Dc Ranch Village Health Club & Spa

Inspector's notes

Soda gun in front area had significant organic growth buildup noted under nozzle, soda gun was cleaned at time. Please ensure food contact surfaces are cleaned at a frequency to prevent such accumulation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked, portioned chicken in walk-in cooler and in prep top cooler did not have a date mark. Portioned cooked rice, and portioned cooked quinoa in prep top cooler also did not have date marks. Person in charge said that these items had all been prepared 2 days prior and date marked them at time. Please ensure all time/temperature controlled for safety food items are date marked (to be discarded 6 days after the date that they have been prepared or removed from packaging) if they are stored for more than 24 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in cold holding drawer, raw salmon thawing in packaging. Instructions on packaging state fish is to be removed from packaging before thawing. Employee removed salmon from packaging at time of inspection. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. Corrective Action: Corrected at time of inspection.

Inspector's notes

In dry storage and in warewashing area, boxes of single use lids and cups stored directly on ground. Manager moved boxes of lids and straws off of ground (A) Except as specified in ¶ (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: (1) In a clean, dry location; (3) At least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employee observed handling dirty dishware then handling clean dishware without a handwash in between each task. Employees moving between swinging doors then handling clean dishware without a proper handwash. Instructed employees on proper handwashing. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. ..............On cook line, on shelf above stove top, fried potatoes with an internal temperature of 60*F. Per employee, fried potatoes were removed from hot holding <30 minutes. Fried potatoes were discarded for quality. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. 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. .............In walk in cooler, cut chicken/ 65*F prepared and stored in uncovered container >8 inches deep. Instructed employee to portion cut chicken to sheet pans to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (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

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish. 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. ..........Establishment offers salmon undercooked and does not have needed parasite destruction letter. Provide parasite destruction letter from all fish providers before re-inspection. (B) If the FISH are frozen by a supplier, a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under § 3-402.11 may substitute for the records specified under ¶ (A) of this section. Correct By: Correct Prior To Reinspection

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. ...........In kitchen, in condiment prep table cooler, TCS foods (sour cream, cream cheese, salsa, cottage cheese) with internal temperatures of 50*F-52*F. Per employee, TCS foods were in prep table cooler >4 hours. Sour cream, cream cheese, salsa, and cottage cheese were discarded. See embargo form. Discontinue use of prep table cooler until able to maintain TCS foods at proper cold holding temperature throughout the day. Maintenance was called at time of inspection. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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. ...........On menu board and paper menus, no symbol on salmon that may be requested undercooked. Provide symbol on salmon and consumer advisory statement on menu board and paper menus before re-inspection. (B) DISCLOSURE shall include: (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Correct By: Correct Prior To Reinspection

Repeat Violation Core-3-501.13, C: Thawing ......On cook line, in cold holding drawer and in walk in cooler, raw salmon thawing in packaging. Instructions on packaging state fish is to be removed from packaging before thawing. Employee removed salmon from packaging at time of inspection. Except as specified in ¶ (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in ¶(A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in ¶ (B) of this section. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd