PLANDOME COUNTRY CLUB POOL SNACK BAR

Order for delivery

Inspection history

1. Jul 14, 2026

   ✓

2. Aug 20, 2025

   ✓
   1 violation

   • Miscellaneous, Economic Violation, Choking Poster, Training.

3. Jun 25, 2024

   ✓

4. Jul 22, 2021

   ✓

5. Aug 24, 2019

   ✕
   3 violations

   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Pesticide application not supervised by a certified applicator

6. Aug 31, 2018

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

7. Oct 3, 2017

   ✓

8. Aug 17, 2017

   ✕
   4 violations

   • Insects, rodents present
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.

9. Jul 5, 2016

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Miscellaneous, Economic Violation, Choking Poster, Training.

10. Jul 1, 2016

    ✕
    4 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
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Hot, cold running water not provided, pressure inadequate

11. Aug 7, 2015

    ✓
    1 violation

    • Miscellaneous, Economic Violation, Choking Poster, Training.

12. Jul 31, 2015

    ✕
    7 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Miscellaneous, Economic Violation, Choking Poster, Training.

13. Jul 9, 2014

    ✓
    2 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

14. Jul 10, 2013

    ✓
    2 violations

    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Jul 20, 2012

    ✓

16. Jul 10, 2012

    ✕
    4 violations

    • Hot, cold running water not provided, pressure inadequate
    • Single service items reused, improperly stored, dispensed, not used when required
    • Critical: Potentially hazardous foods such as salads prepared from potatoes or macaroni are not prepared as recommended using prechilled ingredients and not prechilled to 45�F or less as recommended before they are stored on buffet lines.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

17. Jun 24, 2011

    ✓
    3 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • In use food dispensing utensils improperly stored
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

18. Jul 8, 2010

    ✓

19. Jul 1, 2010

    ✕
    10 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Non food contact surfaces of equipment not clean
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • 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)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

20. Jul 24, 2009

    ✕
    5 violations

    • In use food dispensing utensils improperly stored
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

21. Jul 30, 2008

    ✓
    3 violations

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Insects, rodents present
    • 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)