THE CLUB AT QUAIL RIDGE

Violations (4)

• 22-41-4Critical

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...Dishmachine out of order due to parts order .

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...Dishmachine out of order due to parts order .

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse....... .. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.,,chia putting 50F, chicken salad 47F, tuna salad 48F in true reach storage cooler and egg salad 47F-50F , boiled eggs 44F,Greek yogurt 47F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse....... .. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.,,chia putting 50F, chicken salad 47F, tuna salad 48F in true reach storage cooler and egg salad 47F-50F , boiled eggs 44F,Greek yogurt 47F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.,,chia putting 50F, chicken salad 47F, tuna salad 48F in true reach storage cooler and egg salad 47F-50F , boiled eggs 44F , Greek yogurt 47F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours. Stop sale issue . Employee discarded food .

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.,,chia putting 50F, chicken salad 47F, tuna salad 48F in true reach storage cooler and egg salad 47F-50F , boiled eggs 44F , Greek yogurt 47F in grabbed and go cooler at front line.Food not prepped or portioned today , food being held more than 4 hours. Stop sale issue . Employee discarded food .

  High Priority

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees.

  Basic