SANDHILL GRILL AT PINECREST GOLF CLUB
2401 S LITTLE LK BONNETT RD
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 11/19/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and ceiling vents in the cook line area soiled. **Warning** - From follow-up inspection 2024-11-19: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line grooved and soiled. **Warning** - From follow-up inspection 2024-11-19: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. 3 by 2 foot hole in wall by the convection oven on the cook line. Observed a 2 foot by 2 foot hole in the wall by the dish machine. **Warning** - From follow-up inspection 2024-11-19: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the slicer blade in kitchen area. **Warning** - From follow-up inspection 2024-11-19: **Time Extended**
Food safety inspection conducted on 11/19/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/18/2024
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and ceiling vents in the cook line area soiled. **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged Mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stored in the drawer, reach in cooler on the cook line. Employee discarded the Mahi and salmon. **Corrected On-Site** **Repeat Violation** **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line grooved and soiled. **Warning**
- 35A-03-4:Basic - Dead roaches on premises. Observed six dead roaches in hot water closet located next to dry storage area. Manager discarded the roaches. **Corrected On-Site** **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. 3 by 2 foot hole in wall by the convection oven on the cook line. Observed a 2 foot by 2 foot hole in the wall by the dish machine. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in a container of standing water on prep table in kitchen. Employee removed to have sanitized. **Corrected On-Site** **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked green peppers and onions (101F - Cooling). Stored at room temperature on the cook line. Employee stated the peppers were cooked at 11:00 am and stored at room temperature, to cool. Employee discarded the item. **Warning**
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked green peppers and onions (101F - Cooling). Stored at room temperature on the cook line. Employee stated the peppers were cooked at 11:00 am and stored at room temperature, to cool. Employee discarded the item. **Warning**
- 22-41-4: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. Dish machine sanitizer reading at 00 ppm, chlorine. Manager stopped using machine, called technician and set up 3 compartment sink to properly sanitize dishes. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Mahi and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stored in the drawer, reach in cooler on the cook line. Employee discarded the Mahi and salmon. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed all the following items were stored in top section of the roll top reach in cooler above the fill lines. Provolone sliced cheese (57F - Cold Holding); Sliced American cheese (56F - Cold Holding); Swiss sliced cheese (56F - Cold Holding); Fresh kale leaves (58F - Cold Holding); Items were stored in top section for three hours. Employee placed items in bottom section of cooler. **Corrected On-Site** **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker missing on hose Bibb located by hand wash sink in the kitchen next to cook line. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris on the slicer blade in kitchen area. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for dish machine. **Warning**
Food safety inspection conducted on 11/18/2024 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).