Eagle Watch Golf Club

Observed time/temperature control for safety (TCS) in prep top/reach-in unit on cookline and in dressing/cheese reach-in cooler being cold held above 41°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding.

NOTE: TCS foods may not be stored in coolers until minimum cold holding temperatures can be maintained. If kitchen area is hot, ambient temperature of frequently used coolers must be low enough to maintain food at safe temperatures.

Observed no person in charge present at time of inspection and an overall lack of active managerial control. There must be a person in charge on the premises of the food service establishment at all times.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed dicer mounted to wall visibly dirty with old stuck-on food. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean or remove from facility if not in use.

Observed in-use knife in salad area stored on dirty magnetic strip. The knife was also visibly dirty. Employee used knife to cut items for a salad. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing knife strip and knife.

Observed several TCS foods such as pasta salad, penne, hummus, and garlic confit prepared on previous days not date marked. TCS foods must be dated if stored longer than 24 hours. COS by discarding.

Observed several TCS foods such as chili, quinoa, and rice stored past 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed various chemicals such as Windex and sanitizer stored hanging off of container storing food (jam) and on dish shelf storing clean dishes. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

COS by moving chemicals.

Observed clear sanitizer stored in an unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

COS by labeling.

Observed canned food items stored beneath handwashing sink in dry storage closet. These items were exposed to splash and there was visibly dirty water on lid of an unopened can on beans. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by sanitizing entire can. Cans may no longer be stored beneath hand sink; must move can rack from area.

Observed lettuce stored directly on shelving in cooler and not protected from contamination. Lettuce must be wrapped or stored in a container or pan.

Observed employee Bluetooth speaker stored inside of small cardboard trays used to drain grease from fries. Items used for food storage must be protected from contaminations. COS by discarding tray.

Observed a sizeable gap at bottom of back door. Must adjust door and install a door sweep to prevent entry of pests. All doors must be tight-fitting. This has been marked off and/or noted on previous inspections. The size of the opening is large enough for pests to enter.

Observed no bake cheesecake that expired 4/24 and ricotta cheese that expired 3/26 stored in cooler. Prepackaged TCS foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P

COS by discarding.

Observed concrete wall behind dish machine visibly dirty with mold. Material of wall is not approved as it is not smooth and easily cleanable. This has been noted on the last several inspections but has not been corrected. A material such as FRP or stainless steel backing must be added within 14 days. Mold must also be removed from wall.

Observed expired milk in the cooler in the bar area. Milk was expired on June 30th, 2025. COS by discarding the milk.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days.

Observed an abundance of flies in main kitchen area and many flies swarming outside by back door. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Must address fly issue and remove harborage outside near back door.

Observed gaskets with food debris and black residue. Must clean the gaskets.

Wall behind dish machine is dirty with black residue. Must get this issue fixed.

Observed stuck-on food debris on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

Observed build-up on posterior blade of deli slicer. Also observed build-up on dicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Both should be cleaned and sanitized after each use. Must properly clean.

Observed thermometer probe for food not sanitized before and after. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device.

Must provide alcohol pads for thermometers.

Observed two dirty knives stored on a dirty knife strip. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing and sanitizing.

Observed time/temperature control for safety (TCS) foods prepared on previous days not date marked. TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS by dating. Any food not dated on future inspections will be discarded.

Observed quat sanitizer dispensing at >500 ppm. Test strip was a bright turquoise blue. Quat sanitizer must be between 150-400 ppm. COS by diluting.

Observed no label on sanitizer in spray bottle in dining area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed canned food items stored beneath handwashing sink in dry storage closet. These items were exposed to splash. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed employee cell phone and water bottle stored on cutting board of prep top unit. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS by moving.

Observed employee preparing food without without having loose hair restrained. Hat was on but hair was hanging down. All loose hair must be restrained within hair restraint.

Wall behind dish machine is extremely dirty/molded. Must address.

Observed time/temperature control for safety (TCS) dressings in salad prep top unit being cold held above 41. [SEE TEMPERATURE OBSERVATIONS]. The dressing dispensers were stored in a large bin, which prevented dispensers from sitting inside of unit. COS by moving to reach-in part of unit.

Observed TCS foods in walk-in cooler being cold held above 41°F. Ambient temperature of cooler was at 37°F however, all TCS foods ranged between 42-44°F likely as a result of cooler door not being fully self-closing. This has been mentioned on previous inspections. Issue must be addressed.

Observed butter and cut melons being left out at room temperature on brunch buffet unit. Butter was at 73°F and melons were at 62°F. Unless a 4 hour time as public health control procedure is in place, TCS foods must be cold held at 41°F or below.

Observed fried onions being hot held under heat lamp at 86°F. Once onions are cooked, they must be hot held at 135°F or above unless a 4 hour time as public health control procedure is in place. COS by discarding.

Observed risotto being hot held in warmer cabinet at 128°F. TCS foods must be hot held at 135°F or above. COS by discarding as product was not going to be used after today's brunch.

Observed sausage in buffet unit being hot held below 135°F. COS by discarding.

Observed Peroxide Multi Surface Cleaner being used to sanitize table tops. The manufacturers label indicated that this product is to be used on non-food contact surfaces only; table tops are considered food contact surfaces. This was noted on the last routine inspection. COS by discontinuing use of product on food contact surfaces.

Observed canned food items and tortillas wraps stored beneath and directly next to handwashing sink in dry storage closet. These items were exposed to splash. Also observed food stored directly on floor in walk-in freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by moving food items.

Observed employee preparing food without without having loose hair restrained. Hat was on but hair was hanging down. All loose hair must be restrained within hair restraint.

Observed concentration of quat sanitizer bucket <150 ppm. Must be between 150-400 ppm. COS by discarding and making fresh sanitizer at proper concentration.

Observed gasket of mini coke cooler in bar in severe disrepair. Must replace.

Observed build-up on food storage shelves in walk-in cooler and on shelves in coke cooler in bar area. Must clean.

Hood vents are extremely dirty. Must schedule cleaning.

Wall behind dish machine is extremely dirty/molded. Must address.