Tripoli Country Club

Year by year

Inspections

1. Aug 25, 2026 Re-inspection · No items found

   No violations cited.

2. Aug 25, 2026 Re-inspection · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler in cabana is not maintained in good repair. Ambient temperature in lower unit and right side door is 47 degrees. No food is currently being stored in the lower unit or right side door.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Faucet handles at the handwashing sink in the cabana were replaced with handles that are hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds.

     Code 5-202.12 (C)

3. Aug 18, 2026 Routine · 1 priority, 2 priority foundation, 3 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cut lettuce, cut tomatoes, and saurkraut at self-service condiment station in turn hut were cold held at 50-79 degrees °F. Chicken salad and cut melon in turn hut mini fridge (customer area) were cold held at 59-60 degrees F. Hamburger patties and raw tuna (poke) in cabana prep cooler were cold held at 47 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Unsafe food items were discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations in the cabana.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in cabana has a broken cold water handle and is blocked by a step ladder.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Mini fridge in turn hut customer area is not maintained in good repair. Ambient temperature is 65 degrees F. Prep cooler in cabana is not maintained in good repair. Lower doors do not seal and water is leaking onto the kitchen floor from the unit.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Baffle of ice machine in cabana not contacting TCS food is soiled with pink and brown slime.

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at cabana handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

4. Aug 11, 2026 Routine · 2 priority, 2 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw shell eggs in main walk-in cooler are cold held at 46°F. Eggs stored next to door which is opened frequently.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Store eggs in colder area of walk in cooler - away from door.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     DATE MARKING - DISPOSITION

     Cooked corn puree, beef broth, cooked pasta, open container of anchovies, spiced chowder sauce, and green salsa in walk-in cooler have exceeded their date marks.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Items past their date marks were voluntarily discarded during the inspection.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Commercially reduced oxygen packaged fish is being improperly thawed in the packaged, and the package states to remove from package prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of chemicals in spray bottles are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the processes implemented at the food establishment. Many cooked and raw ROP food items observed throughout (cooked short ribs, raw chicken, cured sausage, prosciutto, cured pork, raw steak, raw chicken wings, cooked fish, cooked ham, cooked corned beef, sausage patties, sundried tomatoes, cooked, shaved beef). Person in charge stated facility does sous vide process, and there is evidence of curing for preservation (Prague powder) in the facility.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. All foods reduced oxygen packaged without a variance/HACCP plan were discarded during the inspection as were pickled foods held longer than 7 days. Prague powder was also discarded. All spcial processes without an approved variance and/or HACCP plan shall be discontinued.

     Code 1-105.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Prep cooler next to grill is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Person in charge stated a maintenance technician has been called to repair prep cooler and it is currently not being used to hold TCS foods.

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - NON TCS FOOD - IMPROPER CLEANING

     Ice machine not contacting TCS food is soiled (black substance on baffle).

     Correction: Clean utensil and equipment not contacting TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.

     Code 4-602.11 (E)

5. Dec 12, 2024 Routine · 1 priority, 5 priority foundation, 2 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Pickled vegetables in walk-in cooler and cooked beets in reach-in cooler have exceeded their date marks or are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Items without a date mark were voluntarily discarded during the inspection.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process for chicken has no prior approval.

     Correction: Food improperly prepared shall be discarded. Submit plan with procedures indicated in 3-401.14 (F) for approval by regulatory authority.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - ROP - HACCP PLAN - SUBMITTED TO THE DEPARTMENT

     Reduced oxygen packaging used for various items including soups, sausages, vegetables, meats, sauces, and fish does not have a HACCP plan that was submitted to the department for conditional approval. Additionally, previously approved HACCP plan for reduced oxygen packaging of raw meats has expired by 3 months and no new plan has been submitted for approval.

     Correction: Stop using reduced oxygen packaging until a HACCP plan is approved by the Department. All items reduced oxygen packaged on site, including soups, sausages, vegetables, meats, sauces, fish, and raw meats were voluntarily discarded and dentatured during the inspection.

     Code 3-502.12 (B) (7)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (*asterisk) for salmon that can be ordered undercooked.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink behind bar is used for dumping drink ice and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink behind main bar or men's locker room bar for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Paper towels were placed at main bar and men's locker room bar handwashing sinks during the inspection.

     Code 6-301.12

6. Jul 27, 2023 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (* asterisk) for eggs and burgers which can be ordered undercooked and Caesar salad dressing made with raw egg yolks.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

7. Jul 12, 2023 Routine · 4 priority foundation, 4 core, 1 repeat
   • Not serious Priority Foundation

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     HACCP plan for raw meats/poultry is not being followed or documentation is not available for review by the regulatory authority. 1. ROP raw meats are not being date marked for 7 days as required by HACCP plan. 2. Refrigeration logs and thermometer verification logs are not being maintained as required by HACCP plan.

     Correction: 1. Date mark ROP raw meat/poultry with 7-day date mark. 2. Maintain refrigeration logs and thermometer verification logs as indicated in your HACCP plan.

     Code 1-106.14

   • Not serious Priority Foundation

     APPROVED PROCEDURES - ROP - HACCP PLAN - SUBMITTED TO THE DEPARTMENT

     Reduced oxygen packaging used for various cooked items including soups, sausages, oatmeal, potatoes, ribs, sauces, creamed spinach, chicken, shrimp, roast beef, corned beef and fish does not have a HACCP plan that was submitted to the department for conditional approval.

     Correction: Cease using reduced oxygen packaging for the above-referenced food items until a HACCP plan is approved by the Department. ROP items for which no HACCP plan has been approved were voluntarily discarded during the inspection.

     Code 3-502.12 (B) (7)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement (* asterisk) for eggs and burgers which can be ordered undercooked and Caesar salad dressing made with raw egg yolks.

     Correction: Properly identifiy those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in back prep area of main kitchen.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Whisks and other utensils on the cook line in the main kitchen were improperly stored in a container of stagnant, room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Utensils in stagnant water were removed from cook line and sent to dish machine for washing, rinsing, and sanitizing.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces in the main kitchen are stored on food preparation surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Plastic single-use cups used for scooping beverage ice and ice cream toppings in the pool kitchen are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of main kitchen ice machine, pool kitchen ice machine, deli slicer, and can opener in main kitchen are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)