|
08/27/2018
Inspection, Follow-Up
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: An employee was observed donning a glove then proceeded to work with food without first washing their hands. Corrective action: educated employee on proper hand washing frequencies.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water (100°F) was not available at the kitchen hand sink.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple live flies (more than 3) were present in the kitchen during the inspection.
|
|
08/01/2018
Inspection, Follow-Up
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Diced tomatoes (58°F), cream cheese (56°F), cooked chicken (55°F), corn and beans (55°F), mozzarella cheese (57°F), curry salad (55°F), cut leaf lettuce (55°F), hummus (57°F), pesto (58°F), and grilled cheese sandwiches (58°F) in the cook line cold top refrigerator above 41°F.
|
| 04a - Critical |
| Sanitation: Manual |
|
Inspector Comments: Dishes were not being sanitized during manual ware washing.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: Multiple live flies were observed in the kitchen upon the time of the inspection.
|
|
07/25/2018
Inspection, Routine
|
| 01b - Critical |
| Food Source: Wholesome, free of spoilage |
|
Inspector Comments: Multiple whole tomatoes were moldy and considered to be unwholesome stored in a box with other wholesome tomatoes on the bottom shelf of the preparation table. Corrective action: operator voluntarily discarded the tomatoes into the garbage.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Fresh mozzarella, cooked chicken, havarti cheese, shredded cheese, pre-made grilled cheese sandwiches, sliced tomatoes, diced tomatoes, cut leaf salad, cut lettuce, hummus, pesto (52-56°F) in the cook line cold top refrigerator above 41°F.
Raw hamburger patties and sliced American cheese (46-48°F) in the outside cold top refrigerator above 41°F.
Sour cream packets (46-48°F) in the drawer of the domestic refrigerator on the South cook line.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: An accurately calibrated probe-type thermometer (+/- 2°F accurate) was not available upon the time of inspection. Corrective action: assisted kitchen staff with calibrating dial thermometer.
|
| 05b - Critical |
| Water, Sewage, Plumbing Systems: Hot and cold water under pressure |
|
Inspector Comments: Hot water was not available at the three compartment sink. Corrective action: employees adjusted sink temperature to reach ~106°F.
|
| 06a - Critical, Food Borne Illness Risk |
| Hand Washing: Adequate number, location |
|
Inspector Comments: Hand soap was not available at the kitchen hand sink.
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: A hand sink was not located near the area outside where hamburgers and hot dogs are cooked and assembled.
|
| 07a - Critical |
| Pest Control: Evidence of insects or rodents |
|
Inspector Comments: More than 3 flies were observed in one area of the kitchen at one time.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of bleach was stored on the clean side drain board directly next to clean dishes. Corrective action: employees moved bleach to proper storage location.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Domestic grade refrigerators were present in the kitchen.
|
| 12b - Non-Critical |
| Cleaning Of Equipment & Utensils: Nonfood-contact surfaces |
|
Inspector Comments: The panini presses were soiled with food debris around the outside.
|
| 12c - Non-Critical |
| Cleaning Of Equipment & Utensils: Dishwashing operations |
|
Inspector Comments: The hot water at the three compartment sink did not reach 110°F.
|
| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
|
Inspector Comments: The handle to a scoop was stored in direct contact with crushed oreo cookies in a container in the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor underneath the ice machine and behind the cook line cold top refrigerator was soiled with debris.
|
| 14g - Non-Critical |
| Physical Facilities: Premises maintained |
|
Inspector Comments: The front door to the kitchen was open. The serving window did not have a functional air curtain or screen to prevent the entrance of insects.
|
|
07/11/2016
Inspection, Routine
|
| 05c - Critical |
| Water, Sewage, Plumbing Systems: Backflow, back siphonage |
|
Inspector Comments: Fruits and vegetables were being washed in preparation sink directly drained to the sanitary sewer in the club house kitchen.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: Two domestic refrigerators and a range were present in the kitchen area.
|
| 13b - Non-Critical |
| Utensils, Single-Service Articles: Single service articles stored, used |
|
Inspector Comments: Uncovered single service items were stored with their food contact surfaces facing up in the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: Holes were observed in the wall behind the domestic refrigerator.
|
| 14d - Non-Critical |
| Physical Facilities: Lighting |
|
Inspector Comments: The light shield above the service window was cracked.
|
|
07/09/2015
Inspection, Routine
|
| 06c - Critical, Food Borne Illness Risk |
| Hand Washing: Soap and drying devices |
|
Inspector Comments: Paper towels were not provided at the hand sink.
|
| 09a - Non-Critical |
| Food Labeling, Food Protection: Original container, properly labeled |
|
Inspector Comments: A spray bottle of water was unlabeled at the three compartment sink.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: An unapproved domestic refrigerator and range were present in the kitchen.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor by the kitchen entrance was chipped.
|
|
06/03/2014
Inspection, Routine
|
| 02c - Critical, Food Borne Illness Risk |
| Personnel: Hands washed as needed |
|
Inspector Comments: Employees in the concessions were observed donning gloves without washing their hands.
|
| 02e - Critical |
| Personnel: Smoking, eating, drinking |
|
Inspector Comments: Twist top employee beverages were present in the concession area.
|
| 03e - Critical, Food Borne Illness Risk |
| Food Temperature Control: Cold hold at 41°f or less |
|
Inspector Comments: Sliced tomatoes, cheese, and hot dogs in the cold top refrigerator were 53°F.
|
| 03f - Critical |
| Food Temperature Control: Food thermometer (probe type) |
|
Inspector Comments: The facility lacked a food probe thermometer.
|
| 08a - Critical |
| Poisonous Or Toxic Items: Properly stored |
|
Inspector Comments: A bottle of bleach was stored next to a blender in the concession area.
|
| 09b - Non-Critical |
| Food Labeling, Food Protection: Food protected from contamination |
|
Inspector Comments: The facility lacked a food preparation sink to wash produce.
|
| 10a - Non-Critical |
| Equipment Design, Construction: Food-contact surfaces |
|
Inspector Comments: A domestic refrigerator and a domestic stove were present in the concession. Domestic blenders were present in the concession. Domestic panini presses were present in the concession.
|
| 14c - Non-Critical |
| Physical Facilities: Floors, walls, and ceilings |
|
Inspector Comments: The floor sink of the three-compartment sink was soiled with food debris.
|
| 14e - Non-Critical |
| Physical Facilities: Ventilation |
|
Inspector Comments: The stove in the concession lacked a ventilation hood.
|
| 15a - Non-Critical |
| Other Operations: Personnel: clean clothes, hair restraints, authorized |
|
Inspector Comments: Employees in the concession were observed handling food while wearing watches and bracelets.
|
