Prestonwood Country Club - the Creek

*28 Do not exceed manuf. use by date

Devil egg filling discard past 7 days, dated on 7-6-23. Cut melons

*10 Hot water sanitizer surface temp. < 160'F

Dish machine rinse cycle doesn't reach 180F on final rinse. Was at 160F.

*42 Floors/walls/ceiling/nonfood dirty

Black spots on ceiling tiles in dry storage, heavy accumulation under front.

*21 RFSM - Not On Site

*31 No soap at handsink

*39 No equipment & utensil under contamination sources

*43 Ventilation hood-prevent grease dripping

*10 Q.A. PPM - follow manufacturer's direction

0ppm

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW SLICED STEAK 52 RAW HAMBURGER PATTY 50

*29 Thermometers to be accurate +/- 3'F

dish washer thermometer

*45 Premises shall be maintained in good repair

dish washer sitting on a tray at the bar

*21 RFSM - Not On Site

*6 Discard PHF is exceeds time/temp combinations

*19 Water & Plumbing in good repair- per code

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

*02 Cold Hold (41øF/45øF or below)

cooler at 47 F

*19 Water & Plumbing in good repair- per code

leak

*29 Mechanical holding unit, thermometer location

*31 No soap at handsink

*31 No soap at handsink

BAR SINK

*45Floor, wall, ceiling - Exposed material

CLOSE ALL OPENING AREA FROM CEILING

*33 Rinsing procedures - 3 compartment sink

SET UP SINK AS THE FOLLOWING ORDER: WASH, RINSE AND SANITIZER. OBSERVED SANITIZER SET UP IN THE MIDDLE SINK

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

NO DRINKING IN FOOD PREP. AREA ALLOWED

*26 Consumer Advisory Disclosure---asterisking

*09 Food on display shall be protected from contamination

STORE ALL BUFFET LINE FOOD PRODUCTS UNDER SNEEZING GUARD OR COVERED CONTAINER

*10 Q.A. PPM - follow manufacturer's direction

BAR MACHINE SANITIZER TESTED AT 100 PPM

*22 Handlers-Certificate Not On Site

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

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER

*02 Cold Hold (41øF/45øF or below)

HAM 47'GF, SAUSAGE 47'F

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

*43 Light bulbs, light shields provided

KITCHEN

*25 Reduced Oxygen HACCP Plan - packaged

*03 Food products not maintained at 135øF or above

SAUSAGE 86'F

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING UTENSIL IN HAND SINK WITHOUT SANITIZER

*21 RFSM - Not On Site

*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. (

*36 Cloths in-use for wiping between uses stored

*09 Food on display shall be protected from contamination

STORE ALL BUFFET LINE FOOD PRODUCTS UNDER SNEEZING GUARD OR COVERED CONTAINER

*45 Floor& wall junctures- coved & sealed

STORAGE AREA BY BACK DOOR

*22 Handlers-Certificate Not On Site

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*02 Cold Hold (41øF/45øF or below)

SHRIMPS 48'F, RIB 49'F, LOBSTER 49'F. PORK 49'F

*34 Remove dead/trapped pests

OBSERVED DEAD INSECTS INSIDE LIGHT BOXES IN KITCHEN

*31 Handwashing lavatory - used for other purpose

OBSERVED EMPLOYEE WASHING UTENSIL IN HAND SINK. DO NOT USE HAND SINK FOR ANY PURPOSE OTHER HAND WASH

*43 Light bulbs, light shields provided

REPLACE MISSING LIGHT SHIELD FROM AREA ABOVEVSINK

*25 Have HACCP plan: reduced oxygen packaging

PROVIDE HACCP PLAN FOR REDUCED OXYGEN PACKAGING MACHINE OR REMOVE REDUCED OXYGEN PACKAGING MACHINE

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display

*10 Chlorine sanitizer concentration, minimum temp.

KITCHEN AND BARE MACHINE TESTED AT 0 PPM

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

*03 Food products not maintained at 135øF or above

MASHED POTATOES 88'F, TOMATOES N BEEF SOUP 101'F, , GRILLED CHICKEN 119'F

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

MARK FOOD PRODUCTS FROM BUFFET LINE WITH 4 HOURS LIMIT AFTER PRODUCTS ARE REMOVE FROM TEMPERATURE CONTROL

*09 Food on display shall be protected from contamination

STORE ALL BUFFET LINE FOOD PRODUCTS UNDER SNEEZING GUARD OR COVERED CONTAINER

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

*10 Chlorine sanitizer concentration, minimum temp.

TESTED AT 0 PPM

*32 Maintain in Good Repair

REPLACE MISSING HANDLE FROM THREE COMPARTMENT SINK (BY WALK IN COOLERS0, REPLACE SMALL FAUCET OF ICE CREAM SCOOP STORAGE WELL, GAUGE OF DISHWASHING MACHNE FINAL RINSE

*21 RFSM - Not On Site

*09 Food on display shall be protected from contamination

BUFFET LINE

*18 Toxic items storage adjacent to food/utensils

OBSERVED CHEMICAL SPRAY BOTTLES ADJACENT / ABOVE ICE IN WAIT STATION AND KITCHEN FOOD EQUIPMENT STORAGE SHELF

*31 Handwashing lavatory - used for other purpose

DO NOT STORE ANY ITEMS IN HAND SINK

*36 Cloths in-use for wiping between uses stored

*28 Original cont. of RTE/PHF/Day1= day of opening

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

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*09 Food on display shall be protected from contamination

*29 Thermometer calibrated to ensure accuracy

dishwasher

*19 Water & Plumbing in good repair- per code

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

put use by dates

*06 Discard TCS if date marked exceeds temp & time

milk

*39 Utensils, single serve items 6 inches off - floor

*31 Individual, disposable towels