THE RIVER CLUB CLUBHOUSE

8-2B: .07(6)(c)Observed tow bottles of alcohol hand sanitizer stored above prep surface and two butane lighters stored on prep surfaces (one in kitchen and other at bar). 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) Corrective Actions: PIC (person in charge) moved items to store appropriately.

9-2: .04(6)(k)Observed cooked and raw meats (chicken, beef and fish) that were vacuumed sealed on site in the walk-in freezer. The meats were placed in the freezer a while ago and did not have a date prepared on package. A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information specified under DPH Rule 511-5-14-.02(6)(b) and (d) and that meets all other requirements of subsection .04(6)(k)1. (P, Pf) Corrective Actions: PIC discarded items. Facility will not use vacuum sealer going forward.

6-1A: .04(6)(f)Several TCS items not being maintained at 41oF or below (see temp log). Food discarded. Ambient temperature of the cooler was also taken to ensure there wasn't an issue with the cooler. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

****THIS IS A SECOND REPEAT (Third repeats may result in a permit suspension) Corrective Actions: Person in charge discarded all food that was not properly cold holding.

6-1A: .04(6)(f)Several TCS items not being maintained at 41oF or below (see temp log). Food discarded. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

6-2: .04(6)(h)Goat cheese 5/08 and house made ranch 5/11 not discarded within 7 days A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P)

6-2: .04(6)(g)Several TCS foods lettuce, chicken wings, cooked foods etc...held more than 24 hrs note date-marked. Foods labeled. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)