Oaks Golf & Raquet Club Improves its Sanitary Rating

Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sanitizer. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitizer.

Waste line missing at soda gun holster. BarCorrected On Site.

Lights missing the proper shield, sleeve coatings or covers. Downstairs storeroom .

Lights missing the proper shield, sleeve coatings or covers. Above the 3compartment sink.

Critical - Observed unlabeled spray bottle. bar Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. eggs over mayonnaise bucket in walk-in cooler. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. lemons / server station. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.

Observed build-up of grease on nonfood-contact surface. hood and filters.

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

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

Wall not smooth and easily cleanable. plywood wall. unsealed.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. blue liquid in kitchen.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. chlorine level at 00 ppm in dishwash machine. Do NOT use this machine to sanitize - use 3 compartment sink instead to sanitize unti repaired / able to sanitizel

Observed soiled dry wiping cloth in use.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of microwave soiled.

Observed build-up of grease and dust on nonfood-contact surface. hood and filters

Observed build-up of grease on nonfood-contact surface. on cooking equipment, fryers

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

Observed build-up of dust or dirt on nonfood-contact surface. on A/C vents

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

Critical - Handwashing cleanser lacking at handwashing lavatory. bar

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gaps around door

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor. under tables, coolers, shelfs throughout

Observed wall soiled with accumulated grease and food debris .prep areas, cookline and dishwash area

Wet mop not hung to dry.

Carbon dioxide/helium tanks not adequately secured. bar

Carbon dioxide/helium tanks not adequately secured. downstairs by walk-in coolers

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

Observed attached equipment soiled with accumulated dust. AC vents

Observed employee with no hair restraint.

Critical - Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooler behind line.

Critical - Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Cooler still stocked. All foods at 50-58 degrees. STOP SALE ALL CONTENTS.

Critical - Violation: 03D-05-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Violation: 03D-06-1Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler. Cooler still stocked. All product at 50-57 degrees. STOP SALE ALL CONTENTS.

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Deferred until next routine inspection.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable. cookline. Deferred until next routine inspection

Violation: 15-30-1Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Deferred until next routine inspection.

Violation: 15-32-1Observed cooler gasket torn/in disrepair. Deferred until next routine inspection

Violation: 21-05-1Observed soiled dry wiping cloth in use. Sitting on counter

Violation: 21-10-1Clean wiping cloth not properly stored. Sitting on counter.

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site. Sitting on counter 10-08-08

Violation: 21-14-1Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled towels sitting on food prep counter.

Critical - Violation: 22-22-1Observed encrusted material on can opener.

Critical - Violation: 22-25-1Observed buildup of soiled material on mixer.

Violation: 23-05-1Observed residue build-up on nonfood-contact surface. Can opener.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fans and condensors reach in cookline.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler.

Critical - Violation: 32-10-1Covered waste receptacle not provided in women's bathroom.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. Both restrooms.

Violation: 37-10-1Observed attached equipment soiled with accumulated grease. Hood filters Deferred until next routine.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust. Suppression conduit Deferred until next routine.

Violation: 40-04-1Observed personal care item stored with food. Soiled T shirt on food storage shelf.

Violation: 42-03-1Wet mop not hung to dry.

Violation: 44-02-1Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty linen in walk in cooler. Dirty cloths sitting on food prep counter.

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

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.Corrected On Site.

Clean wiping cloth not properly stored.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

Critical - Covered waste receptacle not provided in women's bathroom.

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

Observed cooler gasket torn/in disrepair.

Observed attached equipment soiled with accumulated dust. Suppression conduit

Observed attached equipment soiled with accumulated grease. Hood filters

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fans and condensors reach in cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler.

Critical - Observed buildup of soiled material on mixer.

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

Critical - Observed encrusted material on can opener.

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

Observed personal care item stored with food.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooler behind line.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in cooler

Observed residue build-up on nonfood-contact surface. Can opener.

Observed soda gun holster with accumulated slime/debris.

Observed soiled dry wiping cloth in use.

Critical - Observed uncovered food in holding unit/dry storage area. Flour Corrected On Site.

Critical - Observed unlabeled spray bottle. Glass cleaner bar.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty linen in walk in cooler.

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

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.

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