The Vinoy Resort And Golf Club – Paul’s Landing

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice buckets by ice machine not inverted for protection. Manager stored correctly. Corrected On-Site

Basic – Current Hotel and Restaurant license not displayed. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation

Employee engaged in food preparation with no hair restraint. Repeat Violation

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

Employee beverage stored above food to be served to the public in reach in cooler. Manager removed. Corrected On-Site

Basic – Single-service articles not stored inverted or protected from contamination

Coffee filters on coffee machine are not covered for protection. Repeat Violation

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

On prep table: pancake batter (63F – Cold Holding)nOn cook line in reach in cooler: shredded cheddar cheese (50F – Cold Holding); ham (50F – Cold Holding); salmon (50F – Cold Holding) items moved into walk in cooler. Shredded cheddar cheese 43 F, ham 41 F and salmon 42 F. Pancake batter to be held on time moving forward. Pancake batter was tossed. Corrected On-Site Repeat Violation

Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment

Oyster tags not in chronological order. Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards on cook line have built up food debris.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink by reach in cooler blocked by kitchen towel holder. Manager removed towel holder. Corrected On-Site

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.

Intermediate – Reduced oxygen packaged food lacking bold type on contrasting background, or other required information

Cooked chicken is vacuum sealed and lacks bold type information of date sealed and held more than 48 hours.