The Founders Golf Club Inc

Basic – Bowl or other container with no handle used to dispense food

Observed Tupperware container used as scope in the flour. Warning

Basic – Carbon dioxide/helium tanks not adequately secured

Observed carbon dioxide tank stored behind the bar unsecured. Warning

Basic – Cloth used as a food-contact surface

Observed non-food grade cloths put on multiple ready to eat foods for moisture absorption. Warning

Basic – Food stored on floor

Observed canola oil stored on floor under the cook line. Warning

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Observed employee drinks stored in the right side standing reach in cooler

Employee removed drinks. Corrected On-Site Warning

Basic – Waste line missing at soda gun holster

Observed at left side bar. Warning

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed approximately 5lbs of snapper and 4-1/2lbs of salmon that was reduced oxygen packed on site without freezing

Manager set aside food to be discarded.n Corrective Action Taken Warning

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

Observed raw beef skewers stored over sauces and heavy cream

Employee removed beef skewers. Corrected On-Site Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nObserved approximately 5lbs of snapper and 4-1/2lbs of salmon that was reduced oxygen packed without freezing on site

Manager set aside food to be discarded. Corrective Action Taken Warning

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

Observed butter stored at 78F degrees on the cook line

Observed cooked garlic in oil stored above the cook line temping at 62F degrees. Warning

High Priority – Toxic substance/chemical improperly stored

Observed spray bottles containing chemicals stored next to food on the cook line and single service items in the bar area. Warning

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 establishment vacuum sealing seafood on site and the fish is not frozen before sealing. 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 vacuum sealing raw meats and seafood on site without a HACCP plan. Warning

Intermediate – Original container of toxic substance or chemical does not bear the manufacturer's label

Observed multiple spray bottles containing cleaner without labels. Warning