Silverleaf Club

Inspector's notes

Observed employee leave the restroom and put away sanitized dishes from the dish machine without washing their hands at the kitchen handwashing sink. Observed employee leave restroom and put on gloves to resume food preparation without washing their hands at the kitchen handwashing sink. According to the employees their hands were washed in the toilet room. After washing hands in toilet rooms, food employees may touch contaminated surfaces before returning to work. Washing hands at designated handwashing sinks before engaging in food preparation ensures hands are clean prior to returning to work. Observed chef place a raw burger patty on the grill, change gloves, handle clean plates, and the touch the handle of a spatula without first washing their hands.

Inspector's notes

Observed in use spatulas and utensils stored in a pot of standing warm water (90*F) at the edge of the grill.

Inspector's notes

***Second Consecutive Violation*** In double door reach in refrigerator, covered container of raw bacon stored over covered containers of ready to eat foods. All raw food products were moved below ready to eat food products to prevent future cross contamination. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee cracked raw shell eggs with gloved hands then continued handling cooking equipment and dishware with same gloved hands. Employee handling raw bacon with gloved hands then continued handling cooking equipment with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with task and to also wipe down contaminated surfaces. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Bar handwashing sink being used as dump sink and storage of containers. All items were removed from sink, handwashing soap and hand drying towels were provided. Employees were instructed to use the handwashing sink for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

In single door reach in refrigerator, open containers of ready to eat foods stored below open container of raw shell eggs and cracked raw eggs and in double door reach in refrigerator, covered container of cracked raw eggs and open package of raw bacon stored over covered containers of ready to eat foods. All raw food products were moved below ready to eat food products to prevent future cross contamination. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee cracked raw shell eggs with gloved hands, removed gloves and continued working with cooking utensils without a proper handwash. Instructed employee to wash hands and don 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in use knife stored in sanitizer solution. Employee moved knife to be warewashed. Discussed storing of in use utensils on clean surface or in water >135*F. Corrective Action: Corrected at time of inspection.

Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyazenergovweb.tylerhost.net/apps/selfservice#/home.

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. .............At front handwashing sink, dirty dishware stored in basin of sink. Dirty dishware was removed from sink. A handwashing sink is to be used for handwashing only. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation ..........On cook line, in use knife stored in sanitizer solution. Employee moved knife to be warewashed. Discussed storing of in use utensils on clean surface or in water >135*F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage ...........At 3-compartment sink, employee cutting fruits on cutting board over sanitizer compartment, with sanitizer solution tube on cutting board near food items. Instructed employee to remove cutting board and food items and move food preparation away from chemical dispensers. Discussed the importance of separation of chemicals and food product to prevent future contamination. 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. .......In large prep table cooler, hummus/ 65*F prepared and cooling in shallow covered containers and in two door reach in refrigerator, cut cabbage/ 55*F prepared and cooling in shallow covered container. Hummus and cut cabbage were partially uncovered 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