TOURNAMENT PLAYERS CLUB AT SAW
110 CHAMPIONSHIP WAY
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
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 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
4
Intermediate
8
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Stainers and jiggers at bar area stored next to seats from customers.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Missing from 2 food handlers in kitchen.
- 08B-12-5:Basic - Stored food not covered. Tray of raw shrimp in walk in freezer.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries over clean plates and container of cut vegetables. Multiple packages of unwashed produce stored over washed produce in produce walk in cooler. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers throughout kitchen.
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper/brass strainers at bar area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of onions in dry storage area.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs on cook line changed gloves then put new gloves on and contained to handle clean utensils without washing hands between tasks. Also employee handled soiled dishes to run them through the dish machine then handled clean dishes without washing hands or changing gloves.
- 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. 9 bags of chow chow dated 11/19 in walk in cooler. 4 bags papaya chutney dated 9/7 in walk in cooler.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per executive chef they partially cook steak and there is partially cooked salmon in walk in cooler.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Per executive chef they do offer shell stock during events, but they have not been keeping any of the tags.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoops in soiled containers at all large ice machine throughout kitchen.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing for butters that sitting out in kitchen for breakfast and for hollandaise sauce. Also missing for all buffet items.
- 08A-28-4:Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked salmon over cooked duck in walk in cooler.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing for smoked salmon on menus. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled in server station in kitchen. **Repeat Violation**
Food safety inspection conducted on 12/9/2024 revealed 17 total violations (4 high priority, 8 intermediate, 5 basic).