Las Sendas Golf Club

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. Observed bartender barehand lime for customer vodka soda. lime discarded. tongs applied to service area. Correct By: 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. Observed Enchilada sauce, pulled pork, cheese hot holding out of temperature at 107-128*f degrees on cookline hot unit. Chef stated items had been set in units at 11am. Not enough water was applied to the unit. Items reheated at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cut lettuce, sliced tomato, cooked cauliflower, corn, and blue cheese crumbles in cookline open tops out of temperature. Observed cooked asparagus and raw chicken in cookline make drawers out of temperature. All items between 45-48*f degrees. All items moved to walk-in to cool at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 the follow items in walk-in made the day prior without dates, shredded cheese, mashed potatoes, cheese sauce, tomato basil soup, sweet potato puree, grits. Items date marked at time of inspection with 5/13. 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. todays date 5/14. Observed coleslaw dressing date 5/3, sweet potato cream 5/4 in walk-in fridge. Observed dressings on salad line dated 4/30, ranch, poblano, blue cheese. All items discarded. Items must be kept no longer than 7 days. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-502.11, Pf: Variance Requirement. 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/3978/Food-Variances. Observed ROP packaged steaks in cookline make drawers. Establishment is utilizing an ROP vacuum machine. No items in establishment were dated to indicate less an 48 hours of hold time. Please apply for a variance if wishing to continue ROP. Link to county website for applying https://www.maricopa.gov/5114/Food-Restaurants 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. Observed black rice in open top cookline unit holding 46-50*f degrees. Observed raw steak, sliced cheese, and raw chicken all holding 45*f degrees in cookline make drawer. Observed Cooked shrimp, Blue Cheese, Salami, cubed cheese holding 45-47*f degrees in salad prep reach-in. Salad reach in confirmed holding at 42*f degrees. All items had been out of temperature for less than 4 hours. All items moved to walk-in at time of inspection. :

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee red bull can on top of food items in cookline reach in. Kitchen manager moved to appropriate location. Employee drinks must be in a segregated area. 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. All items that are Temperature control for safety (TCS) and ready to eat (RTE) must be date marked and discarded after 7 days. Observed the following TCS and RTE items in the walk-in refrigerator with date marks between 8/10 - 9/19, todays date is 9/28. House made Caesar, Canadian bacon, roasted garlic, artichoke hearts, cheese & cream cheese mixture, grilled peaches, butter base hot sauce, raspberry cream cheese, syrup infused cream cheese, house made horsey dressing. Kitchen manager voluntarily discarded all items at time of inspection. Discussed proper date marking procedure and discard with manager 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 sliced turkey and sliced prime rib in walk-in in large pans without date marks. Kitchen manager stated items had been made 3 days prior. Date marks were applied to reflect appropriate date (9/25). Discussed that date mark applicable items must be done so with 24 hours and discarded after 7 days. Discussed changing date marks to reflect accurate dates if items are frozen and then used. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked Asparagus and cooked vegetable medley holding at 60*f degrees in a cookline pull out drawer. Kitchen manager stated items were iced after cooking 30 minutes prior and then placed in drawer. Items were moved into walk-in at time of inspection. Observed Cooked Shrimp at 55*f degrees cooling in adjacent reach in unit. Item also moved to walk-in at time of inspection. Explained proper cooling procedure and to let items cool fully in the walk-in to 41*f degrees before placing in drawer unit. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed multiple sanitizer rags on cutting boards throughout kitchen during inspection. Rags must be returned to buckets when not in use. Observed Quat bucket in bar and Quat bucket in prep kitchen with 0ppm. Quat levels must be maintained between 150-400ppm. Kitchen manager changed buckets to show appropriate level at time of inspection. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. Kitchen Manager presented Quat strips to test sanitizer buckets at time of inspection. Strips were yellowed and had expired. Please provide a picture of new strips and receipt via email. Otherwise re-inspection for strips will be 10/5/23 Correct By: Correct Prior To Reinspection