OLD OVERTON COUNTRY CLUB-KITCH health score and inspection history

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean flooring between and underneath cooking equipment (2) Clean floor drains underneath 3-compartment sink (3) Clean hood filters from small grease residue.

5-205.15(B) Repair condensate leak in refrigeration units. // Ice condensation building up on ceiling in WI freezer.

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. // Clean RI coolers/freezers along the prep line from food debris

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.// Taziki's sauce with a best by date of Feb 24. PIC COS by discarding. 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // Various sauce containers not labeled.

(B) Loosely cover or uncover food until cooled. // Tuna, green beans, and shrimp salad sauce cooling tightly covered. COS by loosely uncovering.

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. // Clean interiors of RI coolers/freezers from debris and spillage.

Clean the refuse storage area as often as necessary to maintain cleanliness.// Cast off items, accumulation of leaves, and dried grease on ground in refuse area.

Clean facilities (ceiling/wall vent covers, plumbing fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floor drains throughout especially underneath 3-compartment sink (2) Black residue on vent covers. 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Missing ceiling tile near laundry room.

Provide hot water for sanitization in the dish machine which achieves a utensil surface temperature of at least 160 F. / Repair dish machine and wash, rinse and sanitize in 3-compartment sink until repair is verified by JCDH. (Corrective Action) 4-501.110 Provide wash solution temperature in a conveyor-type, hot water sanitizing dish machine at a minimum of 160 F for a single tank, dual temperature machine; or 150 F for a multi-tank, multi-temperature machine. // High temp. dish machine reached a max temp of 156.4F degrees after multiple attempts.

Clean facilities (ceiling/wall vent covers) as often as necessary to maintain cleanliness.

Locate insect control devices so that food, equipment, utensils, linens, unwrapped single service/single use articles are not contaminated.// Fly sticky trap located above clean pots/pans. PIC COS by discarding.

Store personal care and other non-toxic items away from food, utensils, equipment, linens and single service/single use articles. // Employee personal cellphone stored directly on top of cutting board.