Johnson Park Golf Course

Year by year

Inspections

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

     TCS FOOD - HOT HOLDING

     Potatoes are hot held in hot holding case at120°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Potatoes were discarded during inspection.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Interior of ice machine is visibly soiled with a black mildew-like substance.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged egg salad, chicken salad and tuna salad sandwiches in customer grab and go cooler in dining area are not labeled.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

2. Sep 5, 2025 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     INTENSITY - LIGHTING

     9/5/2025 - The light in the kitchen by the warewashing sinks was observed to be at 6 foot candles and less than the required 50 foot candles. 8/7/2025 - The light intensity in the kitchen by the warewashing sinks was observed to be at 6 foot candles and less than the required 50 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     9/5/2025 - 1. The tile floor and grout throughout kitchen, cookline, and storage areas, is soiled with an accumulation of food splatter and grease. 8/7/2025 - 1. The tile floor and grout throughout kitchen, cookline, and storage areas, is soiled with an accumulation of food splatter and grease. 2. The wall behind adjacent to and behind the stove in the kitchen is soiled with old food splatter.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Aug 7, 2025 Routine · 1 priority, 5 priority foundation, 5 core
   • Serious Priority Corrected on site

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

     The chlorine sanitizer in the dishmachine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The chlorine sanitizer in the dishmachine was replaced and was corrected to a concentration of 100 PPM during inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     1. Interior of ice machine is soiled with a slimy residue. 2. Can opening piercing blade is soiled with food debris.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink by the cookline is not in working order and is unavailable for proper handwashing.

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

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in the kitchen.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at the handwashing sink in the kitchen during inspection.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the kitchen for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was provided at the handwash sink in the kitchen.

     Code 6-301.12

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was stored in the ice bin behind the bar with the handle touching the ice.

     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. Action Taken: Ice scoopy was placed in the ice bin with the handle out of the ice.

     Code 3-304.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Two door prep cooler is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     1. Non-food contact surfaces of fronts and sides of equipment along the cookline are soiled with grease and sticky residue. 2. Soda gun holster soiled with sticky, slimy residue.

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

     Code 4-601.11 (C)

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the kitchen by the warewashing sinks was observed to be at 6 foot candles and less than the required 50 foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     1. The tile floor and grout throughout kitchen, cookline, and storage areas, is soiled with an accumulation of food splatter and grease. 2. The wall behind adjacent to and behind the stove in the kitchen is soiled with old food splatter.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

4. Aug 17, 2024 Routine · 2 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Towels on counter under clean dishes.

     Correction: Discontinue using absobent towels under clean dishes.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Boxes of single service items stored on the floor in the kitchen and the basement.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

5. May 22, 2023 Routine · 3 priority foundation, 4 core, 1 repeat
   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on which food items can be served undercooked, example eggs- any style. .

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Chlorine and quat chemical test kits are not available for checking sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of deli slicer are visibly soiled with old food debris..

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

     1. Bottles and canned beverages in basement are being stored directly under sewage lines that are not shielded to intercept potential drips.

     Correction: Remove food items from this area to an area not subject to contamination.

     Code 3-305.12

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged muffins and grab and go sandwiches are not provided with proper labels.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     1. Black air fryer in room with microwave is not ANSI certified or approved by the department. 2.Fridgeaire beverage cooler being used to store TCS food items is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Action Taken: Sandwiches in unapproved cooler discarded as they were not at proper temperature and it could not be determined when sandwiches were placed into the cooler.

     Code 4-205.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     1. Ceiling in main kitchen has sections of chipping and peeling paint. 2. Utensil rack for holding clean utensils does not have a backboard that is smooth and non-absorbant by being wood laminate panel.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and non absorbent. 1. Remove chipping and peeling paint and repaint. 2. Provide FRP or other non-absorbant, smooth and easily cleanable surface to store clean utensils.

     Code 6-201.16