St Charles Yacht Club

Basic – Accumulation of debris on exterior of warewashing machine. Warning

Basic – In-use wet wiping cloth/towel used under cutting board. Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up glove from floor not washing hands and changing gloves. Educated employee. Employee washed hands and put on new gloves. Corrected On-Site Warning

High Priority – Nonfood-grade bags used in direct contact with kiwi. Operator removed bag. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in reach in cooler at end of cook line. Operator placed raw eggs on bottom shelf. Corrected On-Site Warning

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 Warning

Intermediate – Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line near back kitchen exit blocked by door. Operator removed door. Corrected On-Site Warning

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs, burgers, and tuna on menus. Warning

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having testing thermometer for dishmachine. Repeat Violation Warning

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 before leaving inspection. 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. Observed Establishment using reduced oxygen packaging with raw meat. Warning