Seville Golf & Country Club

Inspector's notes

A large roast was observed in the walk-in cooler, per the chef, cooling from the night before. The roast temped at 44F at the center. The outer portions were at 40F-42F. The center of the roast was discarded. See embargo. Discussed cutting the roast into smaller pieces to facilitate proper cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

A deep container of pasta salad was at 55F in the salad cooler after being prepared less than 2 hours prior. Salad was placed into a shallow container and put into the walk-in cooler. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Utensils observed in standing water with a temperature below 135F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw chicken was observed being stored above cooked pasta in the walk-in cooler. Raw shell eggs were observed being stored above cooked pasta in the reach-in cooler on the cook's line. 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. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked braised chicken and cooked BBQ chicken cooling in the walk-in cooler in deep pans, wrapped in plastic wrap, at 56F and 44F, respectively. Per the chef, the chicken had been cooling since the previous night. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Aju and cheese sauce were observed on a steam table at 110F and 115F, respectively. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The cream cheese mixture was on the cook's line, sitting in a pan at 52F. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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

Containers of orzo had a prep date of 3/18, chicken tinga, 2/22, and cooked lomain noodles, 3/14. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food service manager was present during this inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The large deli slicer had an accumulation of dried food on the blade. Per the chef, the slicer had not been used today. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sliced turkey and ham were in the salad station at 49-50°F. Per the chef, the deli meats had been in the cooler overnight. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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

Multiple ready-to-eat TCS foods were found to be held beyond 7 days: Cooked beets had a prep date of 10/2; fennel sausage, chorizo, chicken tinka, chutney, and chicken chili had prep dates of 9/17, 9/17, 10/2, 10/3, and 10/6, respectively. Ready-to-eat TCS foods had date marks beyond 7 days: ranch dressing was dated 10/13-10/23, and the cheese sauce was dated 10/9-10/19. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. : All RTE/TCS foods were properly date marked at the time of inspection.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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw tuna in a reduced-oxygen package with a label stating it must be kept frozen was found thawed in a reach-in cooler. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

This establishment does not have a certified food service manager on site.

Inspector's notes

The handwashing sink in the wait station did not have paper towels.

Inspector's notes

The cheese sauce, made in-house, was at 112°F-128°F. Cheese had been on the steam table for less than two hours.

Inspector's notes

A can of Raid and ant bait stations were found at the bar.

Inspector's notes

Beer cheese on the cook's line was in a steam unit double-panned at 95-125F. The food was moved to be reheated.

Inspector's notes

Observed the following items with the subsequent preparation dates: cooked pasta (3/11), cooked mushrooms (2/26), bolognese sauce (2/26), beer cheese (3/8), cooked beets (3/10), fire-roasted salsa (2/15), shallot dip (3/10), green salsa (12/31), fennel sausage (3/11), chicken tinga (3/11), and alfredo sauce (3/11). Foods were embargoed. Containers of mashed potatoes, grits, lemon rice, and green rice had preparation dates of 3/10 and 3/3. These foods had been frozen but did not have a pull date. All items were dated.

Inspector's notes

The deli and potato slicer/ chopper were observed to have a build-up of dried food behind/on the blades. The chef was instructed to clean and sanitize the slicer/ chopper. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

The cut cantaloupe, honeydew, and watermelon were observed in the salad cooler at 47-48F. Food was embargoed. 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

Spray bottles of bleach were observed stored above clean dishes in the dishwashing area. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The salad cooler was observed holding cut melon at 47F-48F. The unit was observed at 46F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 9/13/24.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination........Raw chicken observed being stored above raw fish and raw ground beef observed being stored above raw pork fillets. Food was moved to the proper storage level. 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.................Roasted garlic and caper aioli sauce observed being held beyond 7 days (prepped on 4/20 and 4/17). Food was embargo. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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...........Hand wash sink at the bar did not have paper towels or another had drying devise. Paper towels were placed at the sink. 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. 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............Cooked chicken, ham, sausage, cut cantaloupe and melon, shredded cheese mix, blue cheese, cut leafy greens, pico do gallo, corn, black beans, boiled egg, and cooked cubed sweet potato were at 48-55F. Per chef food was in the unit less than 3hrs. Food was moved to cool in the walk in cooler. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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..........Cooler at the side pizza station was holding foods requiring time/temperature control for safety at 55-48F. Correct prior to re-inspection on 1/26/24. Do not use this until until it can hold foods at 41F or below. Correct By: Correct Prior To Reinspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking............Steak was observed in a non-continuous cooking process. Establishment does not have approved procedures for this process. Information was emailed to the chef. Please provide procedures by 11/17/23. A re-inspection has been scheduled for 11/20/23. Correct By: Correct Prior To Reinspection

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. Various menus have foods that are either served raw or undercooked or can be ordered undercooked such as; hamburgers, eggs, hollandaise sauce made with raw egg, and tuna poke and are not asterisked leading to the reminder statement. Please revise the menus prior to re-inspection on 11/20/23. Correct By: Correct Prior To Reinspection