Stone Creek Golf Club & Grille

Basic – Cutting board has cut marks and is no longer cleanable

Observed cutting board on flip-top make table with grooves and stained in kitchen.

Basic – Duct tape used to repair nonfood-contact surface

Observed duct tape around ice buckets hanging on ice machine. Observed duct tape holding cover down at server station.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Observed ice build up in corners of walk-in-freezer

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.

Basic – Single-service articles improperly stored

Observed box of napkins on the floor in the back shed. Manager placed box on shelf. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Observed working container of food removed (sugar, flour, panco ) from original container not identified by common name. Manager placed label on the containers Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours

Observed the following items and cold holding temperatures in the Walk-in Cooler: Salsa (73F – Cooling for 5 hours); chick pea soup (118F – Cooling for 4 hours); Taco Meat (83F – Cooling for 4 hours) Warning

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Observed dishmachine at 0ppm Cl., Manager worked on machine and brought concentration to 100 ppm Cl. Corrected On-Site

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

Observed the following items and cold holding temperatures in the Walk-in Cooler: Salsa (73F – Cooling for 5 hours); chick pea soup (118F – Cooling for 4 hours); Taco Meat (83F – Cooling for 4 hours). Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Observed the following items and cold holding temperatures in the steam Bain: Mashed Potato (110F – Hot Holding); Rice (121F – Hot Holding). Manager advised that both items had been reheated 30 minutes prior. Manager reheated both items to 165F Corrective Action Taken

High Priority – Toxic substance/chemical improperly stored

Observed spray bottle of disinfectant hanging on the middle shelf of the clean ware rack facing clean cups. Manager place spray bottle on bottom shelf., Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Observed spray bottle containing toxic substance not properly labeled identifying contents ( disinfectant ). Manager labeled spray bottle Corrected On-Site