Paradise Valley Country Club

Inspector's notes

Observed chicken stock, made yesterday, in 2 five-gallon containers with temperatures ranging from 46-47*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed retraining of staff and proper cooling methods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed around 10 containers of glitter and gold flakes in the pastry kitchen either with no label, or a label with no ingredient list, or a label that says, 'for decorative use only.' The pastry kitchen did have some with a correct label where the first ingredient is mica. Food may not contain unapproved food additives or additives that exceed acceptable limits. The inedible glitter and gold flakes were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked chicken, and pasta salad cooling in containers covered with plastic wrap, items measured 59-65 degrees F internally and were uncovered at time. Please ensure all food items are cooled in shallow uncovered containers to allow for maximum heat transfer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection, sanitizer line could not be primed effectively and a service call was placed at time, machine will not be used until it is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Second consecutive violation. Corrective Action: Corrected at time of inspection.

Priority Foundation-3-203.12, Pf: Shellstock, Maintaining Identification. 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/4619/AMC-Toolbox---Approved-Source... Shellstock tags are being maintained, however they do not have the date of last item sold recorded for at least the last month, additionally tags are not being maintained in chronological order. Please ensure shellstock tags have the date of the last item sold recorded on them and are maintained in chronological order for at least 90 days. Correct By: 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine during inspection, all bar glassware will be sent to main kitchen until unit is repaired. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. 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... Large portions of lamb in walk-in cooler were date marked 4/2, items were voluntarily discarded by person in charge at time. Please ensure all time/temperature controlled for safety 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

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 large plastic containers of beef stock cooling in walk-in cooler, items measured 95-105 degrees F internally. Person in charge believed they were nearing the 2 hour mark and reheated them at time to restart cooling in a ice bath. Additionally, a sealed plastic bag of cooked pasta measured 90 degrees F in reach in cooler near dining room, item was voluntarily discarded at time. Please ensure food items are cooled in shallow, uncovered containers or with ice baths/wands to ensure the most efficient heat transfer. Correct By: Corrected At Time Of Inspection