Planterra Ridge Golf Club

Observed that the facility is putting the date of preparation and discard on some of the items, however, some items are date marked for 8 days and 9 days instead of 7 days; diced tomatoes and tuna salad in prep top on the line date marked for 8 days; bratwursts, black beans, sliced tomatoes in walk-in date marked for 9 days. Chicken wings in prep top on the line date marked with only date. COS. Dates corrected.

Observed that the door to the downstairs liquor room does not self-closing and is not tight-fitting; observed that the door hinge of the door to the outside storage area had fallen off causing there to be a gap between the door and the door frame.

Observed accumulation of debris under shelves in the exterior storage room.

Observed unsealed wood being used as non-food contact surfaces.

Observed accumulation of debris under equipment.

Observed staff enter the food service area and, without washing their hands, get ice and make a drink. COS. Ice burned/discarded.

Observed hot dogs and raw ground beef stored in the same pan; observed various raw ground meats stored over raw steak and intact meat in both the walk-in cooler and freezer, the items in the freezer are not in the original prackaging; observed raw fish stored behind cooked chicken in a reach-in door so that the raw fish dripped into the cooked chicken. COS. Items rearranged according to cook temperatures and items that were contaminated, such as the hot dogs, were discarded.

Observed that the outdoor grill was not covered; facility reports that the canopy cover tore and has not been replaced. Recommended corrective action: It may be beneficial to build a permanent structure.

Observed chemicals (wiping buckets, sanitizers) stored with and above food and food contact surfaces. COS. Removed.

Observed residential pesticides stored in the dry storage room in the back. COS. Removed.

Observed many dented cans along with cans that have rust on the seal that does not wipe away. COS. Cans removed from dry storage and discarded.

Observed several foodborne illness risk factor and public health intervention violations including when to wash, food integrity protected, separation of raw food/prevention of cross-contamination, and chemical storage.

Observed food stored uncovered; particularly in reach-ins not use. COS. Covered.

Observed menu only had the consumer advisory/reminder statement.

Observed that the door to the exterior walk-in no longer closes all of the way.

Observed accumulation of debris under equipment.

Observed employee belongings stored with and above food and food contact surfaces. COS. Removed.

All in use utensils must be stored in an area to prevent them from getting contaminated. Knives stored between cooler units. Knives removed while on site.

Observed wet nesting of containers and containers that were being hand dried.

Observed employee phones stored with and above food and food contact surfaces. COS. Removed.

Observed that the storage area did not have self-closing nor tight-fitting doors.

Observed wet nesting of containers.

Observed that floors of the outdoor storage areas are unsealed concrete and there areas that were sealed that have worn down.

Observed cold TCS foods that were held above 41 F (chicken, tuna, tomatoes, cheese, leafy greens). COS. Items discarded.

Observed that the dishwasher at the bar was not dispensing sanitizer at the appropriate concentration (no sanitizer was being dispensed). COS. Items will be washed at the dishwasher in the kitchen until it is serviced.

Observed several foodborne illness risk factor and public health intervention violations including proper temperature of food, date marking food, and sanitization of multi-use equipment and utensils; it is the responsibility of the person-in-charge to maintain active managerial control over the facility and to prevent and address these violations.

Observed items that were not date marked with the date of preparation or the date of discard. COS. Items marked.

Observed employee drinks stored in non-single-use containers that were stored with and above food and food-contact surfaces in the kitchen. COS. Removed.

Observed food stored on the floor in the walk-in cooler and freezer.

Observed that the storage area did not have self-closing nor tight-fitting doors.

Observed wet nesting of containers.

Observed plates stored upright without overhead protection.

Observed single-use items stored on the floor.

Observed that floors of the outdoor storage areas are unsealed concrete and there areas that were sealed that have worn down.

Observed cold TCS food off that were held above 41 F (cooked eggs, chicken, cheese, tuna, tomatoes). COS. Items discarded.

Observed that the dishwasher at the bar was not dispensing sanitizer at the appropriate concentration. COS. Items will be washed at the dishwasher in the kitchen until it is serviced.

Observed that the facility only has one prep sink that should be used as produce sink, but the facility was thawing raw veal in the sink. COS. Items removed, sink was washed, rinsed, and sanitized.