2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety during the inspection.
1.0
9.
3-301.11; Priority; Employee using barehand to restock prep cooler touching ready to eat foods (cut tomato, cutting onion, etc.) There should be no barehand contact with ready to eat foods. Can use gloves or another utensil. CDI Education and PIC going to use gloves
2.0
15.
3-302.11; Priority; In bottom of prep cooler raw bacon and beef stored on shelf above hotdogs. When storing items raw meats should always be stored below ready to eat foods to prevent contamination. CDI PIC moved to correct locations
1.5
23.
3-501.18; Priority; Open bag of hotdogs and turkey missing date label. Make sure all potently hazardous foods are date labeled once they have been prepped, cooked, or the package is opened. Can be held for 7 days then should be discarded. PIC stated was opened yesterday and date was added. CDI
0.0
55.
6-201.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety during the inspection.
1.0
15.
3-302.11; Priority; In bottom of prep cooler raw eggs and bacon stored on shelf above ready to eat foods. In reachin cooler raw beef stored on top shelf above ready to eat foods. When storing items raw meats should always be stored below ready to eat foods to prevent contamination. CDI PIC moved to correct locations
1.5
23.
3-501.18; Priority; One container of turkey with date of 5/9. Can only be held for 7 days and then should be discarded. PIC stated was wrong date and that it was from yesterday. CDI PIC updated date label.
0.0
55.
6-201.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety during the inspection.
1.0
21.
3-501.16(A)(1) ; Priority; Hot holding hot dogs at 132F. All hot hold of potentially hazardous foods should be at 135F or above. CDI PIC turned up hot hold unit
0.0
23.
3-501.18; Priority; Dates on all items in prep cooler either had incorrect dates or no dates. All potentially hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened and can be held for 7 days. Take old date labels off when containers are washed so can properly date label. CDI PIC adding correct dates.
3.0
28.
7-204.11 ; Priority; Sanitizer too strong at over 500ppm quat. Quat sanitizer should be at 200ppm. CDI PIC diluted to correct concentration.
1.0
48.
4-302.14; Priority Foundation; PIC was unable to find quat. test strips. Had chlorine and sink and surface but using quat sanitizer. Facility should have test strips available for type of sanitizer that is being used at all times to check concentration of sanitizer.
0.0
55.
6-201.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety during the inspection.
1.0
16.
4-601.11 (A); Priority Foundation; Ice machine with black buildup on the shield. All food contact surfaces should be clean to the sight and touch. Clean as often as needed to keep buildup from happening. CDI PIC cleaned ice shield.
0.0
23.
3-501.17; Priority Foundation; Open packages of deli meats with no date labels. All potentally hazardous foods should be date labeled once they have been prepped, cooked, or the package is opened. CDI PIC stated from 2 days ago and adding date.
3.0
41.
3-304.14; Core; Sanitizer too weak at 0ppm. Keep sanitizer at correct concentration as wiping cloths should be stored in sanitizer at correct concentraiton between uses. Chlorine sanitizer should be at 50-100ppm. Quat. should be at 200ppm.
0.5
47.
4-501.12; Core; Cutting board starting to show deep scoring. Resurface so can properly clean/sanitize.
0.0
48.
4-302.14; Priority Foundation; PIC was unable to find test strips. Facility should have test strips available at all times to check concentration of sanitizer.
0.5
55.
6-201.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There was not a person on duty that was certified in food safety during the inspection.
1.0
23.
3-501.17; Priority Foundation; None of the foods in the open top prep cooler that require a date had a date label on them. Date label when packages of deli meat are opened, when lettuce and tomatoes are cut. Place manufacturers date on the pimento cheese and chicken salad if the original container is disposed of. Foods can be held for a maximum of 7 days including the date of prep as day 1. Foods removed. Place a date label on the new items that are placed back in here.
3.0
55.
6-201.11; Core; In the back storage room, the floor is carpet and is in bar repair. The wall in this room is incomplete with exposed cut sheet rock. The wall by the ice machine is water damaged and exposed sheetrock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.11 (A), (B) and (C) (1), (4) - (16); Priority Foundation; While the food service is in operation there should be a person on duty that is certified in food safety. There was not a person on duty that was certified in food safety and there was a priority violation.
0.0
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty during my inspection that was certified in food safety.
1.0
21.
3-501.16(A)(1) ; Priority; Hot Holding drawer was holding cheeseburgers at 111F. Foods in hot holding must be held at 135F or above. Unit was on a very low setting and was adjusted up to a warmer setting. Since these burgers are sold on a limited time frame (less than 4 hrs), this batch can continue to be sold and not discarded. Before using this drawer as hot holding make sure it can hold foods 135F or above.
1.5
23.
3-501.17; Priority Foundation; None of the foods in the facility had a date label on them: deli meat when opened, cut lettuce, cut tomatoes. All foods that are TCS and held over 24 hours must have a date label on them of the date of prep or date package was opened. At the end of this shift, all items must be disposed of. Place a date label on the new products when prepared or packaged opened. Foods can be held for a maximum of 7 days including the date of prep as day 1.
3.0
25.
