Old Timers Athletic Club

Year by year

Inspections

1. Jul 15, 2026 Re-inspection · No items found

   No violations cited.

2. Jul 10, 2026 Routine · 2 priority, 2 priority foundation, 1 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     No handwashing was available and food operations were underway.

     Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands. Action Taken: Handwashing station was set up and all employees washed hands. Education provided on hand wash station being operational and employees washing hands prior to any food operations.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PHF/TCS, COLD HOLDING

     Cheese curds in refrigerator are cold held between 56-59°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Cheese curds were placed on sheet pans and moved to the walk-in cooler to bring temperature down quickly during inspection.

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

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE

     Handwashing sink observed to have no water during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Action Taken: Water was added to the temporary hand washing station during inspection.

     Code 5-205.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

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

     Correction: Provide single-use toweling or other approved devices at handwashing sink to facilitate proper handwashing. Action Taken: Paper towel was obtained and provided at employee hand washing sink during inspection.

     Code 6-301.12

   • Not serious Core Corrected on site

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - ALTERNATIVE METHODS

     No alternative manual warewashing equipment is provided for on site warewashing.

     Correction: Discontinue use of this utensil or equipment until an alternative method for manual warewashing is approved by the department. Action Taken: Operator will use warewashing facilities inside kitchen at Festival Hall for this event.

     Code 4-301.12 (C)

3. Sep 20, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     Burgers in cooler are cold held at 49-51°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Ice added to cooler during inspection.

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

4. Jul 12, 2024 Routine · No items found

   No violations cited.

5. Sep 16, 2023 Routine · 1 priority
   • Serious Priority Corrected on site

     PHF/TCS, COLD HOLDING

     Sour cream, salsa, and shredded cheese are cold held out on counter at 60°F, 62°F. and 54°F. Taco Meat is cold held in a cooler at 56°F.

     Correction: Maintain cold potentially hazardous foods at or below 41°F Action Taken: Moved sour cream, salsa and cheese on ice, or in cooler at time of inspection. Taco meat put back on grill for reheating

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