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Facility: Turlock Golf & Country Club
Address: 10532 N Golf Link Rd, Turlock, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 2-22-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
2-22-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 4.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) REPEAT: Observed the grip liner for the emergency release of the kitchen walk in cooler is broken / partially missing. Replace. Per staff, work is being contracted out / came and measured the broken area already. Submit photo proof of correction to Loreina.Childress@countyofmerced.com once repair is complete.

(2) REPEAT: Observed the door latch and mechanism for the walk in freezer door is broken / partially missing, no longer fuctions. Repair / replace. Per staff, work is being contracted out. Submit photo proof of correction to Loreina.Childress@countyofmerced.com once repair is complete.

(3) REPEAT: Observed the built in flip top cooler on the cooks line (nearest the double stack convection oven) has multiple cracks in the section liner, door liner cracked, door gapping, and lid is not sealed to unit. Left door handle missing. Right lower section not functioning at all. Repair. Per staff, work is being contracted out / planning to attempt to repair unit to a smooth and easily cleanable commercial grade standard. Submit photo proof of correction to Loreina.Childress@countyofmerced.com once repair is complete.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
2-22-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 4.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) REPEAT: Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve / increase cleaning frequency so as to prevent a visible buildup of dust debris.

(2) REPEAT: Observed the tile window shelf above the main kitchen dishwashing area is in a state of disrepair, not smooth and easily cleanable. Repair. Staff states that repair is being contracted out, in planning stages now.

(3) Observed debris accumulation on the top of the double stack convection oven is less than during the previous inspection. Continue to work on increasing the cleaning frequency / efficacy so as to prevent the accumulation of visible residue.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
2-22-2019 No violations were noted during this inspection. 0.00 This food facility currently meets California Retail Food Code requirements, and is authorized by the Merced County Division of Environmental Health to be open for business. The permit is issued to the current business owner of record and is non-transferable. All violations from the previous inspection have been corrected in the 0123 BAR area of the facility. Good improvement! 0123 BAR


Rating on date 1-22-2019: Unsatisfactory - reinspection required (Total Points: 20.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
1-22-2019 Food shall be stored in an approved manner, in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069) 2.00 Provide adequate and suitable space for the storage of food. Store food at least 6 inches off the floor. Store bulk food not stored in original packaging in containers identifying the food by common name. Food shall not be stored in locker rooms, restrooms, dressing rooms, refuse areas, or mechanical rooms; under open stairwells; under lines on which water has condensed; under leaking water lines, including leaking automatic fire sprinkler heads: or under sewer lines that are not shielded to intercept potential drips.

Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility if outdoor displays have overhead protection that extends over all food items, and if all food items from the outdoor display are stored inside the fully enclosed food facility at all times other than during business hours.

Products that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-use articles. All returned or damaged food products and food products from which the label has been removed shall be separated and stored in a separate area and in a manner that shall prevent adulteration of other foods and shall not contribute to a vermin problem.



Observed multiple boxes of frozen items sitting directly on the floor in the walk in freezer. Ensure that all food is stored on smooth and easily cleanable storage surfaces that are a minimum of six inches off the floor. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. (1) Observed the temperature of the mayonnaise and shredded cheese in the cook line flip top cooler were measured at 43-47°F, and the ambient temperature in the lower portion of the unit was measured at 48°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit turned down, rechecked after 15 minutes, ambient temperature dropped 3 degrees. Continue to monitor cooler to ensure temperatures reach and are maintained at or below 41°F at all times.

(2) Observed the temperature of the liquid eggs in the cook line flip top breakfast items cooler were measured at 47°F, and the ambient temperature in the lower portion of the unit was measured at 47°F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit turned down, rechecked after 15 minutes, ambient temperature dropped 3 degrees. Continue to monitor cooler to ensure temperatures reach and are maintained at or below 41°F at all times.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1) 2.00 All areas shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.

Light fixtures in areas where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided to produce the following light intensity, while the area is in use:
(a) At least 10-foot candles for the following:
(1) At a distance of 30 inches above the floor, in walk-in refrigeration units, and dry food storage areas.
(2) At a working surface on which alcoholic beverages are prepared or where utensils used in the preparation or service of alcoholic beverages are cleaned.
(3) Inside equipment, such as reach-in or under-the-counter refrigerators.
(b) At least 20-foot candles for the following:
(1) At a surface where food is provided for consumer self-service or where fresh produce or prepackaged foods are sold or offered for consumption.
(2) In server stations where food is prepared.
(3) At a distance of 30 inches above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms.
(c) Except in server stations where food is prepared, at least 50-foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Observed light fixture in dry storage area that lacks shatterproof shield. Provide. Light fixtures in area where food is prepared, open food is stored, or utensils are cleaned shall be of shatterproof construction or shall be protected with shatterproof shields and shall be readily cleanable. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed build up of dust debris on fan blade guards on cooler unit in walk-in refrigerator and/or freezer. Improve cleaning frequency so as to prevent a visible buildup of dust debris.