3-603.11; Priority Foundation; Hamburgers are permitted to be ordered at any temperature, including cook temperatures less then 155F. This is approved however management must inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in par. (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states:Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions.
0.5
55.
6-201.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. The wall by the ice machine is water damaged and exposed sheetrock. All floors and walls should be finished, smooth, in good repair and cleanable.
2-102.12 (A); Core; An employee with food safety certification must be present during hours of operation.
1.0
10.
6-301.12; Priority Foundation; If the sink in the front is a hand sink then paper towels must be stocked. There is a second hand sink in the back fully stocked.
0.0
23.
3-501.17; Priority Foundation; Deli meats, cut lettuce and tomatoes did not have any dates written with them. All deli meats once open, cut lettuce and tomatoes must have a date written with them.
1.5
28.
7-204.11 ; Priority; A spray bottle labeled bleached was too strong, and a spray bottle labeled sanitizer had straight quat. ammonia inside. When using any chemical as sanitizer it must be mixed with water to proper strength. Bleach must be at least 50ppm to 200ppm, quat. ammonia must be around 200 - 400 ppm. Employee remade during inspection.
1.0
55.
6-501.114; Core; In the food storage room on the bottom level, gas powered scooters are being stored. These are unnecessary to the food service operation and should be stored somewhere other than the food storage areas.
1.0
55.
6-201.11; Core; General cleaning is needed beside the grill area. Remove all food debris on a daily basis.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty during my inspection that was certified in food safety.
1.0
23.
3-501.17; Priority Foundation; Many foods in the reach in cooler that require a date label on them and did not have one. All foods that are TCS and held over 24 hours must have a date label on them of the date of prep or date package was opened. Facility has been closed the following 2 days but some items were opened prior to today. This date is used to track the maximum 7 day holding period which is date of prep plus 6 days.
1.5
41.
3-304.14; Core; Between uses, wiping cloths must be stored in a sanitizer solution. The bucket for sanitizer was empty as the solution had not yet been made. A solution of 200ppm quaternary ammonia was made for the holding of wiping cloths between uses.
0.5
55.
6-101.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. The wall by the ice machine is water damaged and exposed sheetrock. All floors and walls should be finished, smooth, in good repair and cleanable.
1.0
55.
6-501.114; Core; In the food storage room on the bottom level, gas powered scooters/bikes are being stored here. These are unnecessary to the food service operation and should be stored somewhere other then the food storage/preparation areas of the food service establishment.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty during my inspection that was certified in food safety.
1.0
23.
3-501.18; Priority; Turkey missing date label. All foods that are ready to eat and held over 24 hours must have a date label on them. These items can only be held for a maximum of 7 days and there must be a label to track the date on the foods. CDI PIC stated was from yesterday and date was added
0.0
36.
4-302.12; Priority Foundation; No thermometer on site during inspection. Should have a thermometer on site at all times so can check the temperature of foods.
0.5
38.
6-501.111; Core; Dead insect on floor in hallway. Continue pest control.
0.0
48.
4-302.14; Priority Foundation; Quat. test strips available were white instead of orange and so were not reading concentrations correctly. Have test strips in good condition for whichever sanitizer type will be using. Either chlorine or Quat.
0.0
55.
6-101.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable
1.0
55.
6-501.114; Core; In the food storage room on the bottom level, gas powered scooters/bikes are being stored here. These are unnecessary to the food service operation and should be stored somewhere other then the food storage/preparation areas of the food service establishment.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. No person on duty during my inspection that was certified in food safety.
1.0
5.
2-501.11; Facility must have a written vomit and diarrhea clean up plan. Information left with employee in order to find an approved plan.
0.0
23.
3-501.17; Priority Foundation; In the cooler, sliced turkey breast, sliced tomatoes and lettuce without date labels on them of when they were prepared. All foods that are ready to eat and held over 24 hours must have a date label on them. These items can only be held for a maximum of 7 days and there must be a label to track the date on the foods.
1.5
55.
6-101.11; Core; In the back storage room, the floor is carpet and in bad repair. The wall in this room is incomplete with exposed cut sheet rock. All floors and walls should be finished, smooth, in good repair and cleanable.
1.0
55.
6-501.114; Core; In the food storage room on the bottom level, gas powered scooters/bikes are being stored here. These are unnecessary to the food service operation and should be stored somewhere other then the food storage/preparation areas of the food service establishment.
This report was amended on June 18th, 2021 due to a conversation with Daniel Davis, manager at Riverwood Golf Course and Mission Beef & Brews. He stated that a little while ago Riverwood Golf Course held a charity golf tournament and chicken salad from Tookies was given to the golfers for food. He stated it was such a hit during the tournament that they wanted to offer if to customers through the Mission Beef and brew grill at Riverwood golf course during normal operation. Daniel stated that he would go to the restaurant and purchase a few containers, then bring it back to the grill to sale to their customers. He stated that Tookies was not informed this was occurring and that he was not aware that this is considered whole sale and could not be done without additional agencies being involved. All remaining chicken salad from Tookies has been removed from the Mission Beef and Brews grill and will not be offered for sale again. All future chicken salad will be purchased from their food supplier such as Sysco, US Foods, etc. and never from another restaurant.
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
