Point Judith Country Club

Inspector notes: The chlorine sanitizer concentration for the sanitizer bucket(s) were observed at less than 50 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Sanitizer was adjusted to 50-100ppm at the time of inspection.

Inspector notes: The facility is lacking test strips to measure the concentration of the bleach sanitizing solution for the sanitizer buckets. Facility is to obtain proper test strips for testing chlorine to properly measure the sanitizer buckets at 50-100ppm. (Test Strips were ordered at time of inspection.)

Inspector notes: Boxes of single-use/single-service items were observed stored on the floor in the upstairs storage room. Items that are kept in closed packages are to be stored off the floor on dollies, pallets, racks, or skids.

Inspector notes: At the time of inspection, containers of chowder and chili prepared in the establishment were observed held in refrigeration beyond 7 days of the date of preparation marked on the container. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. The food(s) shall be discarded if it exceeds the temperature and time, except time that the product is frozen. (Food items were voluntarily disposed of at the time of inspection.)

Inspector notes: At the time of inspection, the condensate from the wall mounted air conditioning unit was observed to be draining into the 3 bay sink. Condensate drainage and other nonsewage liquids shall be drained from point of discharge to disposal.