EAST CLUB HOUSE FOOD SERVICE
701 RETREAT DR
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 3/31/2025
Inspection #: Visit ID: 10808969
- N/A:No Violations Were Observed
Inspection Date: 3/28/2025
Inspection #: Visit ID: 10776352
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the server station. The operator removed the employee food. 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. Observed an employee cell phone stored on a shelf above a food preparation surface near the cook line. The operator properly stored the cell phone. Corrected On-Site
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the rinse cycle temperature gauge inoperable.
- 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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (56F - Cold Holding); raw tuna (55F - Cold Holding); hard boiled egg (55F - Cold Holding); cut leafy greens (60F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the above foods to another cold holding unit. **Corrective Action Taken** Warning
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. The operator organized the tags in chronological order. Corrected On-Site
Inspection Date: 2/7/2025
Inspection #: Visit ID: 8773857
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Multiple sinks throughout kitchen, no hand wash sign. Advised operator to apply appropriate signage for designation.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink by dish washer blocked. operator removed cart blocking hand wash sink. Corrected On-Site
Inspection Date: 6/6/2024
Inspection #: Visit ID: 8516194
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the preparation area. Employee removed the bottles. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensil to be sanitized. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs (54F - Cold Holding); Cooked potatoes (53F - Cold Holding) stored in the section of the reach in cooler on the right side of the cook line in doubled pans. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler. **Corrective Action Taken**
Inspection Date: 10/3/2023
Inspection #: Visit ID: 8372807
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Operator in process of cleaning machine. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not dated with last date served.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at bar. Operator provided soap. Corrected On-Site