Scottsdale Silverado Golf Club

Repeat Violation 2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. The CFPM certificate for the chef onsite expired 7/26/2026. A CFPM is required to be onsite during the hours of operation. Please obtain certified food protection manager certification and keep certification accessible for health inspections prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd.

Inspector's notes

Observed bartender slice a lemon wedge and put it on the rim of a cup with their bare hand. Beverage given to guest prior to intervention.

Inspector's notes

Observed brown residue on the interior surface of the soda gun nozzle at the bar. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment shall be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discussed soda nozzle cleaning frequency. Please clean soda nozzles as frequently as necessary. PIC cleaned the soda gun at time of inspection. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: 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. Addl Notes: Observed low temperature sanitizing chlorine bar dish machine being used to sanitize glasses at time of inspection. Final rinse chlorine sanitizer concentration measured at 0 PPM. Dish machine was run two additional times after priming the sanitizer and tested at 0 PPM each time. Acceptable final rinse chlorine concentration shall measure between 50-100 PPM. All glassware moved to the kitchen dish machine to be sanitized at time of inspection.

Inspector's notes

Establishment's certified food protection manager was not present at time of inspection.

Inspector's notes

Establishment's certified food protection manager was not present at time of inspection.

Inspector's notes

Observed food employee touch their face and hair in the kitchen with their hands. Then, without first washing their hands observed food employee remove clean/sanitized pans from the mechanical dish machine.

Inspector's notes

Observed a container of cooked chili cooling in a container over 4 inches deep in the walk in refrigerator/99°F . After discussion with the person in charge it was determined the chili had been cooling for over 2 hours.

Inspector's notes

No quaternary ammonium test strips observed onsite. Establishment utilizes quaternary ammonium sanitizer for sanitizer buckets and sanitizing food contact surfaces.

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of tuna salad on the cook line that had a make date of 8/5/25. Inspection was conducted on 8/13/25. The chef voluntarily discarded the product at time of inspection. Discussed with chef that any prepared TCS foods should not exceed 7 days after being prepared. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed excessive organic matter build-up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine 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. Observed Hand wash sink in bar area being used for storage with boxes of gloves, miscellaneous towels, and a roll of paper towels. Bartender removed at time of inspection. Discussed with the person in charge that hand wash sinks are only to be used for hand washing and nothing else. 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. Observed tub of chili and tub of chicken noodle soup sitting in the walk-in covered. Tubs were approximately 8 inches deep. With inspector probe thermometer the chili measured 108*F and the soup measured 79*F. Chef stated that the products were made around 8:30 AM. Time of inspection was 3:30 PM. Person in charge voluntarily discarded product at time of inspection. Discussed with the person in charge that acceptable methods of cooling include placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed 2 cases of fish thawing on the counter top at room temperature. Chef moved to walk-in at time of inspection. Discussed with the person in charge that acceptable methods of thawing include under refrigeration or under running water. Correct By: Corrected At Time Of Inspection