Camelback Golf Club

Inspector's notes

Observed facility during hours of operation, operating without a certified food manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in cooler unit across from bar service shelled eggs stored above ready to eat shrimp. 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 in the warmer located across from the dishwasher vegetable egg rolls at 122F. Egg rolls had been in warmer for an hour prior to taking temperature. 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. PIC rapidly reheated egg rolls to 165F.

Inspector's notes

Observed 3M stainless steel polish spray above dishes on the clean side of the dish machine. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager onsite at the time of the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap at the bar handwashing sink at the time of the inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection.

Inspector's notes

Observed package of ground beef stored above a package of shrimp in the tall reach-in cooler near the cookline at the time of the inspection. 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.

Inspector's notes

Observed pasta noodles for mac and cheese in the hot box at 110"F at the time of the 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. The noodles were placed to be reheated to 165°F at time of inspection.

Inspector's notes

Observed no chlorine sanitizer test strips for the bar dishwasher. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection (Friday, July 11th).

Inspector's notes

THIS IS THE 2ND REPEAT VIOLATION. Observed the dishwashing machine reaching 149*F on inspector's min/max thermometer. after running several fresh cycles. Until unit is repaired, establishment will wash their dishes in the dishwashing machine and use the deep prep sink to sanitize the dishes with quat sanitizer. Discussed testing of chemical sanitizers and testing of high temperature machine.

Inspector's notes

At time of inspection, observed the high temperature sanitization dishwashing machine in use at 141*F - 143*F after 2 fresh cycles. Establishment could not get the dishwashing machine working at time of inspection. Establishment does NOT have a dishwashing 3 compartment sink or a dishwashing 2 compartment sink in the Tavern 37 kitchen. Until unit is repaired, establishment will use the dishwashing machine to wash and rinse the dishes and use quat sanitizer to sanitize the dishes in the deep side of the prep sink. This is a temporary solution. Please have the dishwashing machine repaired and at the right temperature prior to re-inspection on Tuesday, 3/18.

Inspector's notes

In the salad prep cooler, observed romaine lettuce at 52*F, Spring mix Lettuce at 51*F, Cooked eggs at 46*F & 51*F, Bleu cheese crumbles at 46*F, pico at 46*F, and premade ham and cheese sandwiches at 50-52*F. All foods were placed in the unit between 30 min and 2 hours prior. Unit was holding at 49*F on inspector's min/max thermometer after 10 minutes of no use. All TCS foods were removed from the unit and placed in the walk in cooler.

Inspector's notes

Observed the prep cooler used for salads holding at 49*F on inspectors min/max thermometer after 10 min of no use. TCS foods were removed from cooler. All equipment used to cold hold TCS foods must remain at 41*F or below to ensure the foods remain in proper temperature. Until unit is holding at proper temperatures establishment will use other equipment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice being scooped on the beverage cart for the golfers throughout the course. Unless cart is equipped with a handwashing station, all ice for consumption must be placed in individual bags (prepped from the permitted kitchen with a handwashing station) for consumers. Eliminate current practice of scooping ice from the cart. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed high-temperature dishwasher after several cycles running the sanitizing cycle at 150'F. When food-contact surfaces are being sanitized with hot water in a dish machine, the surface temperature must 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. Establishment will utilize manual warewashing for sanitizing until machine can be repaired. REPEAT VIOLATION. Corrective Action: Correct prior to re-inspection 9/27.

Inspector's notes

Observed ice being scooped on the beverage cart for the golfers throughout the course. Unless cart is equipped with a handwashing station, all ice for consumption must be placed in individual bags (prepped from the permitted kitchen with a handwashing station) for consumers. Eliminate current practice of scooping ice from the cart. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. - Observed raw ground beef stored above raw shrimp and wrapped tortillas directly stored with raw ground beef in reach in cooler by self-service line. No signs of leakage or contamination. Person in charge moved raw ground beef to bottom and tortillas with ready to eat foods. All food must be stored based on cooking temperature in order prevent 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-703.11, P: Hot Water and Chemical-Methods; Sanitizing Food-Contact Surfaces. - Hot water santizing mechanical dish machine in main warewashing area found in-use with rinse temperature of 145 deg F. Person in charge called engineer to fix unit and will use chemical sanitizing method in sink until unit is fixed. Hot water sanitization must reach 160 deg F at surface of food contact 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/4574/AMC-Toolbox---Food-Contact-Surfaces. 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... Items in prep top cooler measured 51-61 degrees F internally: lobster mix, cut melons, sliced tomatoes, sliced turkey, pico de gallo, salsa, corn, couscous, black beans. Ambient temperature of unit measured 54 degrees F, all time/temperature controlled for safety (TCS) food items were discarded at time. Additionally, items in drawer coolers below cooktop measured 47-53 degrees F: cooked chicken, roast beef, sliced tomatoes, sliced cheese, tuna salad, hotdogs. All TCS food items were discarded at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. 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... Multiple portions of sliced roast beef and a container of cooked portabella mushrooms were date marked 8/6 in walk-in cooler, and prep top cooler. Items were discarded at time. Please ensure all TCS food items are date marked and discarded 6 days after the date that they have been prepared or removed from packaging. Correct By: Corrected At Time Of Inspection