HERITAGE GOLF LINKS

9-2: .04(6)(k)Facility using reduced oxygen packaging for foods cooked and packaged over 48 hours in the facility such as smoked chicken, baked beans, and sausages. Except for a food service establishment that obtains a variance as specified under (6)(j) of this Rule, a food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Foods discarded.

14B: .05(10)(e) 1,2,4Cups wet-stacked. Cups washed and sanitized. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; (C) and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C)

15C: .05(7)(a)2,3Dishes stored as clean with stickers/ sticker residue present. Dishes washed and sanitized. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C)