FORTY NINER COUNTRY CLUB

Violations (9)

• 9110e517-4622-4075-b579-921262330b0fCriticalCorrected on site

  PIC present, demonstrates knowledge, and performs duties

  2-102.11 Based on the RISKS inherent to the FOOD operation, during inspections and upon request the PERSON IN CHARGE shall demonstrate to the REGULATORY AUTHORITY knowledge of foodborne disease prevention, application of the HAZARD Analysis and CRITICAL CONTROL POINT principles, and the requirements of this Code. The PERSON IN CHARGE shall demonstrate this knowledge by: (C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; Facility When asked about required temperatures for reheating ready-to-eat TCS food meant for hot-holding, the PIC stated that they heat it on the stove until an internal temperature of 140-150F is reached (reheated TCS food made at the facility for hot-holding is 165F). When asked what the time and temperature parameters are for cooling TCS food, the PIC stated that they did not know. When asked what temperature the chicken needs to be to eliminate Salmonella, the PIC gave an incorrect response (it is 165F). The PIC also did not know the proper procedure for cleaning up vomit or fecal matter events, she was unaware of proper chemical concentrations for sanitizing chemicals, and she was unaware of the proper procedural requirements for par-cooking (she was unaware that partially cooked meat should be treated as raw as it has not undergone a kill step eliminating bacteria).

  Supervision

• 3ddabd9b-05e4-43bb-a4a2-288b9720052cCriticalCorrected on site

  Food separated and protected

  3-302.11 (A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and (b) Cooked READY-TO-EAT FOOD; (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to­eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas; (3) Cleaning EQUIPMENT and UTENSILS as specified under 4-602.11(A) and SANITIZING as specified under § 4-703.11; (4) Except as specified under Subparagraph 3-501.15(B)(2) and in (B) of this section, storing the FOOD in packages, covered containers, or wrappings; (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (7) Storing damaged, spoiled, or recalled FOOD being held in the FOOD ESTABLISHMENT as specified under § 6-404.11; and (8) Separating fruits and vegetables, before they are washed as specified under § 3-302.15 from READY-TO-EAT FOOD. Walk-in Cooler Observed multiple bags of ground beef being stored on top of and next to wrapped bags of whole muscle meat. Observed chicken that is considered par-cooked (the PIC and an employee confirmed that the product does not meet the kill step temperature of 165F, but that it is cooked closer to 140F) was being cooled on open trays directly over containers of ready-to-eat TCS food that had been prepared for a catering event. Also observed an employee dump the water out of a container of raw thawing fish, splashing the raw fish juices up the inside and outside of the container. This employee then placed the wet container on top of his cutting board and began preparing a RTE sandwich on the cutting board adjacent to the leaking container of raw fish.

  Protection from Contamination

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; Mechanical Dishwasher Observed a stack of dishes next to a mechanical dishwasher that was currently in use. Observed that the chemical bottle attached to the machine dispensed chlorine and was mostly full. Verified using chlorine test strips that there was no concentration of sanitizing chemical on any of the dishware right after a cycle, or collected in the basket/at the bottom of the machine. Ran another cycle in the dishwasher with the same result. The employee washing dishes stated that he had noticed issues with the machine since their hot water heater was replaced and stated that the machine wasn't getting hot enough; ran a cycle and verified the internal temperature got to 57.9 C (136.22 F), which meets the minimum requirement of 120F. Confirmed that the equipment was not hot enough and was not producing enough sanitizing chemical to sanitize.

  Protection from Contamination

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. Three Compartment Sink Observed that the three compartment sink had been converted into a food prep area, with a fruit/vegetable lactic acid wash automatic dispenser installed above the sink, and a container of raw fish being thawed in the far right basin. Observed an employee come to the far left basin and begin rinsing some knives that he had used with preparing salads and sandwiches, using his finger to dislodge food debris. The rinsed knives were then placed on a rack above the sink still wet, and the employee grabbed one for immediate use. He then resumed preparing salads and sandwiches.

