Frederica Golf Club

Observed during the course of this inspection that staff at the main bar were using their bare hands to place limes and lemons on the rims of glasses. COS: Touched lemons were discarded and tongs were supplied to staff. CA: Glynn Eh instructs management to ensure that staff are not using bare hands to touch foods that are ready to eat or will not be cooked further. Staff are to use a gloved hands or utensils with ready to eat foods.

Observed buildup on the food contact surface of the soda gun nozzle at the time of this inspection. COS: Nozzle was replaced for cleaning. CA: Increase frequency of nozzle removal and cleaning to ensure that buildup does not occur.

Observed during the course of this inspection that bloody Mary Mix was being stored in the "Pub Bar" and the "The Fort" at temps above 41 deg f.

It was also observed that a prep top cooler located in the main kitchen was storing tcs food items at temps above 41 deg f with an ambient temp of 51 deg f. COS: All TCS food items were discarded. CA: Glynn EH instructs management to ensure that all TCS food items are being properly stored at temps of 41 deg f or below.

Any equipment unable to do this should not be used with TCS food items until it has been serviced and repaired.

Observed during the course of this inspection that the facility was vacuum packing foods/meats without following the proper protocol for using the special process without a variance or HACCP plan. COS: Items were removed from the vacuum packed environment. CA: Glynn Eh and management discussed the requirements for conducting this process without a variance or HACCP and the additional documentation needed. Management will either begin the process of acquiring of acquiring a variance or will adjust the procedure to meet the requirements detailed below.

The GA food rule info for Variance/HACCP requirement begins on Pg. 87 the section for ROP without either a variance or HACCP reads:

Reduced Oxygen Packaging Without a Variance and no HACCP Plan Required, Criteria. A HACCP Plan is not required when a food service establishment uses a reduced oxygen packaging method to package time/temperature control for safety food that is always:

1. Labeled with the production time and date,
2. Held at 41°F (5°C) or less during refrigerated storage, and
3. Removed from its package in the food service establishment within 48 hours after packaging.

Observed food stored uncovered in the walk in freezer and flour by the fryer uncovered at the time of this inspection. COS: Facility had the food covered. CA: Facility must ensure food not actively in use is covered to prevent overhead contamination.

Observed in-use chemical sanitizer test strips out of date at the time of this inspection. COS: Chef replaced the out of date test strips. CA: Facility must ensure in-use test strips are in date at all times.

Observed utensils stored with handles in contact with food contact surfaces of the other utensils at the time of this inspection. CA: Facility must ensure utensils are stored handle to handle to prevent contamination when removing a utensil from storage.

Observed in-use chemical sanitizer test strips out of date at the time of this inspection. COS: Chef replaced the out of date test strips. CA: Facility must ensure in-use test strips are in date at all times.

Observed main kitchen walk in freezer door seal in disrepair at the time of this inspection. CA: Facility has ordered the replacement part for the walk in freezer.

Observed during the course of this inspection that the facility had one manual can opener with old food and grease buildup on the blade and a mechanical can opener with severe rust buildup on the blade. COS: The mechanical can opener was removed from service and the manual can opener was cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of these pieces of equipment and will remove or repair them when they become damaged beyond repair.