- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Cooler door seals on cooler #13 in Lombardi's are cracked/worn and dirty or in otherwise poor condition..
Correction: Replace the door seals on this cooler.
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03/15/2016 | Re-inspection | |
- Critical: RTE/PHF-TCS PROPER DATE MARKING (repeated violation)
Observation: Date marking of several products in walk-in coolers stiil not being done as required.
Correction: Retrain all employees so that all ready-to-eat, potentially hazardous foods are dated as required and used or discarded within 7 days.
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: The two ice machines in the lower level have been cleaned and Tim indicated the other 3 will be fully taken apart and cleaned this week..
Correction: Maintain food contact surfaces in a clean condition. These ice machines shall be put on regular cleaning schedules and cleaned at a frequency that prevents accumulation of mold or other accumulations. Correct By: 09-Mar-2016
- FOOD CONTACT SURFACES - SOILED (repeated violation)
Observation: Soda guns in Lombardi's bar still noted with accumulation of mold and soda residue.
Correction: Maintain food contact surfaces in a clean condition. Retrain employees on proper cleaning procedure for the soda guns. Correct By: 09-Mar-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR (repeated violation)
Observation: Cooler door seals on cooler #13 in Lombardi's are cracked/worn and dirty or in otherwise poor condition..
Correction: Replace the door seals on this cooler.
- NON-FOOD CONTACT SURFACES - CLEAN (repeated violation)
Observation: Area behind and under the cooking equipment on the Lombardi's line is noted with excessive grease and food debris accumulation. This includes the gas lines, cables floor, wall, and surfaces of equipment. Orchard line also noted with some dust and grease accumulation on equipment.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 09-Mar-2016
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03/09/2016 | Re-inspection | |
- Critical: COOLING
Observation: Mashed potatoes in walk-in #3 noted at 49°F after approx 11 hrs. Potatoes are from Lombardi line last night and put directly in the walk-in without using any quick cooling methods.
Correction: Adjust method or procedures and retrain all employees to cool foods from 135°F to 70°F in the first 2-hours and from 70°F to 41°F in an additional 4-hours. This was discussed at length with Tim and has also been noted as a violation on previous inspections. Correct By: 09-Mar-2016
- Critical: PHF/TCS, HOT HOLDING
Observation: Sausage under heat lamp on Orchard line noted at 110-145°F
Correction: Maintain hot potentially hazardous foods at or above 135°F. Adjust holding procedures for the sausage. Correct By: 09-Mar-2016
- Critical: RTE/PHF-TCS PROPER DATE MARKING
Observation: Date marking throughout establishment is generally noted OK, however, several items were found not dated or past the 7 day limit including the blue cheese dressing in Lombardi's, fruit in Orchard cold line, Olive/feta salad dressing in walk-in.
Correction: Adjust method or procedures so that all ready-to-eat potentially hazardous foods (time/temperature control for safety food), if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7-days. Correct By: 09-Mar-2016
- Critical: FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, Ph, CONCENTRATION AND HARDNESS
Observation: The quat dispenser in the Clubhouse kitchen is noted at 0-50 ppm.
Correction: Repair or adjust this dispenser to provide proper sanitizer concentration. This sanitizer shall be used at 150-400 ppm. Train employees to monitor the sanitizer strength to ensure the proper concentration is being used. Correct By: 09-Mar-2016
- Critical: FOOD CONTACT SURFACES - FREQUENCY
Observation: Blenders in coffee shop are not being cleaned and sanitized after 4-hours.
Correction: Clean and sanitize food contact surfaces used with potentially hazardous foods, including the blenders and any other utensils or equipment used on the cook lines, a minimum of every 4-hours. Correct By: 09-Mar-2016
- FOOD CONTACT SURFACES - SOILED
Observation: All of the ice machines used primarily for food service purposes were noted with varying amounts of mold on the interior surfaces.
Correction: Maintain food contact surfaces in a clean condition. These ice machines shall be put on regular cleaning schedules and cleaned at a frequency that prevents accumulation of mold or other accumulations. Correct By: 09-Mar-2016
- FOOD CONTACT SURFACES - SOILED
Observation: Soda guns in Lombardi's bar noted with accumulation of mold and soda residue.
Correction: Maintain food contact surfaces in a clean condition. Retrain employees on proper cleaning procedure for the soda guns. Correct By: 09-Mar-2016
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: Cooler door seals on cooler #13 in Lombardi's are cracked/worn and dirty or in otherwise poor condition..
Correction: Replace the door seals on this cooler.
- NON-FOOD CONTACT SURFACES - CLEAN
Observation: Area behind and under the cooking equipment on the Lombardi's line is noted with excessive grease and food debris accumulation. This includes the gas lines, cables floor, wall, and surfaces of equipment. Orchard line also noted with some dust and grease accumulation on equipment.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. Correct By: 09-Mar-2016
- PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR
Observation: The hand washing sink faucet on the far right sink in the men's Clubhouse restroom is not operable.
Correction: Repair the sink faucet. Correct By: 09-Mar-2016
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03/02/2016 | Routine | |
| No violation noted during this evaluation. | 06/18/2015 | Pre-inspection Follow Up | |
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED (repeated violation)
Observation: Several hand sinks throughout establishment not equipped with wrist blade type handles or other approved faucet handles. This includes the hand sinks in the clubhouse, cold kitchen, Lombardi's Bar, Intermezzo and dish-up room.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 19-Jun-2015
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06/02/2015 | Pre-inspection Follow Up | |
- Critical: PHF/TCS, COLD HOLDING
Observation: Items in the meat walk-in cooler in receiving are noted at 50°F. Tim indicated they have been having issues with this cooler and thought they had it repaired. Items were just re-stocked in this cooler this morning. All items were again pulled and put into procuce walk-in.
Correction: Repair the cooler to maintain cold potentially hazardous foods at or below 41°F
- HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED
Observation: Several hand sinks throughout establishment not equipped with wrist blade type handles or other approved faucet handles. This includes the hand sinks in the clubhouse, cold kitchen, Lombardi's Bar, Intermezzo and dish-up room.
Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactiviation for at least 15 seconds. Correct By: 19-Jun-2015
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05/19/2015 | Pre-inspection | |
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