McCormick Ranch Golf Club

Inspector's notes

Observed in reach in cooler across from grill in the lower shelf of the unit raw eggs and chicken stored next to prepared blue cheese mayo aioli, and sweet chili aolei. Raw animal product shall be stored below and away from ready to eat foods to prevent cross contamination. Corrective Action: Corrected at time of inspection. PIC discarded ready to eat aolei.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine, while in use and after multiple cycles, during inspection. It was determined that the sanitizer chemical bottle was empty. Bottle was replaced and line was primed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed much damage, peeling, and cracks in FRP and base coving below tables and equipment below equipment and prep surfaces. Please ensure walls and base covings are maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink at the snack shack. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quat test strips in the kitchen for their wiping cloth buckets and 3-compartment sink, which were heavily discolored. Obtain proper quaternary ammonium test strips prior to re-inspection (Friday, May 9th).

Inspector's notes

Observed the dishwashing machine in use with 0 ppm of chlorine sanitizer. Empty sanitizer bottle was replaced and dishwashing machine was primed. Sanitizer must be kept in the concentration as stated on the bottle (50-100ppm).

Inspector's notes

Observed the insulation and gaskets on the cabinet doors in the bar falling off. Please have gaskets repaired. All equipment must remain in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This is the 3rd repeat violation. Observed grease and food debris accumulating on the floors and walls of the cook line. Floors and walls must be cleaned as frequently as necessary to accumulate soils. Please clean floors and walls more frequently. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. In the small prep cooler for the servers, observed containers of cut fruit with cut melons at 47*F, container of sour cream at 46*F, container of cottage cheese at 46*F, and pre-packaged cream cheese cups at 59*F. All temperature controlled for safety (TCS) foods are required to be kept at 41*F or below. Foods had been out of temperature for less than 4 hours and moved to the reach in cooler to cool. Unit was holding between 30-33*F on inspectors min/max thermometer. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed two large containers of cut honeydew, cantaloupe, and pineapple with a date mark of 3/31. Per cook, these were made on 3/31. All TCS, ready to eat foods are only allowed to be held 7 days with day 1 being the day it was prepped. Fruit was embargoed. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed grease and food debris accumulating on the floors and walls of the cook line. Observed old rodent droppings on the floors in the back dry storage area. Floors and walls must be cleaned as frequently as necessary to accumulate soils. Please clean floors and walls more frequently. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed 0ppm chlorine sanitizer in the dishwashing machine after a fresh cycle. Establishment had been using it all morning. Upon inspection, the hose that pulls sanitizer wasn't fully in the bottle low enough to pull sanitizer. Hose was adjusted and machine was primed and the machine was back at 50ppm after a fresh cycle. Sanitizer must be kept within the sanitizer parameters on the bottle (in this case 50-100ppm). Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained At time of inspection, observed the handwashing sink in the bar was draining very slowly. Please have the pvc drain pipe repaired to allow it to drain properly. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a large build up of grease and debris behind the cooking equipment, especially in the corner behind the ovens. Floors must be cleaned as frequently as necessary to prevent food and debris accumulation. Please clean the floors more frequently. Correct By: Correct Prior To Next Routine Inspection