CHATTAHOOCHEE COUNTRY CLUB

Observed high temperature dish machine in main kitchen to reach peak final rinse temperature of 163°F. High temperature dish machines shall have a final rinse temperature between 180°F-194°F. Corrective Actions: PIC discontinued use of high temperature dish machine and stated all equipment will be manually washed, rinsed, and sanitized until dish machine is repaired.

Dish machine chlorine sanitizer not at proper minimum strength at bar area. Observed to be ~10ppm. Chlorine sanitizing solution in dish machine shall have a minimum concentration of 50 ppm. Corrective Actions: PIC discontinued use of dish machine and ensured all glasses would be manually washed, rinsed, and sanitized at 4-compartment sink in main kitchen.

Observed water at 2-compartment prep sink to reach peak temperature of 106°F. Observed faucet #1 at 4-compartment sink to reach peak temperature of 108°F and faucet #2 had no hot water available. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Corrective Actions: PIC immediately notified maintenance, and hot water was restored and observed to reach required minimum temperatures before the inspection was concluded.

Observed wash solution in low temperature dish machine to be less than 120°F in bar area. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Corrective Actions: PIC discontinued use of low temperature dish machine and stated all glasses will be washed, rinsed, and sanitized in 4-compartment sink in main kitchen until dish machine is repaired.

Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine. PIC provided QAC test strips for use at low temperature dish machine that utilizes chlorine sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Corrective Actions: PIC stated chlorine test strips would be ordered.

Observed bottle of Advil stored on shelf with dry ingredients. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. Corrective Actions: Manager moved bottle of Advil to proper location during inspection.

**First Consecutive Repeat Violation** Observed old labels stuck to food containers after cleaning. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: Manager stated old labels will be cleaned from food containers and new labels will be used instead.

**First Consecutive Repeat Violation** Observed ice bin in bar area with cover removed. Observed several containers of food in walk-in cooler and reach-in coolers to be stored uncovered while nor actively in cooling state. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: Manager stated cover for ice bin will be placed on ice bin.

Observed food strainer stored in basin of hand sink near grills. A handwashing facility may not be used for purposes other than handwashing. Note: PIC removed food strainer from hand sink basin.

Observed old labels stuck to food containers after cleaning. Observed buildup of slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will clean old labels off of food containers. PIC will drain and wash, rinse, & sanitize ice machine at COB.

Observed 2 ice bins with no overhead protection in bar area. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Note: PIC will cover ice bins when not in use.

Observed 2 employee water bottles placed outside of designated area near food prep. Employees shall place all personal items in designated areas. Note: PIC removed employee water bottles from food prep area.

Observed food employee actively preparing food while wearing wrist watch. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Food employee immediately removed wrist watch, washed their hands, and re-gloved before returning to food prep.

Observed food employee with beard longer than 1/2 inch without beard restraint while actively preparing food. 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. Note: Food employee obtained beard net during inspection.

Observed pressure gauge on high temp warewashing machine to read 10 psi during final rinse cycle. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. Note: PIC will call appropriate personnel to service warewashing machine pressure gauge. Facility will use 4-comp sink to wash, rinse, & sanitize equipment until warewashing machine pressure gauge is serviced.