COVE CLUB (COMMISSARY)

Violations (5)

• 12A-07-5CriticalCorrected on site

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, put on gloves and began preparing food without washing hands. Operator discussed with employee who then washed hands and changed gloves. **Corrected On-Site**

  High Priority

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

  High Priority

• 03G-53-1

  Time/temperature control for safety food (cooked pork) packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date (only labeled with date packaged, no time). Advised Operator of proper labeling requirements.

  Basic - Time/temperature control for safety food (cooked pork) packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date (only labeled with date packaged, no time). Advised Operator of proper labeling requirements.

  Basic

• 03G-54-1

  Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

  Basic - Time/temperature control for safety food (sous vide cooked pork) packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours (72 hours) after packaging. See stop sale.

  Basic

• 22-02-4

  Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized.

  Intermediate - Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. **Corrective Action Taken**

  Intermediate