Avila Golf & Country Club

Basic – Bowl or other container with no handle used to dispense food

sushi rice Warning

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tiles with dust in kitchen Warning

Basic – Equipment in poor repair

Rusted racks in walk in cooler Warning

Basic – Floor soiled/has accumulation of debris

Floor soiled in walk in freezer Warning

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed Employee prepping food while wearing gloves, employee picked up cell phone then continued prepping food without changing gloves. Discussed with manager proper hand washing procedures. Corrective Action Taken Warning

High Priority – Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items

Cook on cooks line has large burn on forearm no cover on arm. Warning

High Priority – Food with mold-like growth. See stop sale. Observed approximately one quart of strawberries inside reach in cooler at beginning of the cooks line. Warning

High Priority – Raw animal food stored over or with unwashed produce. Observed shelled eggs stored over produce. Manager placed eggs on bottom shelf. Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. nObserved cream sauce in reach in cooler located on the end cap of cooks line with date 11/8/23. Corrective Action Taken Warning

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Manager threw away sauce.. Warning

Intermediate – Clam/mussel/oyster tags not marked with last date served.n Warning

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants

Establishment is packing raw meats and raw fish. Reviewed must submit HACCP and Variance Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior reach in cooler on cooks line soiled nSoiled cutting boards nChill stick stored on floor in walk in freezer – manager removed and placed to wash rinse and sanitize (corrective action taken) Warning

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed next to cooks line. Manager had employee place hand towels at hand sink. Corrected On-Site Warning

Intermediate – No soap provided at handwash sink. Observed next to cooks line. Manager had employee place soap at hand sink. Corrected On-Site Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment is packing raw meats and raw fish. Reviewed must submit HACCP and Variance Repeat Violation Warning