Houston Lake Country Club

Observed raw ground beef stored above whole pork inside the reach-in cooler in the main kitchen. Food shall be protected from cross-contamination by separating types of raw animal foods from each other, such as beef, fish, lamb, pork, and poultry, during storage, preparation, holding, and display by arranging each type of food in equipment so that cross-contamination of one type with another is prevented due to the final cook temperature of the product. Raw ground beef must be stored below whole meats, such as whole pork. Corrected on Site (COS): The Person in Charge (PIC) moved the raw ground beef to the bottom shelf and placed the whole pork on the shelf above.

Observed prepped ranch dressing tightly covered while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to allow the air to enter inside for proper cooling in correct time and temperature. Corrected on Site (COS): The food item was loosely covered to allow the air to enter inside for proper cooling.

Observed a reach in cooler with pimento cheese with a temperature of 54 F, chili with a temperature of 58 F and cooked rice with temperature of 54 F. The ambient air temperature of the reach in cooler was observed at 53 F. 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 or below. Food discarded.

Observed pablano peppers hot held in a steam table with a temperature of 112 F. The temperature of the water in the steam well was 126 F. 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 135°F or above. Person In Charge reheated to correct temperature.

Observed cooked brisket in the walk in cooler with temperatures of 49 F and 47 F. Ambient air temperature of the unit was observed to be 41 F. PIC stated that the brisket had been placed in the walk in cooler around 10:00 pm the previous night. Cooked time/temperature control for safety food shall be cooled:Within a total of 6 hours from 135°F to 41°F or less. Food was discarded by PIC.

Observed the person in charge not performing their duties as it relates to priority violations: improper cold holding of time/temperature control for safety (TCS) foods, not cooling down TCS in a timely manner, improper sanitizing of food contact surfaces, and not date marking time/temperature control for safety (TCS) foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.

Observed in use sanitizer buckets with 0 parts per million of sanitizer solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule 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)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.

Observed the dishwasher washing dishes with a chlorine sanitizer at 0 parts per million. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule 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)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a concentration of a minimum of 50 parts per million. Facility must ensure their dishwashing machine is maintained and in working order to provide the required sanitizer solution.

Observed white rice, shredded cheese, brisket, prepared oysters, mixed vegetables, and boiled eggs in multiple units not dated marked. Refigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Food was discarded.

Observed multiple buckets of sanitizer solution within the kitchen placed directly onto the floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Facility must place their sanitizer buckets in easily accesible areas and prevent contamination.

Observed cooked briskets covered inside the walk in cooler with a temperature of 47F-49F. Per person in charge the briskets were prepped yesterday. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Food was discarded due to time and temperature parameters were not met.

Observed multiple items of food stored on the floor, both within the walk in cooler and within dry storage. Food shall be protected from contamination by storing the food: In a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Facility needs to ensure there is adequate storage within the facility that no items are placed within 6 inches of the floor.

Observed food handlers preparing food without proper hair and beard restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Facility must provide hair restraints and educate staff on proper usage.

Observed raw catfish stored over pimento cheese and raw groud beef over cooked roast beef inside the reach in cooler. Also observed raw ground beef stored over whole cut meats and raw bacon stored above vegetables inside the walk in cooler. Food shall be protected from cross contamination by:separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food. Employee relocated the food items to appropriate location.

Observed the person in charge not performing their duties as it relates to priority violations: proper storage of food items based on final cook temperature or ready to eat, improper sanitizing of food contact surfaces, and not date marking time/temperature control for safety (TCS) foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on proper food handling procedures.

Observed in use sanitizer buckets with 0 parts per million. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule 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)-registered label use instructions P, and shall be used as follows: A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the sanitizer dispenser serviced.

Observed cooked white rice inside the reach in cooler not date marked. Refigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the foods.

Observed ham that has been cut not date marked inisde the reach in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Employee datemarked the ham.

Observed reduced oxygen packaging tuna completely thawed within its packaging inside the reach in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration that maintains the food temperature at 41°F or less. Employee removed fish from the packaging.

Observed a container of roast beef with a prep date marking label of 11/13 and observed cream spinach with a prep date marking label of 11/22. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Corrected on Site (COS): Employee discarded the food. Educate staff on discarding Time/Temperature Control for Safety (TCS) foods once the food items have met the disposition date. The food item should not exceed 7 days with the prep date being day 1.

Observed a container of pimento cheese with a date marking label of 6/12. Time/Temperature Control for Safety Food, Disposition. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Employee discarded the foods. Kitchen employee states that that was not the correct date on the container but that it was going to be discarded since the prep/ discard date was unknown. Educate staff on removing old labels from containers before being washed and always date mark items with the correct prep or discard date that doesn't exceed 7 days with the prep date being day 1.

Observed 200 Parts Per Million (ppm) of chlorine sanitizer solution at the dish machine in the main kitchen which the sanitizer is too strong. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements in the rules and regulations for the sanitizer's proper strength. Please have the dish machine serviced and use the three-compartment sink to wash, rinse, and sanitize equipment and utensils until the chlorine sanitizer is at the correct ppm.

Observed several moldy lemons and moldy green tomatoes inside the walk in cooler around undamaged food items. Food shall be protected from cross contamination by: Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles. Employee removed the spoiled food items from the box.

Observed ribs wrapped in saran wrap inside the reach in cooler with a temperature of 45°F. Employee stated the ribs were in the unit since Saturday. Ambient air temperature of the cold holding unit is 40°F. 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 or below. Food discarded.

Observed the person in charge not performing their duties as it relate proper cold holding time/temperature control for safety foods.PIC shall ensure employees are properly cold holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness. Educate staff on proper cold holding procedures.

Observed the person in charge (PIC) not ensuring proper sanitizing of utensils are being done. PIC Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Train staff on proper training as it relate to checking the sanitizing concentration levels.

Observed the in use dishwashing machine dispensing 0 ppm of sanitizer solution, upon further review the incorrect solution was being used (drying agent). A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule 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)-registered label use instructions. Obtain appropriate sanitizer solution or utilize three compartment sink to wash, rinse and sanitize utensils.

Observed cooked black-eyed peas (9/3) and house made coleslaw (9/2) being held beyond 7 days. Time/Temperature Control for Safety Food, Disposition. A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen. Employee discarded the foods.

Observed cooked rice and house made lobster macaroni and cheese not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the food items.