Twin Lakes Country Club

Year by year

Inspections

1. Jan 9, 2026 Routine · 4 priority, 4 priority foundation
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. Observed employee buttering bread while not wearing gloves. Instructed employee wash hands and done gloves to handle RTE foods. Employee then discarded bread.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Observed uncovered containers of raw steak on slotted rack stored above bags of cooked corn beef and italian beef in 1 prep cooler. Informed PIC and PIC then rearange prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed the Devere chlorine sanitize used in dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM. Informed bartender. Bartender tried priming dishwasher. Tested dishwasher again and was 0ppm. Spoke with owner and staff with be using disposable cups or using the kitchen dishwasher to w/r/s and cups. Owner stated they will get a work order in.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CROSS CONTAMINATION

     Observed employee place muddle into strainer in the dump sink at the upstairs bar. Observed muttel was laying on top of straws in strainer. Employee then grabbed muddle and started to smash oranges and cherries in a glass for a customer. Instructed employee to wash rinse and sanitize muddle. Employee then discard the smashed oranges and cherries in the cup. Employee then placed muddle and cup into dishwasher to be W/R/S.

     Correction: Clean food contact surfaces anytime contamination has occurred.

     Code 4-602.11 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Observed cod being improperly thawed by sitting in non-running water. Instructed PIC frozen food needs to be thawed under refrigerationor under cold running water. PIC then place raw cod under cold running.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Observed ROP red snapper sitting in non-running water and in walk in cooler thawing improperly. ROP red snapper observed without bags cut open. Label on the ROP red snapper instruct to cut the bag or remove from fish from packaging before thawing. In addition, unopened bags of raw salmon were observed improperly thawing in non-running water and with bags intact. Provided education to PIC regarding label instructions on proper thawing. PIC discarded ROP salmon and red snapper.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed bags of cooked italian beef and bags cooked corn beef in 1 door prep cooler is improperly date marked. Observed no date marking. Dicussed with PIC and PIC stated they frozen the bags back in Decemeber and thawed out on 1/8/2026. Confirmed the frozen date mark. Instructed PIC to update date once food items are frozen and then are placed into a cooler to thaw. PIC stated they will update the date marks.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - NUMBERS AND CAPACITIES

     During the PI conducted on 5/6/24 owners were informed that in the service area if utilized in the future for prep would require a handwashing sink. Observed staff wearing gloves prepping individual coleslaw, applesauce and tarter sauce. Staff also preps hot holding soups in the service area. Instructed owner to discontinue food prep in the service area until a handwashing sink can be installed in the service area. Owner stated downstairs bar was installed the previous summer. Plans for the remodeling were not submitted to KCPH for review. No handwashing sink is available at the downstairs bar. Instructed owner to discontinue utilzing the 3 compartment sink at the downstairs bar and instead set-up a handwashing sink with soap. Handwashing sink must be installed at the downstairs bar. Owner can us 3 compartment in basement bar for handwashing temporalily. Must discontinue prep until handwashing is installed.

     Correction: Install an approved handwashing sink.

     Code 5-203.11

2. May 6, 2024 Pre-inspection · 1 priority
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Ground Beef, Shredded Chicken in steam table is hot held at 112-125°F. Food was discarded.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)