  Protection from Contamination

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Make-Top Unit and Reach-In Refrigerator by Salad Prep Area Verified using a probe thermometer that all of the TCS food located in the top of a make-top unit located in the salad area was temping over 41F. Observed that the lid of the make-top unit was kept open for a majority of the inspection. Left a min/max thermometer in the equipment for fifteen minutes while the lid of the make-top unit was open during service, and the lowest temperature recorded was 42F. Requested that the lid of the equipment be kept closed and measured again after ten minutes, and the lowest temperature recorded was 41F. When asked about the food inside the equipment, the employee stated that the food is generally left there overnight, but that he had replaced a lot of the items during the lunch rush from the reach-in refrigerator or walk-in cooler. Observed that the ambient temperature inside the kitchen was 86F. Verified using a probe thermometer that many TCS food items in the reach-in refrigerator were temping above 41F, but not everything. Observed cooked pasta dated for the day before; when asked about the cooling process, an employee stated that an ice bath was used before it was put in the reach-in refrigerator to cool. When asked if temperatures were taken to ensure food items are cooling with the correct time/temperature parameters (135F to 70F within 2 hours, 70F to 41F within four hours), the employee stated they did not. When asked if the item had been removed from the reach-in refrigerator that day, an employee stated that it had been removed for no more than five minutes to add date labels. Observed that the other products had been dated from several days out. Observed the reach-in refrigerator being left open on more than one occasion during the inspection. Observed that item placement in the fridge and date of preparation did not seem to indicate if the item was temping appropriately. 5/4/2026 11:53:22 AM -07:00 - Grilled Chicken Cooked: 51 °F 5/4/2026 12:28:05 PM -07:00 - Cooked Pasta (Macaroni): 49 °F 5/4/2026 11:53:37 AM -07:00 - Raw Sliced Cherry Tomatoes: 45 °F 5/4/2026 12:28:05 PM -07:00 - Cooked Pasta (Penne): 50 °F 5/4/2026 11:56:00 AM -07:00 - Cheese Sauce: 46 °F 5/4/2026 12:28:06 PM -07:00 - Cooked Pasta (Linguine): 52 °F 5/4/2026 11:52:22 AM -07:00 - Raw Sliced Tomatoes: 47 °F 5/4/2026 11:56:00 AM -07:00 - Deli Ham: 48 °F 5/4/2026 11:53:00 AM -07:00 - Cooked Turkey Deli Meat: 50 °F 5/4/2026 11:52:20 AM -07:00 - Feta Cheese: 47 °F 5/4/2026 11:52:02 AM -07:00 - Boiled Eggs: 45 °F

  Time Temperature Control for Safety Food (TCS Food)

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (B) Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C (41°F), or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5°C (41°F), for more than 4 hours including: (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F); Three Compartment Sink Observed raw fish being thawed in a large container of lukewarm water in the three compartment sink. The PIC stated that their general policy is to thaw under refrigeration in the walk-in cooler, but that this was needed to be thawed immediately.

  Food Temperature Control

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Facility Observed two metal containers full of reduced oxygen packaged fish in the refrigerated drawers that contained the label, "KEEP FROZEN. Remove from packaging and thaw under refrigeration immediately prior to use". All of the individual packages of fish were thawed and had not been removed form the reduced oxygen packaging environment. The employee stated that they had been put out to thaw the day before.

  Food Temperature Control

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918f

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Sanitizer Bucket Observed sanitizer rags kept in a sanitizer bucket by the cookline. When asked what chemical is used, the PIC indicated the automatic dispenser releasing wash detergent. Confirmed using chlorine, quaternary ammonium compound, and lactic acid test strips that there was no sanitizer in the bucket.

  Prevention of Food Contamination

• 9a890e57-30b0-458a-914d-d0b2a3c85b55Corrected on site

  Warewashing facilities, installed, maintained, used, test strips

  4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Facility Observed that the facility has two mechanical dishwashers onsite that use chlorine as a sanitizing chemical. Also observed containers of quaternary ammonium compound (QAC) solution that are being used to fill sanitizer bucks and a manual sanitizing solution in the three compartment sink. Confirmed that the facility does not have any chlorine or QAC test strips available for use onsite.

  Utensils, Equipment and Vending