Mid Vallee Golf Course-restaurant

Year by year

Inspections

1. Aug 6, 2026 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener pierce soiled with food residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing smart watch while prepping 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

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

     Wiping cloth used for wiping surfaces stored on true cooler.

     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

     Ninja pizza oven is not NSF/ANSI approved.

     Correction: Replace pizza oven with an NSF/ANSI approved pizza oven.

     Code 4-205.11

2. Jul 31, 2025 Routine · 2 priority, 2 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     PRIORITY/REPEAT: Sandwich in the new air cooler was cold held at 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Sandwiches were discarded during the inspection.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Tartar sauce was past its 7 day datemark. Discarded during the inspeciton.

     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.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     PACKAGE INTEGRITY

     There were several dented cans stored in the basement dry storage area.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated. Retrain staff to ensure they are not accepting dented cans.

     Code 3-202.15

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There are some chipped cambros that should be replaced as new ones are ordered.

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

     Code 4-501.11 (A)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor under the prep cooler and counters has an accumulation of dirt, dust and debris.

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

     Code 6-501.12

3. Nov 21, 2024 Follow Up · 3 core, 3 repeat
   • Not serious Core Repeat

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

     Wiping cloth used for wiping surfaces stored on the counters.

     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 Repeat

     VENTILATION HOOD SYSTEM - FILTERS

     The filters for the hood have holes in them.

     Correction: Replace the filters to prevent grease and other contaminates from entering your hood.

     Code 4-202.18

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board for the prep cooler is scored and discolored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

4. Aug 21, 2024 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Croissant Sandwiches in the display sandwich cooler were cold held at 48°F,

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Sandwiches were cooled back under 41°F.

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

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being thawed in the packaging. That packaging states to removed the salmon from the packaging prior to thawing.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

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

     Wiping cloth used for wiping surfaces stored on the counters.

     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

     VENTILATION HOOD SYSTEM - FILTERS

     The filters for the hood have holes in them.

     Correction: Replace the filters to prevent grease and other contaminates from entering your hood.

     Code 4-202.18

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The cutting board for the prep cooler is scored and discolored.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

5. Aug 28, 2023 Routine · 2 priority, 4 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     PRIORITY: Hot dogs were stored in the grab and go case at 115°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 - HOT HOLDING

     PRIORITY: Beer Cheese Dip was stored in a crock pot at 115°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

     DATE MARKING - DISPOSITION

     PRIORITY: Lettuce was datemarked for 8/25 and was discarded by the time of the inspection on 8/28.

     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.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     THAWING

     Cheesecake was being thawed on the counter.

     Correction: Adjust procedures or methods to properly thaw foods. Since cheesecake cannot be run under water the product will need to be put in the cooler several days in advance to ensure proper cooling.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can opener pierce was soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     The handwashing sink did not have hot water at the time of the inspection.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handsink had a sanitizer bucket stored in it. This could cause the dilution of the sanitizer concentration as well as prevent proper hand washing.

     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

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)