CHESTATEE GOLF CLUB

Chemical sanitizing dishmachine @ bar not registering any level of sanitizer. Per manufacturer, level should be 50 - 100 ppm CHLORINE registering on test strip. Found supply sanitizer container empty.PIC could not provide another chlorine container. Recommend checking sanitizer solution supply and concentration of dispensed sanitizer at start of each day to ensure dispenser is working and correct concentration of sanitizer is being dispensed. PIC will use chemical dishmachine @ main kitchen until chemical container is replaced @ bar dishmachine.

Observed the interior of left-side ice machine contained an accretion of slime/mold -like material on crevices. Clean more frequently.

Observed bottle of pain medicine stored on top of prep -top cooler in main kitchen. Medicines that are in a food service establishment for the employee's use shall be labeled with a legible manufacturer's label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. COS: Medicine was removed to office.

Time/Temperature Controlled for Safety (TCS) food items ( 1 container of commercially prepared Cole slaw) that are labeled as " keep refrigerated" was not discarded as per the manufacture's expiration date or sell by date (MAR/07/2026).COS: PIC Discarded container of coleslaw.

Chemical sanitizer @ 3-compartment sink and sani buckets not registering any level of sanitizer. Per manufacturer, level should be 200 - 400 ppm QUAT registering on test strip. Found supply line was not in contact with the solution (QUAT sanitizer) in the supply container. Supply line readjusted and solution concentration rechecked at 300PPM. Recommend checking sanitizer solution supply and concentration of dispensed sanitizer at start of each day to ensure dispenser is working and correct concentration of sanitizer is being dispensed.

Observed reduced oxygen fish (salmon ) in chef base that bears a label indicating that it is to be kept frozen not removed from the reduced oxygen environment prior to its thawing and/or immediately upon completing its thawing, using procedures of completely submerging in cold running water. COS: Fish was removed from packages.

Hand sink in expo area blocked by mop bucket. Hand sinks must be accessible at all times for frequent and required handwashing. COS: Person in charge moved mop bucket.

Wooden pallets were located in the dumpster area. Keep area free of clutter to prevent harborage.

Food employees prepping turkey sandwiches without hair restraint. Employees preparing or handling food shall use effective, clean, disposable or easily cleanable nests or other hair restraints approved by the Health Authority and worn properly to restrain loose hair. COS: Food employees put on hat.

One bucket of sanitizer with cloth used to wipe dining tables following clearing. Dining tables may be cleaned and sanitized using a two step method in which one cloth, rinsed in sanitizer is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse OR a sanitizing solution can be sprayed on the surface and wiped clean with a disposable towel (paper towel). COS: Servers will use sanitizer in sprayer and paper towel.