Nature Walk Golf Course Improves its Sanitary Rating

No Violations Were Observed

No Violations Were Observed

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs **Corrected On-Site**

High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over hot dogs .

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Opened beef patties over packages of Danishes . **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.

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. **Corrected On-Site**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - Ice scoop stored with handle in contact with ice in ice bin.

Basic - Interior of microwave soiled with encrusted food debris.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham and turkey

Waste line missing at soda gun holster.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Liquid egg whites in reach in cooler. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Showed employee how to use test strips to check concentration. Corrected On Site.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10ppm. Corrected On Site, 100ppm.

Critical - Hand wash sink lacking proper hand drying provisions, service area. Corrected On Site.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Eggs, ham, turkey, cocktail sausage, cheese, hotdogs, chicken in maketable reach in cooler. A.C. Pending, issued 9/9/11.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed eggs at 49 degrees, and 51 degrees fahrenhiet, ham at 47 degrees, turkey at 51 degrees, chicken at 46 degrees, cocktail sausage at 49 degrees, hotdogs at 51 degrees and swiss and american cheese at 45 degrees fahrenhiet in maketable reach in cooler. Stop sale issued. Corrected On Site. A.C Pending, issued on 9/9/11.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Maketable reach in cooler in service area. A.C. Pending, issued 9/9/11.

Critical - Vacuum breaker mising at hose bibb on mop sink.

Carbon dioxide/helium tanks not adequately secured. Corrected On Site.

No Violations Were Observed

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Hotdogs at 48 degrees and shell eggs at 53 degrees fahrenhiet. Repeat Violation, 11/19/10.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, turkey, hotdogs. Corrected On Site.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed eggs in top section of reach in cooler at 53 degrees fahrenhiet. Stop sale issued. Corrected On Site. Repeat Violation, 11/19/10.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed eggs in bottom reach in cooler at 46 degrees fahrenhiet. Placed in freezer to cool down quickly. Observed at 45 degrees fahrenhiet.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed hotdogs and sausage at 48 degrees fahrenhiet in reach in cooler, overnight. Stop sale issued. Corrected On Site. Repeat Violation, 11/19/10

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ham and turkey lunchmeat at 45 degrees fahrenhiet in reach in cooler. Placed in freezer to drop temperature. Observed at 38 degrees fahrenhiet. Corrected On Site. Repeat Violation, 11/19/10.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed tuna salad at 44 degrees fahrenhiet; in reach cooler. Placed in freezer to drop temperature. Observed at 42 degrees.Repeat Violation, 11/19/10. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed chili in reach in cooler at 45 degrees fahrenhiet. Voluntarily thrown out. Corrected On Site. Repeat Violation, 11/19/10.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table cooler behind front counter. Observed thermometer reading 44 and then within 30 minutes at 47 and foods not maintaining 41 degrees fahrenhiet or below. Repeat Violation, 11/19/10.

Observed personal purses stored with food items in cabinet. Corrected On Site.

Critical - Observed windex improperly stored by coffee station, and 409 cleaner by plastic cups. Corrected On Site. Repeat Violation, 2/21/11, 11/19/10

Critical - Observed dented/rusted can; Chili Con Carne. Corrected On Site.

Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. Corrected On Site.

Critical - Observed toxic item improperly stored. Corrected On Site.

No Violations Were Observed

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed turkey at 51 degrees Fahrenhiet. Observed lunchmeat at 45 degrees Fahrenhiet on callback.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Hotdogs at 50 degrees Fahrenhiet. Observed hotdogs at 46 degrees Fahrenhiet on callback.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler behind service line.This violation must be corrected by : 11/20/10. Observed temperatures of 45/46 degrees Fahrenhiet upon callback and rising.

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

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed at 48 degrees Fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw bacon at 50 degrees Fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed turkey at 51 degrees Fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed smoked sausage at 50 degrees Fahrenhiet.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Hotdogs at 50 degrees Fahrenhiet.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler behind service line.This violation must be corrected by : 11/20/10.

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

Critical - Observed soiled reach-in cooler gaskets.Repeat Violation.5/6/10

Critical - Observed buildup of black mildew like substance in the interior of ice machine.

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

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

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

Critical - Observed toxic item stored in food preparation area. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.Observed at 200ppm, three compartment sink. Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

No Violations Were Observed

Critical - Observed food stored on floor. Case of orange drinks in dry storage area.

Observed single-service items stored on floor. To go plates in dry storage area.

Observed waste line passing through ice machine. Repeat Violation.

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured. At front counter. Repeat Violation.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed hand wash sink used for purpose other than washing hands. Box of bacon on sink at front counter. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed raw animal food stored over ready-to-eat food. Eggs over beef and hot dogs in reachin cooler. Corrected On Site.

Observed single-service articles stored without protection from contamination. Straws at front counter.Corrected On Site.

Observed soda gun holster with accumulated slime/debris.

Observed waste line passing through ice storage bin.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chili in walkin cooler. Corrected On Site.

Critical - Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as ''oysters on the half shell (raw oysters),'' ''raw-egg Caesar salad,'' and ''hamburgers (can be cooked to order);'' or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.''

Carbon dioxide/helium tanks not adequately secured in the stockroom.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location ice scoop on top of some gatorade in the stockroom.

No copy of latest inspection report.

Observed single-service articles stored without protection from contamination.Straws not individual wrapped.

Observed single-service items stored on floor cups on the floor in the kitchen area.

Observed single-service items stored on floor.cases of beer on the floor in the stockroom.

Critical - Required consumer advisory for raw/undercooked animal food not provided. This violation must be corrected by : 1-19-09.

Wet wiping cloth not stored in sanitizing solution between uses in the kitchen area.