Pinnacle Peak Country Club

Inspector's notes

Establishment's high temperature sanitizing dish machine observed in use sanitizing pans and cutting boards. After running the high temperature dish machine multiple times the maximum final rinse sanitizing surface temperature reached 158.9°F.

Inspector's notes

Observed garlic butter date marked 5/15 and roasted garlic dated 4/29 in reach-in cooler. Observed roasted peppers dated 5/10 in the walk in refrigerator. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking, including garlic-in-oil mixtures, must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). Person in charge discarded foods at time of inspection. Corrective Action: Corrected at time of inspection. Repeat Violation:2nd.

Inspector's notes

Establishment's testing device for the dish machine only measures temperature or holds to lock temperature before reading. The thermometer is not able to record the maximum final rinse sanitizing temperature of the high temperature sanitizing dish machine.

Inspector's notes

Observed garlic butter and roasted garlic in reach-in cooler bearing date markings from 10 days prior. Ready-to-eat, time/temperature control for safety (RTE/TCS) foods requiring date marking, including garlic-in-oil mixtures, must be date marked within 24 hours and sold or discarded after 7 days (including the day they were made as day 1). Person in charge discarded foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In combi oven, cooked beef with internal temperature of 102*F-120*F. Per manager, beef was baked to proper temperature and discarded after lunch service/4 hours. Recommended using time as a public health control or adjusting temperature settings of oven to ensure proper hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two door reach in refrigerator, container of uncovered raw shell eggs stored above ready to eat foods and packaged chub of raw hamburger stored in same container as ready to eat bacon. Container of raw shell eggs were moved to bottom shelf and raw hamburger was moved to separate container to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of prep table cooler, cooked sausages/ 50*F and in cold holding drawers, raw hamburger/ 47*F, pico salsa/ 49*F out of internal temperatures. Per employees, TCS foods were in cold holding units within normal time parameters. Instructed employee to fill empty spaces in units with containers and provide ice baths to rapidly cool sausages, salsa and hamburger to proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Action: Corrected at time of inspection.

Inspector's notes

At unapproved outdoor grilling station on course, employees handling food items without washing hands due to no handwashing sink available. Discontinue use of outdoor grill station. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

At expo area for bars, handwashing sink being used as dump sink. Fruit slices, straws, and ice were removed from handwashing sink. Discussed with employees to discontinue use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use 3 compartment sink, at food contact surfaces, quat sanitizer with a concentration >400ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer is to be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At expo station, in four door refrigerator, TCS foods (sour cream, milk, pesto cream, shredded cheese) with internal temperatures of 48*F-50*F. Per manager, TCS foods were in refrigerator >4 hours. Sour cream, milk, pesto cream, shredded cheese were discarded. See embargo form. Ambient temperature of four door refrigerator was 47.8*F, 45.6*F, 47.9*F, 46.8*F, taken with inspector min/max irreversible thermometer. Repair company was called at time of inspection. Discontinue storing of TCS foods in refrigerator until able to maintain proper cold holding temperature throughout the day, especially at busy times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in bottom portion of prep table cooler, sausage patties/50*F, sausage links/49*F, hash browns/52*F cooling in covered shallow containers. Per manager, TCS foods were placed in prep table cooler <4 hours. Manager uncovered containers of sausages and hash browns and moved to walk in cooler to continue the cooling process. Discussed proper cooling methods with manager. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing. .......In main bar handwashing sink and cook line handwashing sink, ice and food debris in basin of sinks. Instructed employees that a handwashing sink is to be used for handwashing only. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination. .........On cook line, in bottom portion of prep table cooler, and in tall reach in refrigerator in back kitchen, container of raw shell eggs and flat of raw shell eggs stored over ready to eat foods. Container and flat of raw shell eggs were moved to bottom shelf and ready to eat foods were moved above raw shell eggs. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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. ..........In walk in cooler, in covered containers >6 inches deep, cooked chili with internal temperatures of 46*F-55*F. Per date sticker and manager, chili was prepared the previous day. Containers of cooked chili were discarded. See embargo form. Discussed proper cooling temperatures and methods with manager. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5oC (41oF) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ..........At in use main warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After several cycles of machine, water was emptied and several cycles run, chlorine sanitizer with a concentration reading of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection