Lpga International Golf Club

The inspector came back, found the problems fixed and allowed the business to reopen.

• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
• Floors, walls, ceilings and ventilation
  • Basic: Hole in or other damage to wall.
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
• Premises and cleaning equipment
  • Basic: First step from top landing metal on step bent and crack .
• Automatic gratuity notice
  • Intermediate: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored in same container as ready-to-eat food. - walk in cooler raw shell egg over pickles
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. - in pizza sauce
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
  • Intermediate: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
• Wiping cloths and linens
  • Basic: Clean linens stored on floor. -bags of towels on floor at unused bar
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline gasket soiled on reach in cooler -side of oven soiled with grease -side of char grill soiled with grease
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. -soda boxes partially blocking handsink in soda room
  • Intermediate: Handwash sink used for purposes other than handwashing. -cup in ln wait station hand sink
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by rodent droppings found. -1 dropping on top of dish machine - 2 droppings on floor next to small ovens -1 dropping on shelf under char grill -1 dropping on floor by flour container -3 dropping on floor in electrical panel room between bar and kitchen . There is a door between room and kitchen Down stairs storage room 2 dropping on floor under sprinkler pipes . 50 droppings under storage shelves. Storage room has canned and bottled food plus single service area. Downstairs area has stairs and elevator to kitchen Employee current sweeping and cleaning areas
• Floors, walls, ceilings and ventilation
  • Basic: Worn, torn and/or soiled floors/carpeting. -glass on floor by CO tanks
  • Basic: Hole in or other damage to wall. -across from downstairs walk in freezer
  • Basic: Ceiling/ceiling tile shows damage or is in disrepair. -ceiling peeling by vent on cookline
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
• Lighting
  • Basic: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by entrance to kitchen
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. -dawn,bleach
• Premises and cleaning equipment
  • Basic: First step from top landing metal on step bent and crack .
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. -soda box room
• Automatic gratuity notice
  • Intermediate: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -menu 20% service charge on menu,font is small then menu items -banquet menu- charges for room rental,linen attends ,rental service and audio visual