Mesa Golfland

Inspector's notes

Observed hotdogs and crumbled, cooked sausage with an internal temperature of 50*F using probe thermometer. The Person in charge (PIC) stated they had been there since the day prior. PIC discarded at time of inspection. See embargo form. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an unapproved snap trap near the soda syrup storage area. Discussed approved traps with person in charge (PIC) who will speak with their pest control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Boxes of cheese sauce/nacho cheese stored directly on the ground. Person in charge (PIC) moved them to the shelf at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single service boats and containers that were uncovered and upright with debris in them. Discussed covering containers or storing upside down to reduce risk of contamination. Person in charge (PIC) had employee store properly at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a missing ceiling tile in the storage area above food containers. Person in charge stated they are in the process of fixing the tile. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed a buildup of dust and debris on equipment vent covers, ceiling tiles, and electrical wiring throughout the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed (2) spray bottles with cleaner in them that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC used a marker to write the name of the cleaners on the spray bottles at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple area in the kitchen on the ceiling where the accumulation of dust and debris is high enough to fall and contaminate food. Please clean the ceiling and maintain cleanliness to sight and touch. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMCToolbox---Approved-Source. ----- In walk-in cooler, observed a container of shredded cheese with greyish organic growth throughout resembling mold. Also observed RTE peppers and onions with organic growth covering the foods. PIC voluntarily discarded all items at time of inspection (see embargo). Food items must be unadulterated and honestly presented to prevent contamination Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. 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 employee sanitizing a pizza trays by dipping the container in the quat sanitizer for approximately 1 second before placing on the drainboard to dry. PIC was advised that quat sanitizer requires 60 seconds of contact time to effectively sanitize. PIC had the container and recently washed utensils placed back in the sanitizer for 60 seconds at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ------- Establishment is using quat sanitizer but does not have chemical test strips to measure concentration. Discussed the importance of using a chemical test strip to ensure quat is maintained at the proper concentration per manufactures recommendations (200ppm). PIC purchased new test strips at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMCToolbox---Approved-Source. ----- In walk-in cooler, observed sealed bags of romaine lettuce with dark mushy pieces mixed throughout and an opened can of RTE mushrooms without a date mark that had white, black, and grey fuzzy growths on them resembling mold. PIC voluntarily discarded all items at time of inspection (see embargo). Food items must be unadulterated and honestly presented to prevent contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. 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 an employee wash and rinse pizza pans and utensils then store clean without sanitizing. Discussed proper sanitization of food contact surfaces and 3 comp setup with the PIC. Employee properly sanitized the dishes at the time of inspection. Discussed the importance of properly sanitizing food contact surfaces and utensils. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ------ Observed food debris on multiple shelving units in the walk in cooler. Clean areas and maintain a regular cleaning frequency to prevent buildup. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained ------ Establishment does not have sink plugs to allow all 3 sink basins to be filled to support proper ware washing. Advised PIC to obtain an adequate supply of drain plugs so that all sink basins may be filled at the same time. Correct By: Correct Prior To Next Routine Inspection