Phoenix Country Club

Inspector's notes

Observed a flat pan of mussels in the walk-in cooler #1 with no tag present. PIC was able to find the shellstock tag in the office and place the tag with the corresponding harvest of mussels at time of inspection. Also observed shellstock tags stored in the office in several different areas, with no written dates for final sale of the harvest indicated on the tags. Discussed the importance of maintaining shellstock tags organized and labeled properly with PIC. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator along cook line observed a container of cooked chorizo dated 1/22, ham steak dated 1/17, canadian bacon dated 1/22, and roasted garlic aioli dated 1/10. In walk-in refrigerator observed a container of cooked macaroni dated 1/21, mushroom stock dated 12/17. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in freezer observed house-packaged ROP packages of raw sausage and raw pork, dated 12/7 and 10/9 respectively. Per PIC they ROP and freeze these items. PIC voluntarily discarded items. ROP is only allowed for 48 hours. Provided guidance on ROP. Establishment has a current variance for ROP, but this falls outside the parameters in the current variance. Per variance: 1. ESTABLISHMENT APPROVED FOR REDUCED OXYGEN PACKAGING ON 12/28/06. 2. ESTABLISHMENT APPROVED TO ROP THE FOLLOWING FOODS: RAW BEEF AND CHICKEN. 3. PACKAGED PRODUCTS MUST BE KEPT AT 38°F OR LESS IN WALK-IN COOLER. 4. MAXIMUM SHELF LIFE FOR PRODUCT IS 48 HOURS. 5. CHECK FOR SANITATION TECHNIQUES WHEN PRODUCTS ARE BEING BAG CHILLED. 6. CHECK THAT ALL ROP BAGS HAVE PROPER TAGS ON THEM. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection inspector observed a self-service buffet line with open containers of food items (butter, salad items, meats, etc.). There was no protection for these items. Per PIC there are usually sneeze guards but they were recently removed and had not yet been re-installed. PIC placed plastic wrap over containers to protect them from consumers until sneeze guards are re-installed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris on shelfing in meat smoker located in the kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation --- Observed two red sanitizer buckets with sanitizer and wiping cloth reading 0 PPM at main bar located in the dining area. Employee stated sanitizer was from sanitizer dispensing machine. Observed dispensing machine employee described was soap dispenser, confirmed by PIC. PIC instructed employee to refill buckets with quat sanitizer from 3-comp sink located in the kitchen. Quat sanitizer cocentrations shall be between 150-400 PPM. New concentrations for both sanitizer buckets were measured at 300ppm at time of inspection. Correct By: Corrected At Time Of 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. >>Observed food in reach in cooler near salad station area measuring at the following temperature (sliced cabbage/cut lettuce 50 F, Sausage 45 F, grilled chicken at 47 F, chopped tomatoes 48 F, Chopped boiled eggs 48 F, Spinach 52 F. Cooler ambient temperature measured at 52 F. Per person in charge internal temperature were taken the night before. Person in charge voluntarily discarded all the food. Embargoed cabbage, lettuce, tomatoes, eggs, grilled chicken and spinach. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. >>Observed reach in cooler near salad station area with an ambient temperature of 52 F. PIC stated they had not taken temperature of the unit since the night prior to inspection. Refrigeration tech was contacted by person in charge. Until the unit is fixed, PIC said all food will be kept in other functioning walk in unit. Reinspection will occur with in 10 days. Correct By: Correct Prior To Reinspection