Field Club Inc (the)

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Observed multiple employees wearing watches and bracelets while engaging in food preparation.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Observed scoop handles for sugar, panko, and flour not stored above the food product in the prep area

The operator removed the scoops for sanitization. Corrective Action Taken

Basic – Multiple employee beverage containers stored on a food preparation table or over/next to clean equipment/utensils

The operator properly stored the beverages. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen.

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength

Observed quaternary solution for wiping cloths in the salad station at 0ppm

The operator refilled the solution to 200ppm. Corrected On-Site

High Priority – Copper or copper alloys in contact with foods with a pH below 6

Observed copper beverage cups with no liner at the bar

The operator discontinued the use of the copper cups. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed raw tuna stored over salad dressing in the reach in cooler at the salad station

The operator properly stored the raw tuna. Corrected On-Site

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Observed french onion soup date marked 10/2 in the walk in cooler

The operator discarded the soup. Corrected On-Site

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

Observed french onion soup date marked 10/2 in the walk in cooler

The operator discarded the soup.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Observed raw halibut (51F – Cold Holding) in the pull out drawer cooler date marked 10/13

The operator discarded the halibut. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Observed raw halibut (51F – Cold Holding) in the pull out drawer cooler date marked 10/13

The operator discarded the halibut. Corrected On-Site

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

Observed meats and poultry packaged using reduced oxygen method with no variance. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate – No soap provided at handwash sink in the dish area.

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. Warning