DGR's Clubhouse

Observed sauteed onions and green peppers in containers on the grill surface not hot holding at the correct temperature at 106 degrees Fahrenheit.

No sanitizer reading coming from the mechanical dishwashing machine at time of inspection.

Hot water line on the dish machine in the warewashing area had a noticeable leak when the machine runs.

Observed the sink for washing raw fruits and vegetables filled with dirty dishes. CA:Except as specified in paragraphs (g)2. and 3. of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. COS: Dishes removed at the time of inspection. Sink to be cleaned and sanitized prior to next use.

Multiple food items observed in the kitchen uncovered including parmesean cheese and pineapple chunks under the prep top cooler and hushpuppies in the reach in freezer.

Observed multiple items including hamburger steaks(raw) and Po Boy Sauce out of temperature in the top of the reach in cooler at temperature exceeding 50 degrees Fahrenheit.

Condensation observed from top of the walk in cooler unit onto the other boxes and running off into celery box onto the raw celery.

Two spray bottle of chemicals unlabeled on the rack for the hostesses.

Observed rat dropping in the back storage closet again. Less than last time but the presence is still enough that leavings are noticeable. Observed a number of flies in the kitchen as well. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.Routinely inspecting incoming shipments of food and supplies; 2.Routinely inspecting the premises for evidence of pests; 3.Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;Pf and 4. Eliminating harborage conditions. Correct within 1 week.

Observed multiple boxes of food in the walk in cooler stored on the floor.

Mop sink is inoperable at the time of inspection.

Scoop for the flour stored with the handle in contact with the food.

Observed many pieces of equipment in the kitchen with dirty exteriors, accumulations of dirt, debris and soils from sauces or juices on them.

3 compartment sink has a leak on 2 of its faucets (wash and rinse). One is steady and the other is a slow drip.

Mop water being dumped into the drainage ditch next to the facility instead of the mop sink. CA:Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. Mops shall be disposed of into the proper mop sink.

Hand wash sink was full of dishes and utensils at the start of the inspection.

Observed rat dropping in the back storage closet again. Less than last time but the presence is still enough that leavings are noticeable. CA:The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.Routinely inspecting incoming shipments of food and supplies; 2.Routinely inspecting the premises for evidence of pests; 3.Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule;Pf and 4. Eliminating harborage conditions. No professional pest company is being used and there is no consistent evidence of application or trap rotation. Recommend keeping a log or journal of date and actions taken on those days at the very minimum if pest control is still wanting to be done by owner.

Restaurant is now advertising 12oz Ribeye Steaks that are cooked to order. Each table has a "doneness scale" on them but no consumer advisory on the menu nor the scale at each table advising or the risk of eating raw or undercooked food.

Observed employees with longer facial hair but no bearbuard or beard restraint on. CA:Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Correct within 72 hours.

Observed pizza build cooler with multiple food items well out of temperture range. Everything in the cooler top except for the hamburger bits were above 48F. Everything in the cooler bottom was at or above 43F.

Hot water line leaking on the dish washing machine causing a massive buildup of water on the dish room floor corner.

Thermometers available in the various coolers around the establishment but none of them accurately reflected the temperature that the coolers were holding at. Thermometers should be provided and located in the warmest part of the unit and accurately reflect the ambient temperature of the equipment it is in.

Noticed pile of rat droppings on the frame of the wall next to the panel boxes.

Observed both the cheese and the lettuce in the burger build station at well above 50 degrees Fahrenheit.

Observed basket of chicken wings sitting above the fryer at 89-91 degrees Fahrenheit.

Dishwashing machine observed in use "cleaning and sanitizing dishes" but no sanitizer is being dispensed into the water to properly sanitize the dishes.

Food being left outside for cats has attraced a massive number (swarm) of flies outside the building. Some entering into the building. There is also a heavy presence of rat droppings in the corrider next to the dry storage rack. Rodent bait has been placed out in that area and a mound of droppings was observable. No written record showing the last time a pest control company has come to service the building.

Trash thrown about on the ground outside the dumpster outside as opposed to being put into the dumpster. Garbage and refuse must be properly maintained with the area being cleaned of any trash that is on the ground.

Observed cheese on at the burger station at well over 41 degrees Fahrenheit. Time/temperature control for safety food that is being cold held must be maintained at a temperature of 41 degrees Fahrenheit or below to maintain safe conditions.

Handwashing sinks in the kitchen area not available for regular employee use as the plumbing is not functioning causing the water from those sinks to run on kitchen floor.

Failure to eliminate haborage conditions (i.e. feeding the animals with wasted food) has created an environment attracting local cats to take up shelter around the exterior of the store. Rat droppings also noted in a couple of corners of the kitchen. These conditions shall be eliminated so as not to attract pests.

Observed accumulations of sauces and grime both in the kitchen and in the dining area on various pieces of equipment such as the interior of the reach in cooler and under the drain plates for the kegs behind the bar. These area are non-food contact surfaces but must be clean at a frequency to prevent accumulations. Correct within 72 hours.

Grease Trap area is filthy and covered in thick mat of grease. Area needs to be pressure heavily pressure washed and then may require shoveling of the material to remove it. Re-evaluate method for transferring grease to the grease trap outside to prevent spillage.

Area behind the facility has heavy evidence of dumping of food and grease. This must CEASE IMMEDIATELY, and the area need to be raked and shoveled thoroughly to clean up the debris around the area. Correct by next inspection.

Main cooler in the kitchen observed with majority of the food in it out of temperature at 48F-50F. All food that was checked had dates and labels indicating they had been there overnight or there for multiple days. Owner could not tell me the last time the temperature was checked in the cooler. TCS food being cold held must be held at a temperature of 41F or below. COS: Everything TCS in the cooler was checked and anything out of temperature was voluntarily discarded. Items that weren't out of temperature or were received and were not out for more than 2 hours were moved to the secondary cooler that was in temperature and the freezer to store.

Grey water ponding behind the restaurant near the grease trap area.

Soiled wiping cloths thrown to the side of the 3-comp sink, when wiping cloths are soiled and done being used they should be placed in an appropriate soiled bin or designated area for soiled cloths. COS: Moved to dirty laundry.

One of the main coolers in the kitchen observed with multiple food items in excess of 50 degrees F and appear, based on conversation with owner, to have been that way from the night before to time of inspection. TCS food being cold held must be held at a temperature of 41 degrees F or below. COS: Food discarded; temperatures taken of all TCS food in the cooler, and all was discarded except for two containers of frozen dough. Owner has repair person coming out today to fix.

Observed greywater, that should be entering the grease trap, freely flowing onto the ground behind the facility. Sewage shall be conveyed to the point of disposal through an approved sanitary sewer system.

Observed no temperature measuring device located in the cooler, the TMD was on location but was not in the cooler that had food reading out of temperature. Refrigerators and coolers must have an internal TMD for monitoring and reading the ambient air temperature of the cooler. COS: Owner replaced the missing TMD.

Observed no hot water at any of the hand wash sinks in the facility. Hot water shall be provided to all sinks in the facility at a temperature of 100 degrees F.