Hilly Haven Golf Course

Year by year

Inspections

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

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Salmon is stored over turkey in the walk in 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 Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     PRIORITY: Eggs/steak are stored over coleslaw in the walk in 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 Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Mashed potatoes are hot held at 107°F in the left steamwell. The back of the steamwell was left uncovered letting all the heat escape.

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

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being thawed in the packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Several items in the walk in cooler are missing datemarks including but not limited to pork and pico.

     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

     FOOD LABELS - INFORMATION INCLUDES FOOD ALLERGENS

     Sandwiches in the pepsi cooler are missing allergen disclosure.

     Correction: Label information shall include the food source for each major food allergen contained in the food.

     Code 3-602.11 (B) (5)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener pierce and slicer have an accumulation of food debris/residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Various boxes of food are being stored on the floor in the walk in cooler and freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Sandwiches in the pepsi cooler are not listed with ingredients.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use plastic containers are being reused for storing soups.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

2. Jun 2, 2025 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The cookline hood filters are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

3. May 14, 2025 Routine · 4 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands when changing gloves or when changing tasks. Education was provided during the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat pickles with their bare hands. Education was provided and the pickles were discarded during the inspection.

     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 Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY: Sacues in the bottom of the pizza prep cooler are cold held at 46°F. Foods were removed from the cooler during the inspection.

     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 Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: REPEAT: A butane lighter is stored over food and food contact surfaces in the kitchen. The lighter was moved during the inspection.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 2°F. The analog food thermometer read 28°F when it was calibrated in ice water. The thermometer was adjusted to 32°F during the inspection.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     The cookline hood filters are soiled.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Jun 7, 2024 Routine · 5 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling ready-to eat pickles with their bare hands. The pickles were discarded and education was provided on bare hand contact and glove/utensil use.

     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

     PRIORITY: Potato salad is stored under raw shell eggs in the prep cooler. Foods were moved during the inspection.

     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 Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Chili in the steamwell is hot held at 117°F. The chili was reheated to >165°F.

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

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Whipped butter is kept at room temperature for 4-5 hours and then is returned to the walk in cooler. Education was provided and small amounts of whipped butter will be kept out and used up or discarded.

     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 Corrected on site

     TOXIC SUBSTANCES - STORAGE

     PRIORITY: Butane lighters are stored over spices and utensils on a dry storage rack. The lighters were moved during the inspection.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code 7-201.11 (B)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at both restroom handwashing sinks are at 60°F.

     Correction: Water temperature at a handwashing sink shall be at least 100°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing watches on their wrists while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on prep tables in the kitchen. Wiping cloths were placed in the sanitizer bucket during the inspection.

     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 Corrected on site

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     It was observed that eating utensils are stored or displayed where the food or lip contact surface could be contaminated. Utensils were moved so that the handle is sticking up.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)