Health Report #106746

Establishment Name: Stonebridge Golf Club
Report Date: 05/16/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) throughout entire facility Without date of consumption marking Observed several pans of rte deli meats, rte chicken breasts, and leftover sauces/housemade sauces in different coolers throughout facility with no datemark labels. All potentially hazardous rte foods must be properly datemarked with a 7 day consume by datemark label (day 1 is prep/slice date). Pic corrected by properly datemarking all freshly sliced deli meats and discarding all sauces with unknown prep dates. Critical corrected
Critical Variance Requirement Specialized processing methods -using food additives for preservation walk in cooler shelf Does not have a variance Observed 2 containers of "pickled melons" on shelf in wic. Menu does not have any meals that utilize pickled melons and pic not sure what they are doing in wic. If facility is preserving, smoking, or curing any food in your licensed restaurant, will need to obtain a specialized process variance from the wash. County health dept before proceeding. Pic corrected by discarding pickled melons at time of inspection. Pic will talk with scott (chef) and will notify me if they want to continue this item in facility
Critical Cleaning Freq.,Food Contact Su Food-contact surface(s) and utensil(s) cooking/preparation area Not cleaned After any contamination Observed 2 pairs of soiled tongs hanging on oven door in cooking area. Also observed soiled spatulas, tongs and scoops in container stored on cooking line. All of these soiled utensils were not washed, rinsed and sanitized after using (+/- 2 days ago). Food contact surfaces of utensils and equipment shall be washed, rinsed and sanitized after use and throughout the day as needed. Cannot leave soiled utensils in kitchen for several days! pic corrected by sending all soiled utensils through dishmachine at time of inspection. Critical corrected
Critical Separation, Packaging, & Segre Raw animal food(s) walk in cooler shelf Stored over/next to Raw ready-to-eat food(s) Fruit(s) Observed bag of raw chicken stored on sheet pan in wic with package of rte roast beef and box of rte melons on same pan. Raw chicken juice has soaked bottom of cardboard melon box and roast beef package thus contaminating these rte food items. All raw animal foods must be stored below and away from rte foods at all times to prevent cross contamination. Need to reorganize bottom shelf of wic immediately so this does not happen again! pic corrected by discarding melon and roast beef at time of inspection. Critical corrected. , observed pan of raw hamburger patties stored next to pan of cooked chicken and also observed liquid egg carton stored next to bag of opened rte shredded cheese in prep unit cooler on cooking line. As mentioned before, all raw animal products must be stored below and away from rte food items at all times to prevent cross contamination. Pic corrected by relocating liquid eggs to bottom shelf and pan of cooked chicken to top shelf of ric. Critical corrected
Critical Safe/Unadult./Honestly Present Food cooking/preparation area reach in cooler shelf Adulterated/contaminated Observed pan of moldy spaghetti sauce on ric shelf on cooking line. All food must be safe and unadulterated at all times. To correct, please rotate stock more often and discard all contaminated/adulterated food items immediately. Pic corrected by discarding moldy spaghetti sauce. Critical corrected. , observed opened container of commercially prepared heavy whipping cream on wic shelf with a use by date of 4/3/11. Also observed 4-5 other unopened containers of cream on same shelf with same expiration date (4/3/11). All phf must be used or discarded by use-by date on package. To correct, please rotate stock more often and discard all expired foods. Pic corrected by discarding cream at time of inspection. Critical corrected
Critical Hot and cold holding Cold food item(s) cooking/preparation area cooler Stored above 41 degrees F Observed pan of sliced tomatoes and open container of guacamole in 1 door ric on end of cooking line with an internal food temp of 49-50f. Thermostat not set to proper cooling temp. All phf must be cold held at 41f or below at all times. Pic corrected by discarding tomatoes and guacamole and turning up ric thermostat at time of inspection. Cooler now holding at 41f. Critical corrected. , observed pan of partially cooked bacon stored on prep shelf in cooking area with an internal food temp of 68f. Food has been on counter for 2 days or more per pic. All phf must be cold held at 41f or below at all times. Partially cooked bacon is still considered phf. If wanting to keep bacon at room temp, will need to cook bacon *thoroughly*. Pic corrected by discarding bacon at time of inspection. Critical corrected
Normal Cooking and Baking Equipment Microwave oven door seals and cavities cooking/preparation area microwave oven Not cleaned Through out the day as necessary Observed interior of microwave oven in prep area soiled with debris. To correct, please clean now and on a more frequent schedule
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors bar sink floor drain Soiled Observed floor drains in bar area and dishmachine area with an accumulation of dirt and food debris. To correct, please clean now and on a more frequent schedule
Normal Miscellaneous Sources Food reach in cooler shelf Not protected From contamination Observed uncovered pans of various sauces in wic and prep unit cooler and also pan of tortilla chips in chest freezer with no wrapping or cover. All food must be protected at all times when storing. To correct, please cover all foods with lids or proper wrapping at all times.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) reach in cooler gaskets Soiled Observed interior door gaskets on ric in bar area soiled with mold and debris. Also observed interior of 2 door wittco hot holding unit with an accumulation of food debris/debris. To correct, please clean these areas now and on a more frequent schedule
Normal Food storage Food item(s) in storage walk in freezer floor Stored on floor or less than 6 inches above floor Observed several boxes of food stored on wif floor. All food must be stored in a clean, dry location and stored a minimum of 6 inches off of floor at all times to protect from sources of possible contamination
Normal Maintaining/Using Handwashing Handwashing facility dry storage area handsink Soiled Observed dirty handsink in dry storage area. To correct, please clean now and on a more frequent schedule