(2) Observed the tile window shelf above the main kitchen dishwashing area is in a state of disrepair, not smooth and easily cleanable. Repair.

(3) Observed broken shelf below "kitty corner" handwashing sink in the kitchen is not smooth and easily cleanable. Facing edges of other shelves in multiple locations is missing or broken, exposing fiber board type material beneath. Repair so as to provide smooth and easily cleanable surfaces in all food and food equipment related storage areas.

(4) Observed debris accumulation on the top of the double stack convection oven. Increase cleaning frequency so as to prevent the accumulation of visible residue.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 4.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed ambient walk in cooler temperature is 41 degrees, but thermometer reading 24 degrees. Replace. Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed floor in entry area of back hallway walk in cooler is in a state of disrepair, not smooth and easily cleanable. Appears as though ramp may have been removed, exposing rough edges and insulation type material. Repair.

(2) Observed the grip liner for the emergency release of the kitchen walk in cooler is broken / partially missing. Replace.

(3) Observed the door latch and mechanism for the walk in freezer door is broken / partially missing, no longer fuctions. Repair / replace.

(4) Observed the built in flip top cooler on the cooks line (nearest the double stack convection oven) has multiple cracks in the section liner, door liner cracked, door gapping, and lid is not sealed to unit. Left door handle missing. Right lower section not functioning at all. Repair.
0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. (114380, 114381) 0.00 A person proposing to build or remodel a food facility shall submit complete, easily readable plans drawn to scale and specifications to the Division of Environmental Health and obtain approval prior to starting any project. REMINDER: Please submit specification sheets for new equipment to be installed PRIOR to installation for review and approval. If the hood has not been balanced within the last five years, recommend an air balance report be obtained and submitted with the spec sheets for any new equipment especially to be installed under the hood area. 0103 FOOD ESTAB. W/FOOD PREP 150+ SEATS
1-22-2019 An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) 2.00 Provide hot and cold water under pressure through a mixing valve to each sink compartment. The water supply shall be from a water system approved by the health officer or the state department. An adequate, protected, pressurized, potable supply of hot water, at least 120°F, and cold water shall be provided.

Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Handwashing facilities shall be sufficient in number and conveniently located so as to be accessible at all times for use by food employees
Observed water temperature at bar three comp sink initially measured at 113 degrees. Hot water heater adjusted, rechecked at end of inspection, now at 123 degrees. Provide hot and cold water under pressure through a mixing valve to each sink compartment. Hot water shall be at least 120ºF. Warm tempered water may be substituted for hot and cold water at handwashing sinks. Corrected during inspection. 0123 BAR
1-22-2019 The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114192.1, 114193, 114193.1, 114195, 114197, 114199, 114201, 114269) 2.00 All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Observed lack of one inch minimum air gap between the drain lines under the bar area three compartment sink and the rim height of the floor sink. Repair or modify drain lines so that the distance between the lowest edge of the drain lines and the height of the floor sink rim allows for a minimum of a one inch air gap. 0123 BAR
1-22-2019 All food shall be separated and protected from contamination. (113984, 113986, 113988, 113990, 114060, 114067, 114069, 114077, 114079, 114089.1 (c), 114143 (c)) 2.00 Destroy all contaminated food. All food shall be prepared, stored, displayed, dispensed, placed, transported, sold, and served as to be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other contamination.
If unpackaged food is displayed and sold in bulk in other than self-service containers, then it shall be served by an employee of the food establishment directly to a consumer and shall be displayed in clean, sanitary, and covered or otherwise protected containers.
For bulk customer self-service food items, such as salad bars, buffet type foods, and other ready-to-eat food, install sneeze guards that intercept a direct line between the customer's mouth and the food being offered, dispense from approved mechanical dispensers, or employ other effective means to protect ready-to-eat food from contamination.
Protect all cartons, boxes, or other materials used in the packaging of any food from dirt, vermin, and other forms of contamination or adulteration.
(1) Observed an ice scoop being stored in the bin with the ice to be used in the drinks served from the bar. Cease this practice. Store scoops and utensils in such a way so as to prevent the potential contamination of food.

(2) Observed scoop being stored in the bin with flour/sugar in the bulk storage area at the rear of the main kitchen. Cease this practice. Store scoops in such a way so as to preclude the possibility of handles coming in contact with food items.
0123 BAR