Myerlee Country Club

Basic – In-use tongs stored on equipment door handle between uses.

Basic – Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw container of raw chicken stored over jar of pickles. Educated operator on proper storage of raw animal foods. Operator placed chicken on bottom shelf. Corrected On-Site Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut 52F cold hold more than 4 hours. Stop Sale. Operator discarded sauerkraut. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back dishwash area.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site

Intermediate – No soap provided at handwash sink. Hand wash sink at front beverage station.