Tonto Verde Association Golfcourse

Inspector's notes

Observed residue on upper interior surface of the kitchen icemaker bin. Clean/sanitize more frequently. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In the bar, observed several items, including steak sauce bottles stored within the splash zone of the handwashing sink. Items relocated by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available for use at the hand sink in the bar. Towels obtained during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No irreversible high temp measuring device available for the three high temperature mechanical dishwashers. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. An approved thermometer was ordered at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed defrosted ROP packaged raw salmon in the downstairs walk-in fridge. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shredded cheese and cooked chicken in prep table unit with a temperature of 50°F. 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. PIC placed the out-of-temperature foods in the reach-in fridge at time of inspection. Corrective Action: 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 salsa, aoli, cooked corn, house made horse radish all at a temperature of 48-51*F in reach in cooler of cook line. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded items after temperatures were taken. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use... Observed raid rodent repellent, spray insecticide and insect traps in large metal tin by ware washing machine. Person in charge informed they shall not have pesticides in their facility if not done by a certified pest control applicator. Person in charge discarded pesticides at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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..........At bar, employee cutting ready to eat lemons with bare hands. Employee discarded lemon. Instructed employee to wash hands and don gloves to continue with task. Discussed the importance of glove usage when working with ready to eat foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-502.12 (A, B4, C, D2b-e, and E1), P: Reduced Oxygen Packaging, Criteria. 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/3978/Food-Variances .........At salad station in cold holding drawer, reduced oxygen packaged fish. Per manager, establishment reduced oxygen packaged the fish from fresh fish. Fish packages were opened at time of inspection. Discontinue the reduced oxygen packaging of fresh fish. (C) Except for FISH that is frozen before, during, and after PACKAGING and bears a label indicating that it is to be kept frozen until time of use, a FOOD ESTABLISHMENT may not PACKAGE FISH using a REDUCED OXYGEN PACKAGING method. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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. .......At salad station, cut lettuce/ 65*F prepared and cooling in covered container. Employee moved cut lettuce to shallow uncovered pan to walk in cooler to continue the cooling process. Discussed proper cooling methods with employees. (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. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........In prep area, employee cutting raw meat and using dry wiping cloth to wipe hands and knife in between slices. Instructed employee on using sanitizer wiping cloths on in use utensils. Correct By: Corrected At Time Of Inspection