The Country Club at DC Ranch

Inspector's notes

Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with Chef that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Inside main bar handwashing sink being used as dump sink. Items were removed from handwashing sink. Maintain a designated handwashing sink for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use mens bar warewashing machine, no detectable chlorine sanitizer at dishware surfaces. Manager exchanged mostly empty sanitizer bottle with full sanitizer bottle, machine was primed and re-run and unable to reach proper chlorine concentration of 50-100ppm. Discontinue use of mens bar warewashing machine until repaired and use main warewashing machine. Chemical company was contacted at time of inspection. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** In downstairs employee cafeteria, in hot/cold unit, TCS foods (cut tomatoes, sliced tomatoes, cut lettuce, cottage cheese) with internal temperatures of 48*F-60*F. Per employees, TCS foods were unit <4 hours. Tomatoes, cut lettuce, cottage cheese were discarded for quality. Recommendation use of metal containers and using time as a public health control for TCS foods in employee cafeteria. In main kitchen, in small reach in cooler on expo line, cut fruit, dairy with internal temperatures of 50*F. Ambient temperature of unit was 44.7*F, taken with inspector min/max thermometer. Facilities adjusted ambient temperature and TCS foods had dropped to internal temperatures <41*F. 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

Throughout cook line and prep area, dry and wet wiping cloths stored on in use cutting boards and utensils in between uses. Wiping cloths were moving to quat sanitizer wiping cloth buckets for storage in between uses. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, slicer with accumulation of food debris on blade. Per employees, slicer was not used today and stored as clean. Slicer was disassembled to be warewashed again. Discussed more frequent monitoring of food equipment after warewashing and before being stored to ensure cleaned properly. All food-contact surfaces are to be cleaned to sight and touch. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: 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. Addl Notes: Second Consecutive Violation. At in use main warewashing machine, high temperature final rinse with temperatures of 154*F, 154*F, 154*F using inspector min/max irreversible thermometer, at dishware surface. At in use main bar warewashing machine, high temperature final rinse temperatures of 158*F, 155*F, 154*F using inspector min/max irreversible thermometer, at dishware surfaces. Discontinue use of high temperature warewashing machines until repaired; will use 3-compartment sink for warewashing. Repair company was called at time of inspection. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In downstairs employee cafeteria, in hot/cold unit, TCS foods (cut tomato mixture, sliced tomatoes) with internal temperatures of 55*F-78*F. Per employees, TCS foods were unit <4 hours. Tomato mixture and sliced tomatoes were discarded for quality. Recommendation for hot/cold unit: do not place both hot and cold items immediately next to each pan and do not double pan TCS foods to ensure ice bath is in contact with food containers. 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

At men's bar warewashing machine, no chlorine test strips for monitoring sanitizer solution. Provide chlorine test strips before re-inspection. Maintain chlorine test strips available for use at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On cook line, employee handled raw fish with gloved hands, then continued handling utensils with same gloved hand, without a handwashing in between each task. Instructed employee to remove gloves, wash hands, and don new gloves 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use main warewashing machine, high temperature final rinse with temperatures of 150*F, 155*F, 156*F, 156*F, using establishment and inspector min/max irreversible thermometer, at dishware surface. Manager adjusted high temperature at booster and after several cycles, final rinse of 166*F was reached. At men's bar high temperature warewashing machine, high temperature rinse was 149*F, 155*F, and 160*F after third cycle. Repair company was called for high temperature machines on site. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature is to reach at least 160°F as measured by an irreversible registering temperature measuring device to destroy pathogens that may remain on such surfaces after cleaning. Corrective Action: Corrected at time of inspection.

Inspector's notes

On main cook line, in middle prep table cooler, TCS foods (cooked potatoes, cooked rice, cooked vegetables, cut leafy greens) with internal temperatures of 48*F-53*F. Per employees, TCS foods were in prep table >4 hours. TCS foods (cooked potatoes, cooked rice, cooked vegetables, cut leafy greens) were discarded. See embargo form. Ambient temperature of prep table cooler was 50*F. Discontinue use of prep table cooler for storing of TCS foods until repaired. Repair company was called at time of inspection. 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

At buffet, TCS cold items (cut tomatoes, hard boiled eggs not in shell) and hot deli meat sandwiches using time as a public health control. Establishment does not have a written time as a public health control procedure. A time control procedure was written at time of inspection. Maintain written procedure available for viewing at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At men's lounge bar, employee used bare hands with ready to eat fruit garnish for customer drink. Employee discarded garnish, washed hands, and donned gloves to continue with task. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In bakery in two door reach in cooler, open flats of raw shell eggs stored over containers and packages of ready to eat foods. All raw animal proteins must 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

