Sapelo Hammock Golf & Restaurant

Observed facility has no one holding a Certified Food Safety Manager (CFSM) certification employed. CA: At least one person shall obtain CFSM certification as soon as possible.

Observed a can of baked beans with a heavy dent compromising the seal. COS: Can was discarded by staff. Rule: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

Observed a cucumber in prep top cooler, large box of queso cheese in back reach in cooler, and a bowl of what looks like wilted spinach in front reach in cooler with signs of spoilage and mold like build up. COS: Staff discarded above mentioned items.

Observed eggs over ready to eat sauces and onions in walk in cooler. Observed raw beef over ready to eat salami and cheese in front prep top cooler. Observed raw chicken over ready to eat condiments in back reach in cooler. COS: Exposed items were discarded and coolers were rearranged where applicable. Rule: Food shall be stored in a manner that prevents cross contamination. when vertically stored, items with the highest cook temp are stored below subsequently lower required cook temp items. Raw animal product shall not be stored above ready to eat items.

Observed prep top cooler and connected reach in cooler below with TCS foods holding at temperatures above 41 deg F. (Pimento cheese 49, Deli roast beef 50, cheese slices 50, Salami 49) Observed TCS foods holding above 41 deg F in the glass door reach in cooler. (Potato salad 50, coleslaw 51) COS: All TCS foods in either of these coolers were discarded by staff. Rule: 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 or 135°F or above.

Learned that members or otherwise unauthorized personnel have been allowed to use the commercial kitchen during nonbusiness hours. Instances of unlabeled bowls of food servings and one item made from a private home were observed and said to be from non employees using kitchen. Rule: Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter. Policy shall be changed to meet the above quoted rule.

Observed facility has no one holding a Certified Food Safety Manager (CFSM) certification employed. CA: At least one person shall obtain CFSM certification as soon as possible.

Observed multiple items stored uncovered: bowls of raw chicken in back reach in cooler. small bowls of salt, sugar and pepper in back prep area. Open top bag of powdered sugar. Open top bag of chocolate chips in dry storage closet. COS: Staff discarded unprotected items. Rule: Food shall be protected from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed black mildew-like build up on the internal food contact components of the ice machine. CA: Drain machine and clean and sanitize. Let air dry before allowing to refill with ice. Increase cleaning frequency of this machine to prevent build up. Rule: Food contact surfaces shall be clean to sight and touch.

Observed the mechanical dishwasher is unable to pull sanitizer solution through the lines, resulting in a 0 ppm chlorine solution when ran. COS: PIC demonstrated three compartment sink is in working condition and will wash/rinse/sanitize dishes using the 3 compartment sink and quat sanitizer. Do not use mechanical dishwasher until repaired to produce 50-99 ppm chlorine in final sanitizing rinse. Rule: Reference .05(6)(m) on page 113 of current rule for sanitation requirement details.

Observed cold hold TCS prepped items with labelled prep dates longer than 7 days ago. (Chicken salad 9/17, Pimento cheese August, Potato salad 9/11, Case of heavy whipping cream "Use by" past) COS: Staff discarded expired foods. Rule: Ready to eat TCS foods in cold hold shall be dated when prepped or opened and discarded within 7 days. Day one is the prep day.

Observed facility has no one holding a Certified Food Safety Manager (CFSM) certification employed. CA: At least one person obtain CFSM certification as soon as possible.

Observed food debris build-up on food contact surface of microwave oven. Also observed mildew build-up on internal components of ice machine that come in contact with ice. CA: Ensure food contact surfaces are cleaned often enough to prevent build-up.

Observed hand washing sink not supplied with hand drying provision. Also observed soap dispenser not mounted to wall (laid flat on top of paper towel dispenser). Paper towel dispenser in disrepair. CA: Properly mount hand soap dispenser to make easily accessible. Repair paper towel dispenser. Ensure all hand wash stations are properly supplied.

Observed dish machine not dispensing proper amount of sanitizer (concentration too low). Also observed food debris build up on food-contact surface of microwave oven in main kitchen area. COS: 3-compartment sink was set up to properly wash, rinse, and sanitize dishes. Food contact surface of microwave oven was cleaned. CA: Seek technician/adjust sanitizer levels of dish machine before continuing its use. Clean equipment often enough to prevent debris build up.

Observed ice used as exterior coolant used as ingredient at bar area. CA: Prohibit ice used as coolant from being used as ingredient.

Observed ice used as exterior coolant used as ingredient at bar area at the time of this inspection. CA: Prohibit ice used as coolant from being used as ingredient.