Legacy Golf Club

Inspector notes: Observed chipotle ranch (made in-house) labeled with a prep date of 8/25 at time of inspection. Discussed date-marking requirements with PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed several cleaned flat pans being stored in the dry storage/clean dishes area, while wet. Discussed the importance of letting all dishes air dry prior to stacking to prevent cross contamination. PIC moved the items to the drying rack to completely dry prior to stacking at time of inspection

Inspector notes: Observed the following utensils: table-mounted can opener, tomato dicer, and knives with dried food debris on the food contact surfaces, being stored as clean in the back food prep area. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed the following TCS food items prepared in-house while tightly wrapped with saran wrap stored in the 2-door standing refrigerator adjacent to the bar: garlic and herb butter(49'F) and mushroom bearnaise sauce(45-47'F). PIC stated that these items were from dinner service and were placed in the refrigerator to cool the day prior to inspection. Discussed proper cooling methods with PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. TCS food items were willingly discarded at time of inspection

Inspector notes: Observed refried beans(45'F) in the process of cooling in shallow containers topped with a plastic covering. Per PIC, the beans were placed in the standing refrigerator less than 2 hours prior to inspection. Discussed proper cooling methods with PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling