Deerfield Country Club Degrades its Sanitary Rating

Basic - Accumulation of food debris/soil residue on handwash sink. By cookline. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Debris Under cabinets in servers station. Bar beer coolers soiled. **Warning**

Basic - Case of single-service articles stored on floor in dry storage area. Cups and napkins **Warning**

Basic - Ceiling in disrepair. At cookline and by back door area. **Warning**

Basic - Ceiling tile in disrepair. Water damaged by servers station. **Warning**

Basic - Clean utensils or equipment stored in dirty container. **Warning**

Basic - Covered waste receptacle not provided in women's bathroom. Near Pine Room. **Warning**

Basic - Equipment in poor repair. Front cover plate missing at ice machine. **Warning**

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**

Basic - Floor soiled/has accumulation of debris. By back door. **Warning**

Basic - Floor tiles cracked, broken or in disrepair. **Warning**

Basic - Floors not maintained smooth and durable. By back door area. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**

Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Roper cooler. **Warning**

Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**

Basic - Ice scoop handle in contact with ice. At bar. **Warning**

Basic - Interior of refrigerator in disrepair. Rusted interior at cooler in servers station and cooler in side bar area. **Warning**

Basic - Light not functioning. At beer storage walkin cooler. **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline. **Warning**

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cooler in servers station. **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. At bar. **Warning**

Basic - Nonfood-contact equipment in poor repair. Interior of HANDWASH sink rusted near managers office. **Warning**

Basic - Shelf under preparation table soiled with food debris. **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in servers station. **Warning**

Basic - Soda gun holster with accumulated slime/debris. Bar. **Warning**

Basic - Soil residue build-up on nonfood-contact surface. On entry and exit doors to kitchen. **Warning**

Basic - Soiled reach-in cooler gaskets. At drawer in cookline area. **Warning**

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws at bar top. **Warning**

Basic - Utensils in poor condition. Rusted can opener and stand. **Warning**

Basic - Wall soiled with accumulated food debris. At cookline. **Warning**

High Priority - Dead roaches on premises. 1 dead roach by dishwashing area and 1 dead roach in cabinet under ice/water station in servers area. **Warning**

High Priority - Food stored in ice used for drinks. Beer and fruit stored in drink ice. **Warning**

High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Stainless steel cleaner next to utensils/ equipment. **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. Detergent above napkins in dry storage room. **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At both ice machines. **Warning**

Intermediate - Cold water not provided/shut off at employee handwash sink. At cookline. **Warning**

Intermediate - Cutting board(s) stained/soiled. At cookline. **Warning**

Intermediate - Employee used handwash sink as a dump sink. At cookline. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Used to store bags at bar. Drain lines emptying into HANDWASH sink at bar. **Warning**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At men's employee restroom, HANDWASH sinks throughout and 3 compartment sinks at all bars. Water at 82° F. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. At cookline. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door cooler at bar. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee men's restroom. **Warning**

Intermediate - No soap provided at handwash sink. By cookline. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, plating salad, plating sandwich. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, spillage.

Basic - Walk-in cooler shelves soiled with encrusted food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, kitchen, men''s room, prep area.

Basic - Open dumpster lid.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler on cookline. This violation must be corrected by : 08/10/12. Cooler not maintaining 41 degrees or below however no food being held in cooler at time of inspection . Informed operator cooler may not be used until it maintains 41 degrees or below.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable, cookline.

Violation: 36-11-1Floors not maintained smooth and durable, missing tiles in disharea.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, throughout.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken salad, tuna salad, raw beef, cooked beef, cooked chicken, american cheese, hot dogs and roasted peppers. All food between 57 and 59 degrees.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler on cookline. This violation must be corrected by : 08/10/12.

Critical - No conspicuously located thermometer in holding unit, reach in cooler on cookline, glass door.

Observed cutting board grooved/pitted and no longer cleanable, cookline.

Observed cutting board grooved/pitted and no longer cleanable, and moldlike substance, stored u under prep table.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of microwave soiled #2.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

Observed build-up of grease on nonfood-contact surface, on fryers and pooling under equipment on cookline.

Observed build-up of mold-like substance on surface of nonfood-contact surface, sink in disharea.

Observed build-up of food debris, food rotting in sink overnight, disharea.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, deco posing food under flat top on cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, handwashing sink.

Observed utensils stored in crevices between equipment, bar.

Critical - Handwash sink not accessible for employee use at all times, blocked by mixer and broom storage.

Critical - Observed bathroom facility not clean, filthy, ladiesroom.

Critical - Observed bathroom facility not clean, filthy, mensroom.

Critical - Hand wash sink lacking proper hand drying provisions, throughout kitchen.

Critical - Hand wash sink lacking proper hand drying provisions, ladiesroom.

Critical - Handwashing cleanser lacking at handwashing lavatory, throughout kitchen.

Critical - Handwashing cleanser lacking at handwashing lavatory, ladiesroom.

Critical - Observed objectionable odors in kitchen , rotting food.

Observed garbage not removed from premises, left overnight rotting.

Critical - Observed dead roaches on premises, 1 under flat top, 1 in dining room, 2 in electronical room and 2 under fryers. This violation must be corrected by : 08/10/12.

Floors not maintained smooth and durable, missing tiles in disharea.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/09/12.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 10/09/12.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation, chowder dated 1/22.

