Turtleback Golf Enterprises

Year by year

Inspections

1. Dec 4, 2025 Routine · 2 priority, 4 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Corrective action: staff was provided training and for the remainder of the inspection handled RTE food correctly.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

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

     The chlroine sanitizer in the banquet dishwasher 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. Corrective action: sanitizer bottle was empty. New sanitizer bottle was installed and machine was primed. Then the sanitizer tested in the acceptable range.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in the Fryer prep cooler were improperly date marked. The food did not have date marking. Facility was closed for Thanksgiving through the weekend all food was prepped on Monday, however, the prep cooler

     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. Corrective action: all items were date marked

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surfaces of the ice machine in the basement are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the cookline area has a sanitizer bucket in the basin. Having the sanitizer bucket in the sink causes the sanitizer water to get contaminated with the handwashing water. Sanitizer bucket cannot be stored in the sink basin.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Corrective action: sanitizer bucket was moved during the inspection. Sink was fully available for proper handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing because it is blocked with a colander in the sink basin. Handwashing sinks can only be used for handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Corrected during the inspection by removing the colander.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling is available at employee handwashing sink, in the banquet bar area, for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area. Corrective action: Cup of water without a cover had a cover and straw added during the inspection.

     Code 2-401.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of food are stored on the floor in the walk-in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Chest freezer has a broken edge on the lid and is not easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     The cart handle located in kitchen area has a handle that is held together with electrical tape. The handle is no longer easily cleanable.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - CLEAN LINENS

     Pot holders observed in food prep kitchen area are soiled. Pot holders are no longer cleanable and need to be replaced.

     Correction: Keep linens in a clean condition free from food residue and other forms of contamination. The two pot holders that were soiled were discarded during the inspection and replaced with new pot holders.

     Code 4-801.11

2. Apr 4, 2024 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterisks (*) by each item that could be served undercooked and by the statement at the bottom of each page.

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

     Code 3-603.11 (B)

3. Feb 22, 2024 Routine · 2 priority, 3 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Seasoned butter in is cold held at 60°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at 25 PPM in the banquet bar. Dishwasher cannot be used for sanitizing dishes until the sanitizer is in the acceptable range.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. When dishwasher is fixed contact our department for a re-inspection.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Italian dressing made on-site is improperly date marked. Italian dressing is required to be date marked because it is made on-site.

     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

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the asterisks (*) by each item that could be served undercooked and by the statement at the bottom of each page.

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

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring chlorine sanitizer concentration in the kitchen, banquet bar, main bar, or 19th Hole bar.

     Correction: Provide a test kits to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Homestyle vacuum sealer is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the basement near the walk-in cooler for beer.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12