AUBURN HILLS GOLF CLUB, 1581 Turnberry Lane, Riner, VA - Restaurant inspection findings and violations

April 22, 2009 (Routine)

Violation: 1950 - Towels used by golfers are being laundered in the dry storage area.
Discontinue laundering of any linens other than table cloths, cloth napkins, cloth gloves, work garments and wiping cloths used in the operation of the food service on premises.

April 03, 2008 (Routine)

Violation: 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed ham in the refrigeration unit was not properly dated for disposition after opening.
Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Comments:
Changes to the food regulations and sample employee health policy was received by the person in charge.

February 16, 2007 (Follow-up)

Comments:
Violations from inspection on 2-9-2007 have been corrected. Floor still needs some additional cleaning, as does side of range and fryer (non food contact surfaces). Discussed labeling with Mr. White

February 09, 2007 (Routine)

Violations:

• 0540 - Critical Food in contact with soiled equipment or utensils. Crock pot on prep table, interior of microwave on prep table, shelves in Beverage air freezer and refrigerator, cutting board on prep refrigerator, canopener on table and prep table surface were all soiled.
  Clean and sanitize all food contact surfaces immediately.
• 0830 - Critical The prepared in the Beverage Air refrigerator is refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the containers of foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Discard the unlabeled foods
• 1570 - Repeat The door gasket of the prep refrigerato unit needs cleaning.
  Clean the gaskets within 24 hours.
• 1800 - The nonfood contact surface of the Beverage Air refrigerator and freezer and the deep fryer has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Correct within 24 hours
• 3020 - Soap was not provided at the hand washing lavatory in the near prep refrigerator
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Correct today
• 3190 - Floor in the food prep area is dirty.
  Use dustless methods for cleaning the floor such as wet cleaning, vacuum cleaning, mopping with treated dust mops, or sweeping using a broom and dust-arresting compounds. Clean floor within 24 hours

Comments:
Facility was in need of overall cleaning. Suggest a cleaning schedule be developed and followed

July 19, 2006 (Routine)

Violations:

• 0550 - Dispensing utensils improperly stored between uses.
  Ice scoop in large machine must be stored with handle out of the ice. The ice bin in the beverage dispensing machine needs an ice scoop. Correct today
• 1570 -
  
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: shelves and door gaskets in sandwhich prep refrigerator.
  Clean and sanitize these surfaces for food contact. Correct today
• 1790 - The food contact equipment surface of the microwave is observed soiled with accumulations of grime and debris.
  Clean the food contact surface of the microwave to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use. Correct today

Comments:
Chili and barbeque were reheated in oven to 165 F before being replaced in crock-pot

September 28, 2005 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Prep refrigerator cold holding at improper temperatures (50 degrees F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Have prep unit serviced so that it maintains stored foods at 40 degrees or lower. Call the Health Department when the servicing is done.
• 2660 - There is no cover to the feminine napkin refuse container in the ladies room stall (cover is broken).
  Provide a cover to the feminine napkin refuse container in the ladies room stall. Correct in 10 days

October 20, 2004 (Routine)

Violations:

• 1580 - The cutting board along the prep refrigerator are scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. Correct within 30 days
• 1770 C - The shelf racks in the upright Beverage Air refrigerator are rusting and are no longer easily cleanable.
  Replace the racks in the Beverage Air refrigerator within 30 days.
• 1970 - Dry wiping clothes are being used throughout the facility to clean food contact surfaces.
  Use wiping clothes kept in the appropriate sanitizing solution to sanitize food contact surfaces. After using sanitizer, let surface air dry. Correct immediately
• 1800 - The nonfood contact surface of the fan cover in the Beverage Air refrigerator has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues. Correct immediately.
• 2890 - Light bulbs in fixture in the food prep area were not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.Correct within 24 hours
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Signs were provided to the manager and she placed them in the lavatories.

April 30, 2004 (Routine)

Violations:

• 1320 - There was no temperature measuring device located in the Coca Cola Refrigerator.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. Correct within 10 days.
• 1780 - Critical Surfaces of the racks in the Beverage Air Freezer were in contact with non-potentially hazardous food items and were observed soiled with accumulations of grime and debris.
  Clean the surface of shelves at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Correct today

Comments:
Discussed storing plastic spoons handle end up.

April 22, 2003 (Routine)

Violations:

• 1180 - There were no thermometers in the premises to check food temperature.
  Obtain adequate number of thermometers in 7 days.
• 0820 - Critical Cheese in the top of the Beverage Air prep unit was at 46.6 degrees F..
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Corrected during inspection
• 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
• 0060 - Critical The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage, (2) Hot holding, (3) Cooling, and (4) Reheating.
  Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.