Critical - Working containers of food removed from original container not identified by common name, several bottles on cookline.Corrected On Site.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, fish chowder dated 2/04, 44 degrees.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw beef over calamari in reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food raw fish over bread in reach in cooler. Corrected On Site.

In-use utensil not stored with handle above the top of potentially hazardous food and the container, popcorn at bar.

In-use utensil not stored with handle above the top of potentially hazardous food and the container, flour and sugar in kitchen.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, bar.

Observed build-up of grease on nonfood-contact surface, bottom shelf on cookline.

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name, dry goods.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter, chicken wings, ribs, cheese. At time of callback, Provolone cheese 44 degrees, Swiss 45 degrees, Ricotta 45 degrees,Milk 45 degrees, turkey 45 degrees, ham 44 degrees. Stop Sale issued.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walk in cooler#1. This violation must be corrected by : 09/29/11. Management moved all potentially hazardous food to working walk in cooler.

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair, tall on cookline.

Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface, reach in cooler gaskets.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface, soap and sanitizer dispenser, handwashing sink by mixer.

Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, prep table by reach in cooler.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Working containers of food removed from original container not identified by common name, dry goods.

Critical - Working containers of food removed from original container not identified by common name, several items throughout kitchen.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter, chicken wings, ribs, cheese.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, butter .Corrected On Site. Employee volutarily discarded.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walk in cooler#1. This violation must be corrected by : 09/29/11. Management moved all potentially hazardous food to working walk in cooler.

Critical - No conspicuously located thermometer in holding unit, throughout premises.

Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over dressing in reach in cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area, frymix.

Observed equipment in poor repair, food storage container for flour, lid broken.

Observed reach-in cooler gasket torn/in disrepair, tall on cookline.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength, chlorine 0 ppm.

Critical - Reach-in cooler not cleaned prior to accumulation of moldlike substance in unused cooler.

Critical - Observed soil residue in storage containers, dry goods.

Critical - Observed soil buildup inside ice bin, bar.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, across from fryers.

Observed build-up of mold-like substance on surface of nonfood-contact surface, handwashing sink on cookline.

Observed build-up of mold-like substance on surface of nonfood-contact surface, reach in cooler gaskets.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, soap and sanitizer dispenser, handwashing sink by mixer.

Observed slimy/mold-like build-up, handwashing sink, by mixer.

Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, prep table by reach in cooler.

Critical - Hot water not provided/shut off at employee hand wash sink, handwashing sink by mixer.

Critical - Hot water not provided/shut off at employee hand wash sink handwashing sink by unused reach in cooler.

Critical - Observed handwash sink used for purposes other than handwashing, draining food.

Critical - Hand wash sink lacking proper hand drying provisions, cookline.

Critical - Observed objectionable odors in reach in cooler by prep table.

Observed grease accumulated under cooking equipment, throughout.

Observed grease accumulated under cooking equipment appox. a half inch thick under fryers.

Light not functioning, several in kitchen.

Critical - Observed a gas appliance without proper venting. For reporting purposes only. Detected unusually strong odor of gas on cookline.

Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bartender unaware of warewashing requirements, washing glassware without rinse compartment.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 09/29/11.

Critical - No conspicuously located thermometer in holding unit.

Critical - Observed food stored in ice used for drinks. Corrected On Site.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed cutting board grooved/pitted and no longer cleanable.

Observed a nonfood-grade basting brush used in food.

Critical - Observed interior of microwave soiled.

Critical - Observed encrusted material on can opener.

Critical - Observed buildup of soiled material on mixer head.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Corrected On Site.

Observed leaking pipe at plumbing fixture.

Waste line missing at soda gun holster.

Drain cover(s) missing.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed handwash sink used for purposes other than handwashing.

Critical - Hand wash sink lacking proper hand drying provisions.

Observed excessive storage in meter room.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.

Critical - Food contact surfaces of equipment and utensils clean

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Single service items properly stored, handled, dispensed

Walls, ceilings, and attached equipment, constructed, clean

Carbon dioxide/helium tanks not adequately secured.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4-16-09.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed buildup of soiled material on mixer head.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed dented/rusted cans. observed turkey gravy can dented.

Critical - Observed encrusted material on can opener.

Observed food debris accumulated on kitchen floor.

Observed gaskets/seals on cold holding unit in poor repair.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed leaking pipe at plumbing fixture.

Observed old labels stuck to food containers after cleaning.

Observed single-service items stored on floor.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed spray hose at dish sink lower than flood rim of sink.

Critical - Observed torn packages/bags of food exposing the contents to contamination.

Critical - Observed uncovered food in holding unit/dry storage area. observed on speed rack in walkin cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name.

Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan

In use food dispensing utensils properly stored

Lighting provided as required. Fixtures shielded

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Single service items properly stored, handled, dispensed

Storage/handling of clean equipment, utensils

Storage/handling of clean equipment, utensils

Critical - Toxic items labeled and used properly

Walls, ceilings, and attached equipment, constructed, clean

Walls, ceilings, and attached equipment, constructed, clean

Clean clothes, hair restraints

Critical - Cross-connection, back siphonage, backflow

Critical - Exiting system - adequate, good repair

Food contact surfaces designed, constructed, maintained, installed, located

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food management certification valid

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Food protection during storage, preparation, display, service, transportation

Critical - Original container: properly labeled, date marking

Critical - Original container: properly labeled, date marking

Other conditions sanitary and safe operation

Critical - Proper hygienic practices, eating/drinking/smoking (evidence)