Summer Grove Golf Club

Observed black buildup on soda gun nozzle in bar area. Food-contact surfaces shall be cleaned at a rate that prevents buildup.

Observed food build-up on prep-top mounted can opener. Can opener washed, rinsed, and sanitized during inspection.

Observed miscellaneous food build-up on lid of bulk food container in main kitchen. Food contact surfaces and utensils shall be clean to sight and touch.

Observed multiple containers of prepared food stored beyond seven days after preparation date, including sliced ham prepared 12/27, sliced turkey prepared 12/27, and raw shrimp prepared 12/27. All expired food discarded by employee during inspection.

Observed multiple containers of prepared food without labels, including in prep top : sliced ham, sliced turkey, sliced tomatoes, sliced cheese and in reach-in cooler, sliced corned beef and raw shrimp. All recently prepared food labeled with new label. All sliced meat and raw shrimp discarded by employee during inspection.

Observed employee 20oz. beverage stored on prep-top next to single serve containers and consumer food. Employee beverages shall be stored separate from consumer foods to prevent contamination. Employee relocated beverage during inspection.

Observed employee dispensing paper towels by pressing lever after just washing hands. Employee shall pre-dispense paper towels in order to prevent re-contaminating hands after proper handwashing. Employee rewashed hands during inspection.

Observed employee return to cooking after eating without first washing their hands. Employee shall wash hands immediately after eating before engaging in food preparation. Employee rewashed hands during inspection.

Observed golf course employee enter bar area and scoop ice into his beverage without first washing his hands. Employees shall wash hands immediately after returning from the restroom before engaging in food preparation.

Observed multiple temperature control for safety foods stored above 41F in prep-top cooler in main kitchen including: American sliced cheese 47F, shredded cheese 45F, sliced Provolone cheese 45F, and sliced Swiss cheese 45F and in reach-in cooler: milk 57F. Employee discarded all cheese during inspection

Observed black buildup on baffle of ice machine and soda gun nozzle in bar area. Food-contact surfaces shall be cleaned at a rate that prevents buildup.

Observed sanitizing solution in bar area below acceptable minimum levels during inspection. Employee remade solution during inspection.

Observed multiple containers of prepared food stored beyond seven days after preparation date, including sliced corned beef prepared 10-2 and 10/9, sliced ham prepared 10/7 and 10-9, sliced turkey prepared 10/9, and raw chicken breast prepared 10/10. All expired food discarded by employee during inspection.

Observed three compartment sink with multiple areas of rust build-up in rinse and sanitizing sections. Equipment shall be kept in good repair.

Observed black buildup on baffle of ice machine. Food-contact surfaces shall be cleaned at a rate that prevents buildup.

Observed kitchen employee wearing multiple rings. Employees shall only wear plain rings while handling food. Employee removed rings during inspection.

Observed employee belongings stored on prep-top surfaces during inspection. Employee items shall be stored away from food and prep surfaces as to prevent contamination. Employee items relocated during inspection.

Observed three containers of raw chicken stored at 45F in reach-in cooler. Time/temperature control for safety foods should be stored at 41F or below. Chicken discarded by employee during inspection.

Observed no signed employee health policies on premises. Policy copied and distributed during inspection. Policies expire in one year and will need to be re-signed.

Observed heavy black buildup on soda nozzle at bar. Employee cleaned nozzle during inspection and nozzle should continue to be cleaned to prevent accumulation of mold-like buildup.

Observed multiple containers of prepared food stored beyond seven days after preparation date, including relish prepared 11/20, marinara prepared 1-25, beer cheese prepared 1-28, and ham prepared 1-20. All expired food discarded by employee during inspection.

Observed no current pest control records during inspection. Service records should be maintained and available during inspection.

Observed no first aid for choking posted in the dining area of establishment. Observed current inspection not posted in a place that is conspicuous to customers. Choking poster emailed to establishment with inspection report. New inspection location determined during inspection.

Observed no temperature measuring device for dish machine.

Observed multiple employee items stored throughout main kitchen on food prep surfaces, including gaming unit on peanut container, bottle of water on prep top surface, and earbud case on prep top surface. Employee items should be stored in a designated area. All items moved to the correct location.

Observed no paper towels at hand wash sink in main kitchen. PIC added paper towels during inspection.

Observed chemical spray bottle stored on food prep table next to single use items and coffee station. Item moved to proper location during inspection.

Observed baby spinach and chicken salad stored past there use by date of 10/6/24. As well as buttermilk with a use by date of 9/28/24. All food items discarded during inspection.

Observed no temperature measuring device for dish machine.

Observed multiple employee items stored throughout main kitchen on food prep surfaces. All items moved to the current location.

Observed cooked chicken stored next to raw chicken and under shell eggs, shell eggs next to ready-to-eat foods and raw chicken next to raw shrimp. All food items moved to appropriate location during the inspection.

Observed brooms and dustpan leaning against food prep table and stored next to reach-in cooler. Items move to appropriate location.

Observed cooked chicken stored between raw chicken and under shell eggs, unwashed produce stored above ready-to-eat foods. All food items moved to their appropriate location during inspection.

Observed the following foods in not reaching the minimum safe cold holding temperature of 41F: In prep-top cooler, Sliced tomatoes 53F, deli meat ham 54F, deli meat turkey 54F, In the reach-in cooler butter milk 61F, chicken salad 56F, In the cooling drawer Raw hamburger at 45F, 45F, 48F, 47F, 46F, 44F. All food items discarded during inspection.