Silverleaf Club

Inspector notes: In main walk in cooler, tomato soup/70*F-80*F and in outside walk in cooler, turkey chili/44*F-46*F out of internal temperatures. Tomato soup was prepared >3 hours, stored in metal pans about 4 inches deep and turkey chili was prepared the previous day and stored in metal pans >4 inches deep. Tomato soup and turkey chili were discarded. See embargo form. Discussed proper cooling temperature parameters and methods with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: In employee cafeteria, in hot holding unit, TCS foods (chicken wings, hot dogs, hot sauerkraut) without time documentation and accurate written time control procedures. Per employees, TCS foods are discarded after 4 hours. Accurate time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: In loading/back kitchen dock, mop sink hose on high into the stormwater drain. Per one employee, hose was on to combat smell and per another employee, hose was on to flood food waste and other miscellaneous waste down storm drain. A stormwater drain is strictly for rainwater and run off and no food should be disposed of down stormwater drains. Hose was turned off at time of inspection

Inspector notes: On cook line, employee handling ready to eat fruit and vegetables with bare hands. Fruit and vegetables were discarded. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items

Inspector notes: Second Consecutive Violation. On cook line, on cook top, on shelf above flat top, cooked hash browns with internal temperatures of 110*F-125*F. Per manager, hash browns were prepared within normal time parameters. Manager reheated hash browns to 165*F. Discussed the importance of maintaining proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: In low reach in cooler, couscous/ 8-12, in walk in cooler, couscous/ 8-12 and cooked duck/ 8-14 and tomato mixture/ unknown preparation date past 7-day discard dates. Couscous, cooked duck, and tomato mixture were discarded. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Establishment uses a high temperature warewashing machine for sanitizing of dishware. Establishment does not have a high temperature measuring thermometer for measuring final rinse of machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection

Inspector notes: On speed rack in kitchen, cooked chicken fried steak/ 75*F prepared and cooling at room temperature about 1 hour. Employee moved sheet pans of chicken fried steak to walk in cooler to continue the cooling process. In walk in cooler, cream based sauce/ 60*F, salsa/ 65*F, egg salad/ 55*F prepared 4inches deep. Cream based sauce, salsa, egg salad were portioned in to uncovered shallow containers and moved back in to walk in cooler to continue the cooling process. 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

Inspector notes: In prep area, employee handled trash can then immediately handled food container to place in walk in cooler, without a proper handwash in between tasks. At in use warewashing machine, manager instructed employee on proper handwashing when moving between dirty and clean dishware. After discussion, employee handled dirty dishware, rinsing hands with spray nozzle then drying with cloth towel, then donned gloves to handle clean dishware. Both employees were instructed on proper handwashing procedures. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: On cook line, on cook top, cooked chicken/ 109*F and on shelf above flat top, cooked hash browns/ 95*F out of internal temperatures. Per manager, chicken and hash browns were prepared within normal time parameters. Manager discarded hash browns for quality and reheated chicken to 165*F. Discussed the importance of maintaining cook top on low heat to maintain proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: Second Consecutive Violation. In small prep room, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was used the previous day. Slicer was disassembled and moved to be rewarewashed. Discussed cleaning of dishware after use and before stored. All food-contact surfaces must be cleaned to sight and touch