Food Inspections

CHATTAHOOCHEE COUNTRY CLUB

Inpection Notes

5-2 Violation of Code: [511-6-1-.04(7)(e)] Salmon offered undercooked per PIC not disclosed (marked with star/asterisk). Menu must have disclosure for each item offered undercooked. COS: Menu marked with star Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Hotel pans of rice, beef stroganoff, and corn on the cob leftover from buffet on Sunday did not bear a date marking. Foods prepped in house must bear a date label if kept for over 24 hours for a maximum of 7 days starting with the day of prep as day 1. COS: Date labels written on top of wrap for hotel pans. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(h)] Sandwich meats (turkey, ham, etc.) found in bottom drawer of sandwich line unit were marked open on 2/21. Today's date 2/28 is 8 days from 2/21. Food can be kept for a maximum of seven days starting with day of prep as day 1. COS: Food voluntarily discarded. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Wiping cloths throughout the kitchen were stored after use on prep surfaces, sinks, tables, etc. Sanitizer buckets were found to contain no concentration of chemical sanitizer used for cleaning. Quat dispenser found to be empty. Cloths in use for wiping counters and other equipment surfaces must be held in chemical sanitizer solution at a concertration specified under DPH rule 511-6-1-.05(6)(n) between use. COS: Wiping cloths were moved to bucket and new bottle of chemical sanitizer was added allowing proper concentration to dispense into buckets. Corrected On-Site. New Violation. 15A Violation of Code: [511-6-1.05(6)(a)] Hinge on makeline cooler broken adjacent to stove allowing cold air to escape. Equipment components such as doors, seals, hinges, etc. need to be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Cold holding temperatures may be affected. Recommend long term storage on ice until fixed. New Violation.

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