In walk in cooler, meat and vegetable mixture/ 98*F cooling in uncovered container >6 inches deep.TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. In bakery, shelving, outside of storage bins, and nonfood contact surfaces of mixing equipment with accumulation of food residues. Maintain clean to prevent residue build up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In walk in cooler, packaged raw chicken stored over packaged raw pork and raw beef. Manager moved raw beef and raw pork to another shelf to prevent contamination from raw chicken. All raw animal proteins must 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

Second Consecutive Violation. In bakery, shelving, outside of storage bins, and nonfood contact surfaces of mixing equipment with accumulation of food residues. Maintain clean to prevent residue build up. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 main bar handwashing sink, no handwashing soap available. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 main bar handwashing sink, no hand drying towels available. Hand drying towels were provided at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Correct By: Corrected At Time Of Inspection

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. ..........At main bar, at in use high temperature warewashing machine, at food contact surfaces, high temperature readings of 150*F, 153*F and 153*F, taken with inspector min/max irreversible waterproof thermometer. Discontinue use of high temperature warewashing machine until repaired. Repair company was called at time of inspection. Main kitchen warewashing machine will be used for warewashing of glassware and dishware until bar machine is repaired. Discussed more frequent monitoring of high temperature of warewashing machine, especially at start of day and after periods of inactivity. After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (B) Hot water mechanical operations by being cycled through EQUIPMENT that is set up as specified under §§ 4-501.15, 4-501.112, and 4-501.113 and achieving a UTENSIL surface temperature of 71oC (160oF) as measured by an irreversible registering temperature indicator. 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. .........On cook line, in prep table coolers, hot dogs and basmati rice, with preparation dates of 31 March, 3 days past discard date. Hot dogs and basmati rice were discarded. See embargo form. Discussed 7-day discard date, with preparation date as Day 1, with 6 additional days, for a total of 7 days. Correct By: Corrected At Time Of Inspection

Core-4-602.13, C: Nonfood Contact Surfaces ........In bakery, shelving, outside of storage bins, and nonfood contact surfaces of mixing equipment with accumulation of food residues. Maintain clean to prevent residue build up. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ...............On cook line, cooked chicken and cooked salmon with internal temperatures of 65*F-75*F. Per employee, chicken and salmon were prepared about 45 minutes. Employee moved cooked chicken and cooked salmon to walk in cooler to rapidly cool for later use. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. :

Repeat Violation PRIORITY VIOLATION-2-301.14,: When to Wash. 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 in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware and educated employees on proper handwashing when warewashing. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 employee lunch lounge area, no hand drying towels available at handwashing sink. Manager provided hand drying towels to handwashing sink at time of inspection. Maintain all handwashing sinks stocked with hand drying towels at all times. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. .........In prep area, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was not used today and stored as clean. Slicer was moved to be re-washed, rinsed, and sanitized. Discussed the importance of more frequent monitoring of dishware after clean and before storage. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 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. ............In pastry 2-door reach in refrigerator, TCS foods (dairy and shell eggs) with internal temperatures of 48*F-50*F. On expo line in dairy cooler, assorted containers of dairy with internal temperatures of 45*F-51*F. Per manager, TCS foods were within normal time parameters. Assorted dairy containers and shell eggs were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Ambient temperature of pastry cooler was 45.2*F and expo line dairy cooler was 44.2*F. Discontinue use of two coolers for storing of TCS foods until able to maintain proper cold holding temperatures throughout the day. Repair company was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. 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. ............In walk in cooler, baked beans/7-18, in pizza station cold holding drawers, marinara sauce/7-19 and cooked beef/7-19 past 7-day discard dates. Baked beans, marinara sauce, and cooked beef were discarded. See embargo form. Discussed 7-day discard date, with prepared date at Day 1 and additional 6 days for a total of 7 days. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-306.11, P: Food Display-Preventing Contamination by Consumers. 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. ..........In employee lunch lounge, hot foods and plated pastries without proper lids or sneeze guard protection. Instructed employee to provide lids and/or sneeze guards to hot food buffet and plated pastries. Discussed the importance of food protection during self service by customers. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means. Correct By: Corrected At Time Of Inspection