CHAMPION'S GOLF

Observed chicken salad in reach in cooler cold held over 24 hours at a temperature of 45 degrees F. Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective Action: PIC discarded

Observed that the ware-washing machine chemical sanitation was below the required concentration. A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA). COS: PIC inspected and fixed issue with chemical sanitization feeding equipment.

Observed sanitizing buckets and wiping cloths not maintaining proper concentration of sanitizing solution. A chemical sanitizer used in a sanitizing solution for manual or mechanical operation shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA). COS:PIC adjusted concentration of sanitizing solution in cloth wiping buckets.

Observed black residue on inner surfaces of small ice machine under soda nozzles. Food contact equipment shall be cleaned at a frequency specified by the manufacturer or at a frequency that precludes the buildup of debris, mold, or food residue. CA: defrost, empty and sanitize ice machine.