Aberdeen Golf & Country Club

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours . stop sale issue . Employee discarded food. …nHam burger 45°-51° in reach drawer below grill at kitchen , per chef food being held less than 4 hours . Employee moved food another acceptable cooler . Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized….dishwashing machine not sanitized.

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired…. Engineering fixed it and Heat strip failed to turn black at time of inspection.

High Priority – Non-food grade paper used as liner for food container fried sage , cut green onion . Chef moved paper towel . Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked…. onion jam at walk in cooler , per chef food was cooked last week .

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….pumpkin purée 45°/46°, cream 49° , cheese icing 48° in Coca-Cola pastry reach in cooler , food being held more than 4 hours

Intermediate – Handwash sink used for purposes other than handwashing….stored tong in handwashing sink at kitchen, chef moved . Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at kitchen , chef provided. Corrected On-Site

Intermediate – Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage…provided proper consumer advisory. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked…. onion jam at walk in cooler , per chef food was cooked last week . Stop sale issue . Chef discarded food. Corrective Action Taken