GOVERNORS GUN CLUB

In-use utensils: properly stored — Inspector Note: Observed two knives stored in stagnant water below 135F in main kitchen under prep top cooler 1 and steam table. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Knife under steam table was placed in container of water holding above 135F. Knife under prep top cooler was placed on cutting board of prep top cooler 1.

Proper cooling time and temperature — Inspector Note: Observed lamp chops in main kitchen walk in cooler cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Lamb chops were moved to walk in freezer. Lamp chops were cooled to to 31F at 2:43pm.

In-use utensils: properly stored — Inspector Note: 1. Observed scoop handle touching flour in bulk container in main kitchen under prep sink. 2. Observed scoop handle touching panko flakes in bulk container in main kitchen on storage rack next to dish machine. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon COS: scoops were washed, rinsed, sanitized, air dried, and placed in the containers of food with their handles above the food.

Adequate ventilation and lighting; designated areas used — Inspector Note: 1. Observed four employee drinks stored in reach in cooler in main kitchen above and next to food items. 2. Observed two employee drinks stored next to and above food items on food storage rack next to dish machine in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Employee items were moved to designated areas.

Food received at proper temperature — Inspector Note: Observed cold TCS items (shredded cabbage and spinach) received above 41F in walk in cooler. C/A: refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received. COS: Food items were discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and black residue on interior baffle of ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed several cold TCS foods holding above 41F in prep top coolers 2 and 3, ice bath, and walk in cooler in main kitchen *see asterisks* C/A: Except during preparation, cooking, cooling, or when time is used as a public health control, cold TCS items shall be maintained at 41F or below. COS: Items in prep coolers 2 and 3 and items in ice baths were discarded. Items in walk in cooler were cooled to 41F or below or discarded if prepared before 6/30/2026.

Proper cooling time and temperature — Inspector Note: Observed baked potato halves and potato salad in reach in cooler in main kitchen cooling at a rate that would not reach 41F within 4 hours or less. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: baked potato halves and potato salad were placed in ice baths and moved to reach in freezer. Baked potato halves and potato salad were cooled to to 39F and 42F respectively at 3:08pm.

Food separated and protected — Inspector Note: Observed a food employee wearing gloves handle raw chicken and place it on the grill, then apply seasoning. Without changing gloves, the employee then handled raw salmon and used the same seasoning container. C/A: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation COS: Food employee discarded food and seasonings. Food employee washed hands and put on new gloves.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No test strips available to test for quat sanitizer. C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee use bare hand to sprinkle parsley on steak being served to a guest. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment COS: Steak and bowl of parsley discarded.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime residue on the baffle of the bulk ice machine in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch

Proper cold holding temperatures — Inspector Note: Observed several TCS foods (see asterisk* items) holding above 41f in the reach in cooler, prep top cooler, and walk-in cooler in the main kitchen. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: all items discarded.

Proper cooling time and temperature — Inspector Note: Observed pork gravy cooling in the walk-in freezer at a rate that would not reach 70f within 2 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC decided to discard items