Health Report #106751

Establishment Name: Stonebridge Golf Club
Report Date: 05/27/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Equipment, Food-Contact Surfac Food-contact surface(s) Equipment cooking/preparation area shelf With accumulation of debris Observed interior of several roll top banquet pans on shelf in prep area with an accumulation of food debris (appears pans were not washed, rinsed and sanitized after last use). All food equipment must be washed, rinsed and sanitized after every use and must be clean to sight and touch. Pic corrected by sending all banquet pans through dishmachine at time of inspection. Violation corrected
Critical Handwashing Cleanser, Availabi Soap at handsink dry storage area handsink Not provided Observed no soap at handsink in dry storage area (dispenser empty). All handsinks must be supplied with soap and paper towels at all times for proper employee handwashing. Pic corrected by providing soap at handsink in dry storage area. Violation corrected
Critical Potentially Hazardous Food (Ti Hot food item(s) cooking/preparation area prep table Stored below 135 degrees F Observed cooked chicken breasts (4-5) in top portion of prep unit cooler on main prep line with an internal food temperature of 95-100f. All other foods in top and bottom portions of same cooler cold holding at 41f. Cook stated that he partially cooks chicken breasts (to unknown temperature) and places in cooler until order is placed and then finishes cooking chicken on char grill. Chicken may stay in the temperature danger in cooler for 3-4 hours if not selling well. This procedure needs to be changed immediately. Phf cannot go back in forth in the temperature danger zone throughout the day. Please remember that all phf must be fully cooked to proper temperature then held hot above 135f or held cold at 41f or below at all times. Also, prep top coolers are designed to hold food cold, not for rapid cooling of hot foods. Pic corrected by discarding chicken at time of inspection. Also, educated staff on proper cooking temperatures, hot and cold holding and temperature danger zone at time of inspection. Violation corrected
Normal Cleaning, Frequency and Restri Physical facilities/structures walls dishwashing area wall Soiled Observed wall behind dishmachine with a heavy accumulation of mold and debris. To correct, please clean now and on a more frequent schedule
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 with an accumulation of sticky food debris. To correct, please clean now and on a more frequent schedule
Normal Equipment, Utensils, Linens, a Clean equipment/utensil(s) spice area shelf Stored in soiled, wet conditions Observed several clean lids stored in lid bin that is soiled with sticky debris on shelf in spice area (next to wic). All clean pans and utensils must be stored in clean, dry area and not exposed to potential sources of contamination. To correct, please send all lids and lid bins through dishmachine now and on a more frequent schedule
Normal Kitchenware and Tableware Utensil(s) sanitized multi-use dishwashing area shelf Stored jumbled Observed utensil bins on shelf in dishwashing area all jumbled together. To correct, please organize all utensil bins so the handles all face the same direction and the food contact portion of utensil is protected from potential contamination (like employee hands)
Normal Repairing Physical facilities Wall(s) dishwashing area wall In poor repair Chipped Observed paint chipping on wall above/behind clean glass storage shelf in dishwashing area. To correct, please resurface and repaint wall as soon as possible.