LEGENDS CLUBHOUSE RESTAURANT

12B: .03(5)(g)One food handler prepping food with bracelet on. Another food handler prepping food with smartwatch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC (person in charge) had food handlers remove their jewelry on their wrists.

2-2A: .03(2)(m)PIC could not demonstrate to inspector two randomly chosen employees verifiable proof that they are aware of their reporting responsibilities. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC had employees read and sign employee health policy.

4-2B: .05(6)(n)Dishwasher utilizing chlorine as sanitizer unable to reach 50 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: PIC (Person in charge) made chemical sanitizer at correct concentration for 3 compartment sink to allow for final sanitation step.

6-1A: .04(6)(f)Several TCS (Time/temperature control for safety) foods cold holding above 41 deg F in walk in cooler. See temperature observations below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded TCS foods out of compliance.

8-2B: .07(6)(b)3 working spray bottles not labeled with content. 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. (Pf) Corrective Actions: PIC added labels to spray bottles with common names.

9-2: .04(6)(k)Observed various TCS (time/temperature control for safety) foods stored in reach in freezer. Frozen, chicken, lobster tail, steak are removed from their original packaging and vacuum sealed on site. Some packages are indicated with datemarking over 48 hrs and other items are not datemarked at all. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: (Pf)

1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; (Pf)
2. Curing food; (Pf)
3. Using food additives or adding components such as vinegar: (Pf) (i) As a method of food preservation rather than as a method of flavor enhancement, (Pf) or (ii) To render a food so that it is not time/temperature control for safety food; (Pf)
4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (Pf)
5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; (Pf)
6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; (Pf)
7. Preparing food by another method that is determined by the Health Authority to require a variance; (Pf) or
8. Sprouting seeds or beans. (Pf) Corrective Actions: PIC discarded all facility vacuumed packaged foods. // SECOND CONSECUTIVE REPEAT VIOLATION //

15A: .05(6)(a)Dishwasher unable to reach minimum concentration for chlorine or quat for final rinse process. Walk in freezer with excessive ice build up under motor unit. Food positioned to prevent ice spillage on foods. Ensure units are repaired by 9/4/2025. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Overhead vents with excessive grease residues. Ensure vents are cleaned and sanitized by 9/4/2025. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)

4-2B: .05(6)(n)Dishwasher utilizing chlorine as sanitizer unable to reach 50 ppm. Repair unit by 2/27/2025 A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)

6-1C: .04(6)(d)Observed various TCS foods cooling inside prep top cooler not at a fast enough rate to reach 41 deg F within 4 hours. See temperature observations. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: PIC discarded TCS foods out of compliance.

9-2: .04(6)(k)Observed various TCS (time/temperature control for safety) foods stored in reach in freezer. Frozen steak, chicken, lobster tail are removed from their original packaging and vacuum sealed on site. Some packages are indicated with datemarking over 48 hrs and other items are not datemarked at all. A food service establishment shall obtain a variance from the Health Authority as specified in DPH Rule 511-6-1-.10(5)(a) and (5)(b) before: (Pf)

1. Smoking food as a method of food preservation rather than as a method of flavor enhancement; (Pf)
2. Curing food; (Pf)
3. Using food additives or adding components such as vinegar: (Pf) (i) As a method of food preservation rather than as a method of flavor enhancement, (Pf) or (ii) To render a food so that it is not time/temperature control for safety food; (Pf)
4. Operating a molluscan shellfish life-support system display tank used to store or display shellfish that are offered for human consumption; (Pf)
5. Packaging time/temperature control for safety food using a reduced oxygen packaging method except where the growth and toxin formation of Clostridium botulinum and growth of Listeria monocytogenes are controlled as specified under (k) of this Rule; (Pf)
6. Custom processing animals that are for personal use as food and not for sale or service in a food service establishment; (Pf)
7. Preparing food by another method that is determined by the Health Authority to require a variance; (Pf) or
8. Sprouting seeds or beans. (Pf) Corrective Actions: Vacuum sealed foods discarded. PIC states facility will discontinue use of ROPs (reduced oxygen packaging).

13A: .07(3)(d)Handwashing signage not posted inside men's restroom. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C)

17D: .07(4)(b)Personal employee phones stored on top of prep top table and reach in cooler. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated employee phones to designated employee area.