AMELIA NATIONAL CLUBHOUSE
95211 CLUBHOUSE RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/17/2025
High Priority
5
Intermediate
0
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glassware on ledge of bar not inverted. Manager inverted glassware. **Corrected On-Site**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on speed rack in bar.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in cook line in kitchen. Tongs moved and stored correctly. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. On back prep line in kitchen, bulk sugar and flour not identified. Chef labeled both items. **Corrected On-Site**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched eye glasses and nose with bare hands and immediately handled dressing bottles in small reach in cooler by pass through window without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach in freezer near cook line, raw ground beef stored over ready to eat chicken. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler drawers on cook line in kitchen, raw-ready to eat tuna stored over ready to eat hot dogs. In walk in cooler, raw beef stored over ready to eat carrots and onions. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler in kitchen across from cook line, bread pudding, cheesecake, and hummus stored overnight 49F. Items discarded. See stop sale. In same flip top cooler, cheese, cut tomatoes, eggs, coleslaw, cut melon 49F. Items placed into cooler approximately 2.5 hours prior. Items moved to walk in cooler to cool. In stand up reach in cooler across from cook line, lasagna, chicken, tuna 54F. Items placed into cooler approximately 3 hours prior, door was constantly opened during lunch. Items moved to walk in cooler to cool. **Corrective Action Taken** **Warning**
Food safety inspection conducted on 4/17/2025 revealed 9 total violations (5 high priority, 0 intermediate, 4 basic).
Inspection on 12/10/2024
High Priority
8
Intermediate
4
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter near cook line. Employee drink on prep counter in server area. Drinks discarded. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone and keys on shelf in server station with napkins. Items moved and stored correctly. **Corrected On-Site**
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Signs mussing at hand washing sinks in both women's and men's restrooms near dining area. Establishment allows employees to use these restrooms. Inspector emailed sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in bar.
- 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. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
- 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/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In back prep area, beef au jus 87F. Au jus cooling for approximately 2.5 hours. Au jus discarded. See stop sale.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on cook line touched face/ear, placed on gloves, and engaged in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon and allows customers to order salmon undercooked but has no proof of parasite destruction. Chef called seafood purveyor to obtain. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, ready to eat hot dogs and ready to eat tomatoes stored on top of and next to raw beef packages. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In cooler drawers on cook line, raw ground beef stored over raw fish. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, bacon ranch dressing prepared 15 days prior. In reach in cooler by cook line, tuna salad prepared 12 days prior.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook on cook line handled with gloved hands personal cell phone, placed phone in pocket, and immediately handled pans of cooked vegetables without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in back prep area covered up with case of shrimp. Shrimp moved. **Corrected On-Site** **Repeat Violation**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna poke bowl on lunch menu is not identified as raw. Menus discarded and new menus printed with needed information. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No test device for high temperature dish machine. Chef called supplier to obtain. **Corrective Action Taken**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some certifications are photocopied.
Food safety inspection conducted on 12/10/2024 revealed 17 total violations (8 high priority, 4 intermediate, 5 basic).