Health Report #106747

Establishment Name: Stonebridge Golf Club
Report Date: 05/30/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Cooked food(s) cooled walk in cooler shelf From 70 degrees f to 41 degrees F for more than 4 hours Observed pot of rte chili in wic with an internal food temperature of 57-63f. Chili was made last night per pic. All phf must be rapidly cooled from 135f to 70f within 2 hours and from 70f to 41f or below within a total of 6 hours. Need to utilize shallow pans and ice baths/ice wands before placing hot food in wic. Pic corrected by discarding chili at time of inspection. Violation corrected
Critical Warewashing Equipment, Cleanin Cleaning agents for warewashing Soap dishwashing area soap dispenser Not used according to manufacturer's label instructions Observed no soap in dishmachine (soap dispenser empty). To correct, please ensure all staff are trained in proper warewashing operations and they need to verify soap and sanitizer levels daily. Pic corrected by restocking soap dispenser at time of inspection. Violation corrected
Critical Cooling Methods Food item(s) cooled walk in cooler shelf Improperly Covered Observed pot of rte chili on wic shelf that was cooled improperly. Chili was covered with saran wrap and had small hole punctured in middle. All phf must be cooled using shallow pans and ice baths/ice wands before placing in wic. Pic stated correct cooling procedures, but it appears that staff did not follow these procedures last night. Whatever cooling methods you employ staff must be checking internal food temps as food passes through the temp danger zone. Pic corrected by discarding chili and educating staff on correct cooling procedures at time of inspection. Violation corrected.
Critical Handwashing Sink, Installation Handwashing facility restroom womens restroom, women's handsink Lack of hot water Observed no hot water at either handsink in ladies restroom (hot water valves turned off). All handsinks must be equipped with hot water of at least 100f for proper handwashing. Pic corrected by turning on hot water valves at time of inspection. Hot water temp now 110f. Violation corrected
Critical Using a Handwashing Sink Handwashing sink(s) dishwashing area handsink Not easily accessible Items stored On Observed handsink in dishwashing area blocked by a push cart and big canvas linen bags stored inside/on top of handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around any handsink at any time. Pic corrected by relocating push cart and linen bags to another location in kitchen at time of inspection. Violation corrected
Normal Cutting Surfaces Cutting surface(s) Cutting board(s) cooking/preparation area cutting board With deep cuts/grooves Observed cutting board in prep area with deep cuts and scoring. All cutting boards must be smooth and cleanable at all times. To correct, please resurface or replace cutting board as soon as possible
Normal Cleaning Ventilation Systems, Ventilation system cooking area ventilation hood Not clean Observed filters in vent hood above cooking equipment with a heavy accumulation of grease and debris. To correct, please clean now and on a more frequent schedule
Normal Cleaning, Frequency and Restri Physical facilities/structures floors dishwashing area floor With accumulation of debris Observed broken glass under handsink in dishwashing area and inside of mop sink in back kitchen area. To correct, please remove all broken glass and clean these areas now and on a more frequent schedule