Valley Country Club

Inspector notes: Food contact surfaces of equipment/utensils (ice machine) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. -Staff voluntarily disposed of the ice during this inspection.

Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Marinara sauce was observed cooling in a 5-gallon container in walk-in cooler. Marinara sauce observed at 90–144-degrees Fahrenheit. Per PIC marinara sauce was prepared 1-hour prior to this inspection. -Proper cooling methods reviewed. -Staff used an ice wand to allow for rapid cooling. Marinara sauce observed at 54 degrees Fahrenheit by the end of this inspection. -Establishment must keep a cooling log for foods in the cooling process. -Cooling log shall be completed and emailed to inspector for a period of two weeks.

Inspector notes: Thermometers are lacking in the main walk-in cooler and some refrigeration in the kitchen area. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

Inspector notes: Food contact surfaces of equipment/utensils (can opener, and slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was washed, rinsed and sanitized during this inspection.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machines at the two bars and main kitchen.

Inspector notes: Some rodent droppings observed in the second bar area and behind the cookline in the sauce making area. -Establishment shall sweep the areas and monitor areas for new rodent activity. If activity continues establishment must contact pest control to due full assessment/evaluation of facility.

Inspector notes: Knives observed stored on an unclean surface between two equipment. Proper knife storage reviewed. PIC removed the knives to wash, rinse and sanitized.

Inspector notes: door handle located on 1 door Supreme refrigerator observed not in good repair. -Gray duct tape observed holding the handle together. -Equipment shall be maintained in good repair.

Inspector notes: The two double doors to the outside, located in the main bar area, observed is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The ceiling in the salad prep area/waitress station is covered with tiles that are not smooth, durable, and easily cleanable. -Ceiling tiles shall be replaced.

Inspector notes: Bags of flour were observed with a rodent dropping on top of it. Bag of flour was disposed of. Bags of ingredients should be stored inside of covered containers until rodent issue is fully resolved.

Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.

Inspector notes: All foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: ROP seafood was observed thawing with package in tact. ROP seafood was observed at 35 degrees. Package was sliced open. PIC to instruct all staff on thawing procedures of ROP seafood.

Inspector notes: Thermometers are lacking in the multiple refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

Inspector notes: The presence of rodents is not controlled as evidenced by accumulation of droppings in the dry storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.