Sunbird Golf Resort Restaurant

Inspector's notes

Observed pitcher of soda stored in handwashing sink at the bar at time of inspection. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.

Inspector's notes

At time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. The sanitizer bucket for the machine was empty, and PIC changed out the bucket. After priming the dish machine, the machine still did not have the correct concentration. Establishment will be utilizing the 3 compartment sink until the dish machine can be repaired. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausage gravy stored in the steam table with an internal temperature range 110F-120F. Per PIC, the gravy has been in the steam table for less than 2 hours. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above ready-to-eat (RTE) cooked beef, and pancake mix. 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

Observed cooked ground beef with an internal temperature range of 45F-49F stored in the reach-in cooler. Per PIC, the beef was prepared on 2/9 but was not sure why the ground beef was out of temperature. Also observed whipped butter sitting out at room temperature with an internal temperature of 75F. Per PIC, the butter has been out since this morning (over 4 hours). All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked meatballs and cooked meat loaf with a prepared date of 1/27/2025, and 1/31/2025 stored in the reach in cooler. All items were embargoed at the time of inspection. Discussed date marking procedures with the PIC. All RTE/TCS foods must be date marked within 24 hours of preparation and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle of roach and ant pesticide stored above the 3 compartment sink. Per PIC, she was not sure why the chemical was in the establishment. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked sausage gravy, cooked rice, and cooked refined beans sitting out at room temperature unmonitored with an internal temperature range of 71F-140F. Per PIC, the food items were cooling for less than 2 hours. Employee used approved methods to cool down to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean glasses in server area being stacked with visible water accumulating in between glasses. Instructed PIC to ensure that glasses and all equipment is properly air dried prior to stacking. Employee unstacked glasses at time. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand drying provisions at the hand wash sink near the soda machine. PIC re-stocked paper towels at hand wash sink at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut ham, diced ham, lettuce, and cut tomatoes with an internal temperature range of 45F-50F, in the prep cooler across from the grill. Per PIC, the food items were in the prep cooler for less than 2 hours prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. The unit was holding proper cold holding temperature at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

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 time of inspection, observed dish machine with a sanitizer concentration of 0ppm for chlorine. Establishment has a 3 compartment that will be utilized until the dish machine is repaired. Instructed PIC re-wash any dishes that were ran through the dish machine on the day of the inspection through the 3 compartment sink. Chlorine must have a concentration between 50-100 ppm for sanitizing food contact surfaces Correct By: Corrected At Time Of Inspection