Ironwood Country Club

Inspector's notes

Observed cooked ground beef located in the steam table with an internal temperature range of 92F-100F. Per PIC, the ground beef was in the steam table less than 2 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken with vegetables with an internal temperature range of 58F-62F stored in the bottom portion of the prep table across from the flat top. Per PIC, the cooked chicken is cooling and has been cooling for less than 2 hours prior to inspection. PIC had an employee move the cooked chicken to the walk-in for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above ready-to-eat cheeses in the bottom portion of the prep cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender with long nails with nail polish handling produce without wearing gloves. Unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Employee put on gloves at time of inspection. Corrective Action: Corrected at time of inspection. 2-402.11 - Core: Effectiveness-Hair Restraints Addl Notes: Observed bartender handling produce and making drinks with a hair restraints. Food employee must wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food. Employee tied hair back at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee crack raw shelled eggs without removing gloves or washing hands. Employee removed gloves and properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter in the soda gun nozzle and holster in the bar area. PIC removed soda gun nozzle at the time of inspection. Soda gun nozzle and holster must be cleaned frequently enough to prevent the accumulation of organic matter. Discussed cleaning frequency and cleaning methods with the PIC. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed two knives being stored in between prep cooler and steam table at time of inspection. Per PIC, utensils are washed, rinse, and sanitizer every 4 hours. Explained to PIC, that since the sides of the equipment is not cleaned every 4 hours, the knives can not be stored in between equipment. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.