PINETREE COUNTRY CLUB - MAIN KITCHEN

Violations (3)

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observe shrimp in the reach in drawer downstairs; sour cream, pasta salad, cut tomato, and cut melon in the prep top cooler upstairs stored cold at temperatures above 41F. CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded except shrimp cooled to 41F 4:50 PM. Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed chicken salad maintaining at temperature of 55F while cooling for 30 minutes. CA:Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS Chicken salad placed in the reach in freezer downstairs for 41F temperature 4:50PM. Corrected On-Site. New Violation.

• 13A

  Posted: Permit/Inspection/Choking Poster/Handwashing

  Violation of Code: [511-6-1.07(3)(d)] Observed 4 handwashing sinks at the 2 bars downstairs without handwashing signs. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CORRECT WITHIN 72 HOURS New Violation.