Mirabel Golf Club

Inspector's notes

Observed sliced tomatoes, pico de gallo, chopped lettuce, and marinated crab in the prep tables across from the cookline at 48-50°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, food had been in the prep tables for less than an hour. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green peppers cook line with white organic matter on more than one pepper. Observed multiple Jicama in large plastic container with white organic matter on outside of items.

Inspector's notes

Observed high temperature sanitizing dish machine with a final rinse temperature of 132*F measured with cooper min/max thermometer.

Inspector's notes

(2nd Consecutive Violation) Observed raw ground beef, raw lamb, cooked prime rib, cooked black bean burgers in low drawer cooler on cook line at a temperature of 44-47*F at time of inspection. Person in charge explained all items were taken from walk in cooler and placed into cooler 30 minutes prior to temperatures being taken.

Inspector's notes

Observed poached pears with a date marking of 10/17, salsa with a date marking of 10/23 and pomodoro sauce with a date marking of 10/23.

Inspector's notes

Observed cooked turkey bacon, raw veal, raw tomahawk steaks in reduced oxygen packaging without a date marking. Person in charge explained all items have been in walk in freezer for over 48 hours.

Inspector's notes

Observed raw ground beef, raw fish in ROP, cooked plant food vegan burgers, hotdogs, crab cakes and raw veal all at a temperature between 46-48*F in low sliding drawer cooler at time of inspection. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times.

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.... Observed hotdogs in reach in cooler drawer on cookline at a temperature of 45*F, and ground beef patties at 45-50*F person in charge explained that they were placed in cooler last night. Observed Roasted garlic in oil at room temperature person in charge explained that it has been at room temperature over night. Person in charge discarded ground beef and hotdogs and garlic at time of inspection. Person in charge informed all temperature sensitive products shall remain at or below 41*F at all times. 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.... Observed rosemary aioli with a date of 2/15 and roasted peppers with a date mark of 2/13. Person in charge informed product shall be used within 7 days or discarded. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.... Observed Peperoni and Italian sausage with a date marking of 11/18, and oil with garlic with a date marking of 11/18. Person in charge explained that it was thawed and prepped the day prior. Person in charge re-labeled with correct dates at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. >>> In walk-in produce refrigerator, observed a container of strawberries with an accumulation of white, fuzzy, organic matter. In walk-in prep refrigerator, observed a containers of figs with an accumulation of white, fuzzy, organic matter. The condition of food shall be safe, unadulterated, and, as specified under § 3-601.12, honestly presented. Discussed importance of maintaining foods safe and unadulterated with Person in Charge (PIC). PIC discarded strawberries and figs at time of inspection (see embargo form). 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. 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. >>> On cookline, in refrigerated drawers under cook top, observed various TCS (time/temperature controlled for safety) foods such as raw chicken, raw ground beef, raw beef filets, sliced deli meats, hot dogs, cut melons and breakfast sausages with internal temperatures between 47*-52*F when measured with inspector and establishment probe thermometers. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. After discussion with Person in Charge (PIC), TCS foods that were stored in drawers less than 4 hours were moved to walk-in refrigerator to rapidly cool to 41*F or below and TCS foods stored more than 4 hours were discarded (see embargo form). Discussed importance of proper cold holding and frequency of monitoring temperatures with PIC. Ambient temperature of refrigerated drawers 49.1*F when measured with inspector min/max irreversible thermometer. Instructed PIC to discontinue use of drawers until able to maintain a temperature of 41*F or below. Repair service for drawers contacted at time of inspection. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.13, Pf: Temperature Measuring Devices, Manual and Mechanical Warewashing. > No temperature monitoring device available to monitor high temperature sanitizing rinse cycle at kitchen or bar mechanical dishwashers. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Provide temperature dots, temperature strips or a waterproof, min/max irreversible thermometer to monitor the high temperature rinse at mechanical dishwashers. Re-Inspection within 10 days 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: Correct Prior To Reinspection