Bent Tree 19th Hole Restaurant Health Inspections

Week of Score Noted Violations
No. | Description of code requirement not in compliance | Occur
3/8/2022 90-A 4-1A Food separated and protected 1
14B Utensils, equipment and linens: properly stored, dried, handled 1
6/23/2021 90-A 6-1A Proper cold holding temperatures 1
15C Nonfood-contact surfaces clean 1
10/22/2020 96-A 11D Thermometers provided and accurate 1
15A Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
1/28/2020 99-A 15C Nonfood-contact surfaces clean 1
12/14/2018 91-A 2-1C No bare hand contact with ready-to-eat foods or approved alternate method properly followed 1

*Red indicates this violation is a known risk factor for foodborne illness.
6/18/2018 100-A
12/18/2017 96-A Proper eating, tasting, drinking, or tobacco use
6/9/2017 92-A 4-2A Food stored covered

5-2 Consumer advisory provided for raw and undercooked foods
12/14/2016 95-A - Consumer advisory provided for raw and undercooked foods

- Adequate ventilation and lighting; designated areas used
1/28/2016 96-A Food storage on the floor in the walk in cooler. Storage must always be 6 " off of the floor. New Violation.

Observed jacket on utensil storage rack and a phone on the prep table. Employee items must be stored separately from food and food service equipment. Corrected On-Site. New Violation.
7/1/2015 93-A 1. Sanitizer for ware washing at 0 ppm chlorine. Must be 50-100 ppm. The 3 comp sink was set up to sanitize until the machine could be repaired.

2. Observed employee preparing food wearing a ring with stones. The only jewelry allowed on hands and arms is a plain band ring. The ring was removed.
1/2/2015 97-A 1. Must install back-flow prevention device for hose bibb at back door with hose attached.

2. Employee phone on the prep cooler top. Employee items must be stored separately from food and food service equipment. Phone was moved.
7/22/2014 91-A Observed potato soup cooling in a large container in the walk-in cooler at 86F. The person in charge stated that she had arrived at 1 pm and that it was prepared before she arrived. The time was 3 pm. Potentially hazardous food must get from 135F to 70F within 2 hours. The soup was discarded. When cooling, break the soup into shallow containers, use an ice bath or ice wand to ensure proper cooling.
3/18/2014 91-A Observed employee handle raw chicken with gloves on, then the employee changed gloves to start another task. The employee was stopped and directed to wash hands. After touching raw potentially hazardous food, one must wash hands, not just change gloves, before performing another task.
10/9/2013 95-A 1. Certified Food Safety Manager certification expired 5 months prior to inspection. Recertify ASAP.

2. Food scoop in corn meal does not have a handle. All food scoops must have a handle and it must extend out of the food.
5/6/2013 93-A 1. Observed cooked potatoes 1 day past discard date. The potatoes were discarded. Person in charge must monitor dates and ensure that items are discarded where necessary.

2. Observed water pooled on floor in the walk-in cooler and drips on the ceiling. Rain water from a leak is considered not-potable water, and cannot come into contact with food. Repair the leak ASAP. Beer was moved away from leak.
1/18/2013 91-A Observed peppers stuffed with cooked rice and ground beef in a cold oven. The employee stated that the peppers were placed in the oven from the previous shift before 2 p.m., and she was directed to turn the oven on at 3 p.m. The peppers were at 78F. The peppers were discarded. Once a dish is prepared, it should be placed in cold storage if it is not going to be cooked immediately.
8/22/2012 94-A 1. Observed several cans dented on the seam. Store dented cans separately from cans for use until they can be returned to supplier.

2. Chicken salad in the walk-in cooler in a large container at 63F. Person-in-charge stated that it had been in the cooler for 1 hour. To properly cool, place in a shallow container or an ice bath to ensure the potentially hazardous food gets from 135-41F within 6 hours.
5/8/2012 96-A 1. Observed water pooled on floor in the walk-in cooler and a large container of water under the vent which indicated a leak from the roof. Rain water from a leak is considered non-potable water, and cannot come into contact with food. Repair the leak ASAP.

2. Observed build-up of food on the blade of the can opener. Clean the opener more frequently.
12/27/2011 90-A 1. Observed employee prepare a sandwich with bare hands. Bare hand contact is not allowed with ready-to-eat food.

2. Employee items (phone and keys) must be stored separately from food and food service equipment.
8/5/2011 93-A 1. Chlorine sanitizer not at proper minimum strength for manual warewashing. Use 3-comp sink to sanitize until repaired.

2. Observed employee wash hands in the vegetable sink. This sink is for washing vegetables and can be used for no other purpose.
3/4/2011 96-A Observed cutting board in clean storage not clean to sight and touch. Insure all equipment is cleaned before placing in storage. Corrected on-site.
8/27/2010 99-A Observed in use knife, soaking in sanitizing solution. Store knife in the cooler or on a clean surface and wash, rinse and sanitize on a regular basis with the maximum time not to exceed 4 hours.
3/26/2010 91-A Homemade chili in hot holding sham not properly reheated to 165 F. Potentially hazardous food not commercially prepared must be reheated to 165 F for 15 seconds within 2 hours. Item was discarded at time of inspection. Person-in-charge to ensure employees are trained in proper reheating procedures.
10/2/2009 92-A Unauthorized personnel in kitchen area. A very small baby was in the kitchen.
Wipe cloths not stored in sanitizing solution between uses.
Leaks in cooler should be repaired.
6/12/2009 91-A Potentially hazardous food not held at proper temperature. Cold holding must be at 41 F or below.
2/12/2009 96-A Do not use hand wash sink as dump sink.
Containers used for hot holding should be made of durable materials
9/26/2008 91-A Improper thawing method- no ability to do a rapid thaw in facility-must only thaw in cooler.
Various raw meats on vegetable sink. The vegetable sink must only be used to wash vegetables.
Drainage line from W/I cooler cannot drain into 3 compartment sink.
Gloves improperly used.
6/16/2008 95-A Tea urn should be washed, rinsed, then sanitized.
Food Permit must be posted.
12/17/2007 94-A Sanitizer for wipe cloths not at proper concentration.
Need test strips for Quat sanitizer.
Must install air-gap for vegetable and 3- comp sink.
Light in dry storage must be shielded or shatterproof.
7/13/2007 90 Reinspection
Potential for cross contamination. Employee cleaned raw meat container in vegetable sink.
Need test strips for Quat sanitizer used for wipe cloths.
Wipe cloths not stored in sanitizing solution.
Employee items stored on top of food service equipment,
6/12/2007 78 All food scoops must have handles.
Raw potentially hazardous food stored over ready to eat food in several locations in facility.
Potentially hazardous food not held at proper temperature. Soup at 100 degrees F. must be 135 degrees F. or above.
Beverage dispensing nozzles must be cleaned.
Vent hood and vents in W/I cooler must be cleaned.
All exterior doors must be sealed. Repair screen on kitchen door.
2/26/2007 83 Approved handsink missing from kitchen
Food stored directly on floor
Tests strips for wipe cloth sanitizer not provided
Wipe cloths stored outside sanitizer when not in use
Non-food contact surfaces need refinished/replaced
Supplies for handwashing not provided
Cooler floor needs replaced
Light fixtures lacking required shielding/shatter resistant bulbs
Permit, Choking Posters, and Report not posted in public view
7/18/2006 92