Anthem Country Club Ironwood

Inspector's notes

Observed sliced cheese, egg salad, arugula in prep table at 49°F. Per PIC, items had been in prep table less than 4 hours but opted to discard product rather than cool it down. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed accumulation of dust/food debris along floor underneath bar counter, along floor of kitchen area, and dust along ceiling vent cover. Physical facility shall be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Establishment shall clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at handwash sink adjacent to warewashing area. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) supplied paper towels for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of black organic matter along banquet hall ice machine dispenser hood. All food-contact surfaces shall be cleaned to sight and touch. PIC properly cleaned ice machine dispenser hood at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bartender cutting orange slices and limes at the bar with no gloves on, touching the ready to eat (RTE) garnishes with their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee drop ice in the handwashing sink and a dirty coffee mug inside the handwashing sink by the server station at the time of inspection. Handwashing sinks must be maintained so accessible at all times and not used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of organic matter by the ice shoot on the ice machine in the kitchen area. In enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cream with 8/10 date marking, and cooked farro 8/13 date mark in the walk-in cooler at the time of inspection. Observed sliced deli turkey with 8/13 date mark at the time of inspection in a reach in cooler on the cookline. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar dishwasher and kitchen dishwasher with chlorine sanitizer levels of 0ppm. PIC moved all dishes to be sanitized in three comp sink. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels.

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. Observed dishwasher in-use in the bar area with chlorine at 0ppm. Chlorine sanitizer must be at 50-100ppm to ensure proper sanitation. PIC moved all dishes to the back dishwasher until dishwasher is repaired. 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. Observed cooked pork in reach in under prep table at 47 degree F. Per PIC the pork had been in the reach in longer than 4 hours. PIC discarded cooked pork. Time/Temperature Control for safety food must be cold held at 41 deg F or below. 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. :

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 chili in walk in with date marking of 02/16. The food item exceed the 7 day expiration datemark and was not frozen. Ready-To-Eat Time/Temperature Control for safety must be datemarked and disposed at 7 days (date of preparation/open date + 6 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. Observed that the dishwasher in the bar tested at 0ppm for chlorine sanitizer. Mechanical dishwasher sanitizer must test at 50ppm to 100ppm on the surface of wares. The PIC called for service at the time of this inspection and will use the kitchen dishwasher to sanitize wares until the bar dishwasher is fixed. 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. Observed that the menu did not identify the foods that may be served undercooked, such as eggs and hamburgers. The consumer advisory was printed at the bottom of menu but was nearly illegible due to very small font size. Menus must have disclosure by either describing the product as being raw or undercooked (i.e. raw oysters, burgers cooked to order) or by utilizing an asterisk directing them to a footnote that describes the item as being served raw or undercooked. The PIC will have the menus reprinted to correct the violation. Electronic submission of the correct menu may be submitted within 10 days. Correct By: Correct Prior To Reinspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed that the bottle of sanitizer in use at the 3 comp sink was mislabeled as it was a QAT sanitizer bottle filled with chlorine sanitizer. All chemicals must be clearly and correctly labeled. The PIC re-labeled the sanitizer with the correct sanitizer name at the time of this inspection. The PIC will also change the sanitizer back to QAT as the dispenser is calibrated to dispense at the correct concentration for the type of chemical being used. Correct By: Corrected At Time Of Inspection