Silverleaf Club

Inspector notes: In main walk in cooler, tomato soup/70*F-80*F and in outside walk in cooler, turkey chili/44*F-46*F out of internal temperatures. Tomato soup was prepared >3 hours, stored in metal pans about 4 inches deep and turkey chili was prepared the previous day and stored in metal pans >4 inches deep. Tomato soup and turkey chili were discarded. See embargo form. Discussed proper cooling temperature parameters and methods with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: In employee cafeteria, in hot holding unit, TCS foods (chicken wings, hot dogs, hot sauerkraut) without time documentation and accurate written time control procedures. Per employees, TCS foods are discarded after 4 hours. Accurate time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: In loading/back kitchen dock, mop sink hose on high into the stormwater drain. Per one employee, hose was on to combat smell and per another employee, hose was on to flood food waste and other miscellaneous waste down storm drain. A stormwater drain is strictly for rainwater and run off and no food should be disposed of down stormwater drains. Hose was turned off at time of inspection