WINDY HILL ATHLETIC CLUB - FOOD

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No testing device available to check the dishwashing machines high temperature. CA: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf 10 days to provide

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed prep top unit cutting boards in the main kitchen and front food service with deeply stained slits where food pizza, cooked proteins, and ready to eat foods and vegetables are directly placed; magnetic strip, *2, in the main kitchen with food debris stuck on holding clean utensils. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch Utensils and magnetic strips washed and sanitized. 10 days required to replace or shave cutting boards.

Consumer advisory provided for raw and undercooked foods — Inspector Note: Consumer advisory does not have a disclosure for eggs and beef that are cooked to order. CA: Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. 10 day correction required

Proper cold holding temperatures — Inspector Note: Observed TCS cold held foods throughout the facility holding at temperatures greater than 41F(see temperatures) CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded.

Proper hot holding temperatures — Inspector Note: Observed chicken breast in the main kitchen holding 120 to 125F in the bain. CA: Hot Holding TCS foods must be maintained at 135F or higher. COS: Chicken discarded.

Proper cooling time and temperature — Inspector Note: Observed chicken on a cooling rack not cooling at a rate to reach 135F to 41F within 6 hours. CA: Hot TCS foods cooling begins at 135F, must reach 70F within 2 hours, with a total of 6 hours to reach 41F or below COS: 5:20PM chicken in the walkin cooler at 55F. Be sure to loosely cover when cooling.