St Andrews Club

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust…handwashing sink at coffee station .

Basic – Wet wiping cloth not stored in sanitizing solution between uses at bar , employee removed Corrected On-Site

High Priority – Food with mold-like growth. ..provolone cheese in walk in cooler . See stop sale. Chef discarded food. 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….onion butter date marked 12/26 in walk in cooler . Chef discarded food. Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Food with mold-like growth. ..provolone cheese in walk in cooler . …Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation….onion butter date marked 12/26 in walk in cooler .

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…goat cheese 47°, blue cheese 47° in flip top salad reach in cooler , being held less than 4 hours. Employee moved to walk in cooler . Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing…scrub , dirty towel in handwashing sink at coffee station.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….per chef marinara sauce was cooked 4 days ago in walk in cooler . Chef discarded food. Corrected On-Site