HOOVER COUNTRY CLUB - GRILL health score and inspection history

Keep outdoor waste receptacles covered. 5-501.114 Provide a drain plug for the dumpster. 5-501.17 Provide a covered receptacle for sanitary napkins in a toilet room used by females.

Install a backflow prevention device that meets A.S.S.E. standards. /// Backflow valve not installed on the mop sink hose.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors/walls/ceiling in the facility.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Ice machine located in the kitchen contained grime and debris.

(E) Remove ROP packaged fish from package prior to thawing under refrigeration or immediately after thawing under running water. /// Observed thawed fish that was still in the ROP packaging.

(A)(2) Maintain TCS food at 41 F or below. /// Observed recently placed out of temp (48F-54F) chicken salad, chopped lettuce, shredded cheeses, ham and turkey stored in the R.I. salad bar cooler. COS - PIC removed items.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Food debris observed in the R.I. cooler/freezer.

Clean restroom exhaust vent cover.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Observed grime and debris on the floors of the facility. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). /// Damaged and missing ceiling tiles in the facility.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. /// Paper towels not available at the handwash sink at the bar and at the handwash sink at the men's grill.

Keep dumpster doors and lids closed. /// Dumpster door opened. 5-501.115 Remove unnecessary items from the refuse storage area. /// Observed miscellaneous items surrounding the dumpster area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors /walls of the facility.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage) /// Slicing machine contained food debris and grime.

JCDH 2.2 Provide food safety training for all food handlers as required. /// Food handler certifications not available for food staff.

(A)(2) Maintain TCS food at 41 F or below. /// Observed out of temp 44F-48F raw chicken, steak and grilled chicken in the low boy cooler under the stoves. Observed out of temp (48F) half and half creamer, ranch (made with buttermilk, comeback sauce (containing buttermilk) and salsa containing cooked tomatoes in the small R.I. condiment cooler. Observed out of temp (46F-48F) cooked rice and feta cheese in the R.I. cooler at the left entrance nearest men's bar. COS - PIC discarded all out of temp foods.

(B) Loosely cover or uncover food until cooled. /// Observed food items prepped/cooked completely sealed before being properly cooled.

4-501.114, 4-703.11 Sanitize utensils with chlorine for 10 seconds or more at the following corresponding temperatures and concentrations: 50 ppm at 75 F or higher; or 100 ppm at 55 F or higher. 4-501.114, 4-703.11 Provide a chemical sanitizer used in mechanical ware washing equipment as specified by in 7-204.11. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) /// Sanitizer at the mechanical dish machine at the bar and in the kitchen did not dispense sanitizer after multiple attempts. COS - PIC must wash, rinse, and sanitize in the 3 compartment sinks.