Sapphire Lounge by The Club

Inspector's notes

Observed cooked squash, beans, rice, and sliders stored in the below counter hot box in the back of the kitchen with internal temperatures ranging 112*F-124*F. Food employee stated that these items had been put into the unit about half an hour to an hour prior. Instructed employee to reheat the food to 165*F to retry hot holding. PIC increased the holding temperature of the unit at time of inspection. Food was reheated to 165*F at time of inspection. Ambient temperature of the unit was 196.7*F, measured using min/max. In airstream booth, observed al pastor and pineapple compote topping for tres leches with an internal temperature of 123*F. The temperature dial of the machine was turned down to 3. PIC increased the dial to 8 at time of inspection. PIC stated that these items had been on the line for about an hour. PIC reheated the items 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. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic in oil, garlic and thyme in oil, and aleppo butter stored out at ambient room temperature. These items were date marked as prepared on 5/11/2026. PIC stated that the butter is stored at room temperature so that it is spreadable. Suggested softening the butter with a warm water bath or microwave and keeping it out on time as a control. Informed PIC that garlic in oil is a TCS food product due to the anerobic bacteria present in garlic. Instructed PIC to discard all improperly cold held food products at time of inspection. PIC discarded all garlic in oil mixtures and aleppo butter at time of inspection. Items were embargoed. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerated unit for milks connected to the espresso machine below counter without a thermometer. Obtain thermometer for refrigerated unit prior to next routine inspection. Refrigerator and freezer unit must be equipped with an internal temperature measuring device. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed blanched broccoli in a small cold holding unit having an internal temperature of 55*F. Person in charge states this food item had been cooling in the unit since the night before. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in house salsa (tomato) having an internal temperature of 55-50*F. Person in charge states these food items were left out during breakfast service but was not sure for how long. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pickled onions (hot brine) cooling in the walk in cooler but being covered tightly with lids. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the gaskets for the hot holding unit not allowing the door to tightly close, allowing the heat to escape. Please repair gaskets to the unit to ensure it works properly. Corrective Action: Correct prior to next routine inspection.