RINCONADA HILLS CLUBHOUSE

*REPEAT VIOLATION* 1. Food safety manager certificate not provided during inspection. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times 2. Food handler training not provided during inspection. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

No hot water was provided at all the sinks at the beginning of inspection. Per PIC, there has been issues with the thermostat that controls the hot water. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS]: PIC adjusted the thermostat and hot water was provided (120F at 3 comp sink and prep sink; 100F at hand sink) by the end of inspection.

*REPEAT VIOLATION* Several open bags of dry food at the dry storage area next to cook line. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Dish machine was dispensing 0 ppm of Chlorine sanitizer. Chlorine bottle observed empty. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. [COS]: PIC provided a new Chlorine bottle and dish machine was observed dispensing at least 50 ppm of Chlorine by the end of inspection.

Scoop handle was in direct contact with white sugar in storage container. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.

Maximum water temperatures at prep sink and 3 comp sink measured at 105F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

REPEAT VIOLATION 1. Food safety manager certificate not provided during inspection. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times 2. Food handler training not provided during inspection. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Several open bags of dry food at the dry storage area next to cook line. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.