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (48F - Cold Holding); feta cheese (49F - Cold Holding); sauerkraut (48F - Cold Holding) In reach in cooler at the end of cook line across from fryers. Operator states temperatures were taken at approximately 11am and items were below 41F. Operator moved items to walk in freezer to rapidly chill. Recheck blue cheese 38F; feta cheese 40F; sauerkraut 37F. Discussed placing hot items in reach in cooler have the potential to heat items around it. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda nozzles in bar area

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink in bar area. Operator moved to prep sink. Corrected On-Site