Northwood 19th Hole Kitchen/bar

*39 Store all equipment & utensil covered or inverted

Store plates inverted or covered.

*10 Clean Sight and Touch

Clean and sanitize inside ice machine.

*10 Chlorine sanitizer concentration, minimum temp.

dishwasher sanitizer too low (reading 0) should be 50 ppm for chlorine

*29 Sanitizing solutions, testing devices

provide testing strips for sanitizer ( dishwasher)

*42 Floors/walls/ceiling/nonfood dirty

clean floor

*10 Clean Sight and Touch

dirty food contact surfaces microwave can opener

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw bacon and eggs over RTE

*34 Controlling pests. Eliminating harborage conditions

Address presence of fruit flies

*31 Handwashing lavatory - used for other purpose

*34 Pest control-routine inspections for

Observed gnats near griil

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Properly store personal food inside refrigerated unit

*43 Light - 50 foot : Food and utensils area

replace light at vent hood

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Ice Scoop

*10 Clean Sight and Touch

Observed dirty microwave.

*34 Insect control devices-not over food/food prep

Do not store insect control devices over food, food prep ares, or clean utensils.

*43 Ventilation,mechanical

Kitchen was very hot at time of inspection.

*10 Clean Sight and Touch

mold in ice machine

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*21 RFSM - Not On Site

*43 Light - 50 foot : Food and utensils area

vent hood

*02 Cold Hold (41øF/45øF or below)

*44 Trash can provided for papertowel waste

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW SHELL EGGS STORED ABOVE SLICED POTATOES IN RIC

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*34 Controlling pests. Eliminating harborage conditions

*36 Cloths in-use for wiping between uses stored

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*39 Store all equipment & utensil covered or inverted

*47 Health permit posted

*44 Trash can provided for papertowel waste

*18 Toxic items stored above food/utensils

OBSERVED CHEMICAL SPRAY BOTTLE ABOVE THREE COMPARTMENT SINK. ALSO LABEL IT

*47 OTHER VIOLATIONS

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

*10 Chlorine sanitizer concentration, minimum temp.

TESTED AT 0 PPM. MAINTAIN IT AT 50 PPM

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED FRUIT FLIES BY DISHWASHNNG AREA

*36 Cloths in-use for wiping between uses stored

*21 RFSM - Not On Site

RENEW EXPIRED CERTIFICATE

*19 Backflow prevention device - installed

FAUCET WHICH HOSE IS CONNECTED

*47 Conditions of Permit-in use of food equipment

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*10 Clean Sight and Touch

BAR SODA GUN

*06 Discard TCS if date marked exceeds temp & time

MILK 8-19-18

*10 Chlorine sanitizer concentration, minimum temp.

AIR TRAPPED IN LINE- TESTED AT 0 PPM (KITCHEN)

*47 Health permit posted

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED FRUIT FLIES NEAR THE BAR HAND SINK

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

CANTALOUPE 61'F, CHICKEN 47'F, CHICKEN 50'F, ------------------------------------------------------------------------------------------------------------------------------

*39 Cloth napkins shall be laundered between each use

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

PROVIDE SNEEZE GUARD TO BREAKFAST AREA

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

*18 Toxic items stored above food/utensils

NO CHEMICAL STORED ABOVE SINK ALLOWED-- WAIT STATION

*02 Cold Hold (41øF/45øF or below)

REPEATED VIOLATION FROM THE SAME COOLER TURKEY 52'F, HAM 48'F

*19 Backflow prevention device - installed

PROVIDE BACK FLOW DEVICE TO FAUCET WHERE HOSE IS CONNECTED

*35 Eating food, chewing gum, drinking beverages, or using tobacco

STORE ALL EMPLOYEE DRINK AWAY FROM FOOD AND EQUIPMENT. OBSERVED DRINK ABOVE FOOD UTENSIL--WAIT STATION

*36 Cloths in-use for wiping between uses stored

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

DO NOT STORE ANY BOTTLED BEVERAGE IN ICE MACHINE-WAIT STATION

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM - AIR TRAPPED IN LINE.

*19 Backflow prevention device - installed

PROVIDE HOSE BIBB TO FAUCET WHERE HOSE IS CONNECTED

*10 Clean Sight and Touch

ICE MACHINE

*02 Cold Hold (41øF/45øF or below)

CHICKEN SALAD 49.8'F

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

*09 Food on display shall be protected from contamination

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

*37 Food protected from cross contamination by storing the food in packages, covered containers, or