Del Aire Golf Club

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Tuna 38°F on cook line since yesterday

See stop sale

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nCabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container. See stop sale

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

nCabbage soup 48°F-50°F cooked yesterday in walk in cooler #3. In a deep container.

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F

See stop sale.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nFish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon in walk in cooler 38°F

nCommercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

Tuna 38°F on cook line since yesterday.

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

ROP cooked rice and raw meats held for more than 48 hours in bag.

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory

Classic poke bowl containing raw tuna on menu

Operator reprinted menus during the inspection, identifying fresh raw ahi tuna in the poke pool. Corrected On-Site

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine no thermo label or thermometer.