Fat Willy's

Inspector's notes

**2nd consecutive violation** Observed cooked pasta, hot dogs, chicken and rice soup, french onion soup, chili, beef stroganoff, and shrimp alfredo sauce with dates from 4/6-4/8 (1-3 days past discard date) in the cook line coolers. All ready-to-eat, TCS (time and temperature controlled for safety) foods must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All items past the 7 day mark were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris buildup on equipment and nonfood contact surfaces. All nonfood contact surfaces must be clean to sight and touch. Please deep clean and maintain clean prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed penne pasta tightly compacted and pre-portioned in small plastic bags in prep table with an internal temperature of 48-50*F. Items were made day prior to inspection and were discarded at time of inspection.

Inspector's notes

Observed shrimp pasta dated 11/9-11/14 ( 4 days past discard date) in upright reach-in cooler next to grill area.

Inspector's notes

Observed penne pasta cooling in walk-in cooler with an internal temperature of 50-53*F in deep metal pans more than 4 inches.

Inspector's notes

Observed strawberries with organic debris in walk-in cooler. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection.

Inspector's notes

Observed deli slicer on food prep counter with accumulation of food debris on food contact surfaces. Per PIC, the deli slicer was days prior to inspection. PIC washed, rinsed, and sanitized the deli slicer at the time of inspection. Discussed cleaning frequency of food contact surfaces with the PIC. Discussed the importance of storing all food contact surfaces clean.

Inspector's notes

Observed beef stroganoff in upright reach in cooler cook line without a date. Items were traced back to the freezer that also did not have dates. According to PIC, items were made 2 days prior to inspection and date marked them at time.

Inspector's notes

Observed 50 pound bag of yellow onions stored directly on floor in dry storage area. Please keep all food 6 inches above floor to prevent contamination.

Inspector's notes

Observed personal beverages stored in prep areas and in walk-in cooler. Please designate an area for employees to store personal items.

Inspector's notes

Observed bar mechanical warewashing machine dispensing 0 PPM of chlorine sanitizer. PIC, will use three compartment sink until repairs are completed.

Inspector's notes

Observed bagged shredded cheese left on counter after a delivery was made, TCS food had an internal temperature of 52*F. Discussed importance of putting away TCS food immediately after delivery, to ensure temperatures remain below 41*F. Also observed corn beef, cottage cheese, turkey, ham, penne pasta, american cheese in prep table stocked higher tha the fill line with an internal temperature of 48-55*F. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed heavy accumulation of food and oil on floors underneath grill area and fryer. Please maintain a regular cleaning schedule to prevent further accumulation. Correct prior to next routine inspection.

Inspector's notes

Observed hood filters with heavy accumulation of black debris. According to sticker, a professional cleaning company serviced hood in February 2025. Please maintain a regular cleaning schedule to prevent accumulation of debris.

Inspector's notes

bar handwashing soap dispenser was empty. showed PIC additional soap obtained. corercted

Predefined Comment: 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. PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.

Inspector's notes

some spray bottles found in the back food prep. area. no identification label. showed kitchen staff. all chemicals were labeled during the inspection. corrected

Inspector's notes

observed one pan overfilled with on site boiled/cooked and cooled portioned pasta bags, showed kitchen staff. per manager prepared prior to open. suggested to place food out of deeper plastic pan to a smaller metal container. please monitor pans fill levels. use of ice during cooling phases reviewed. manager placed food in flat pan and placed in ice bath. 41 deg f established during inspection . corrected

Inspector's notes

observed at the back food prep hand washing station. a slow draining basin after washing hand. showed facility manager. manager contacted the facility maintenance please service the drain pipes to ensure adequate/ rapid draining. corrected

Inspector's notes

Observed leaking faucet at prep sink. Please repair prior to next routine inspection.

? Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Observed oil and grease residue on area underneath fryers. Please maintain a regular cleaning schedule to prevent build up. Clean prior to next routine inspection. Correct By: Correct Prior To Next Routine 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 ham, shredded chicken, rice pilaf (5/13), corn beef, roast beef, pizza sauce and queso in walk-in cooler and upright reach-in cooler with a disposition date of 5.11.24 (4 days past discard date). PIC discarded food at time of inspection. All TCS foods must be stored for a maximum of 7 days including prep date. Correct By: Corrected At Time Of Inspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Observed throughout kitchen, flooring was cracked/in disrepair. Per PIC, clubhouse owner is in the beginning process of getting that repaired. Have flooring fixed prior to next routine inspection to provide flooring with a smooth easily cleanable surface. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation -- Observed wiping cloths in a sanitizer bucket with quat concentration below 150 ppm. Manager refilled bucket to final concentration of 300 ppm. Discussed with manager about limiting the number of towels in a small bucket or pre-soaking towels, and inspector noticed that the quat concentrate settles into the bottle, ensure sanitizer is uniformly dispensing from the dispenser before filling bucket. Correct By: Corrected At Time Of Inspection