NEWMAN GOLF COURSE

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Inspection history

1. Jul 15, 2026

   ✓

2. Aug 14, 2025

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

3. Oct 1, 2024

   ✓

4. Aug 19, 2024

   ✕
   2 violations

   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

5. Aug 29, 2023

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Aug 18, 2022

   ✓

7. Aug 8, 2022

   ✕
   1 violation

   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

8. Aug 27, 2019

   ✓
   1 violation

   • Insects, rodents present

9. Aug 3, 2018

   ✓

10. Jun 27, 2017

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

11. May 10, 2016

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

12. Jun 17, 2015

    ✓

13. Jun 12, 2014

    ✓

14. May 9, 2014

    ✕
    2 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

15. May 9, 2013

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

16. Jul 11, 2012

    ✓

17. Jun 9, 2011

    ✓

18. May 25, 2011

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

19. May 13, 2010

    ✓
    1 violation

    • Pesticide application not supervised by a certified applicator

20. May 7, 2009

    ✓

21. Apr 24, 2009

    ✕
    1 violation

    • Critical:Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.

22. Apr 24, 2008

    ✓
    1 violation

    • Single service items reused, improperly stored, dispensed, not used when required

23. May 9, 2007

    ✓

24. May 12, 2006

    ✓

25. May 5, 2005

    ✓