Grayhawk Golf Club

Inspector's notes

Observed front bar soda guns had matter caked around the inside of the nozzles. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

3rd consecutive violation. Observed sliced tomatoes, lettuce inside of the prep table closest to the warewashing machine at 45°F. 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. Further investigation showed prep table was keeping a constant temperature of 45°F. PIC called maintenance and all TCS foods improperly cold held were relocated to alternative functioning refrigeration unit and placed in ice buckets to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic cup full of hard boiled eggs with the date mark of 12/2 (8 days prior to inspection) in the side storage reach-in fridge. 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). PIC discarded the eggs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer buckets had 50-100ppm concentration of quat solution measured by test strip. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Further inspection showed the sanitizer dispenser was inconsistently dispensing sanitizer at different concentrations. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At in use warewashing machine, employee handling dirty dishware then handling clean dishware without a proper handwash. Instructed employee to re-wash dishware, wash hands, and continue with task. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in top portion of pizza prep table, TCS foods (tomato pizza sauce, mozzarella cheese, cooked sausage) with internal temperatures of 43*F-55*F. Per employee, TCS foods were placed in prep table within normal time parameters. Employee added ice bags to TCS foods (tomato pizza sauce, mozzarella cheese, cooked sausage) to rapidly cool back down to the proper temperature. Repair company 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

On back cook line/ prep area, employee handled raw meat with gloved hands, then changed gloves to continue working with cooking utensils and another employee handled raw fish with gloved hands then handled clean food containers with same gloved hands. Instructed both employees to remove gloves, wash hands, and don new gloves to continue with tasks. 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. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, uncovered container >10 inches deep, with bechamel sauce with internal temperatures of 48*F-52*F. Per date sticker, sauce was prepared the previous day. Bechamel sauce was discarded. See embargo form. Discussed cooling methods and cooling temperatures with employees. 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

At expo station, in dairy cooler, bottles of milk and creamer with internal temperatures of 47*F. Per manager, dairy was in cooler overnight. Bottles of milk and creamer were discarded. See embargo form. Dairy cooler fan cover was cleaned at time of inspection. Monitor ambient temperature of dairy cooler to ensure proper temperature before placing TCS foods back in cooler. At pizza station, in top portion of prep table cooler, TCS foods (cooked sausage, pizza sauce, shredded cheeses) with internal temperatures of 45*F-48*F. Per employee, TCS foods were placed in cooler within normal time parameters. Employee provided ice baths to TCS foods containers to rapidly cool back down to the proper temperature. Repair company 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Doors into kitchen partially open, with bar windows open. Repair both doors to stay closed when moving between dining room and kitchen. Provide seals on doors to prevent openings around door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At bar, with windows open, consumable ice bin without lid. Provide sliding lid to maintain closed in between uses. Instructed employee to provide large sheet pan to cover ice bin until lid can be purchased. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer at glassware surfaces. After empty bottles of sanitizer and soap were exchanged for full bottles and machine was primed, chlorine sanitizer with a concentration of 50-100ppm. Discussed more frequent monitoring of sanitizer solution throughout the day, especially at start of day and after periods of inactivity. Corrective Action: Corrected at time of inspection.

Inspector's notes

On back cook line, at bruschetta prep table cooler, TCS foods (meats, soft cheeses) with internal temperatures of 50*F-55*F. Per manager, TCS foods were in prep table cooler overnight. Meats and soft cheeses were discarded. See embargo form. After prep table was plugged in, ambient temperature of cooler started dropping. Prep table cooler will not be used until ambient temperature of cooler reaches 41* F or less. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, garlic in oil using time as a public health control without time documentation. Employee was instructed to provide start/ discard time on garlic in oil container. Employee discarded mixture due to quality. Discussed the importance of providing start/discard time on any garlic in oil mixture using time as a public health control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, two different containers of garlic in oil using time as a public health control. At time of inspection, no time documentation on containers and unable to locate written time control procedures. Manager discarded two containers of garlic in oil for quality. Time as a public health control procedure was written at time of inspection. Discussed the importance of following written time as a public health control procedures at all times. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. ..........On cook line, employee handled raw chicken, then changed gloves to continue working with cooking utensils and food product, without a proper handwash in between glove changes. Employee removed gloves, washed hands, and donned new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

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. ...........In walk in cooler, on speed rack on sheet pan, wrapped raw salmon stored over packages and containers of ready to eat foods. Instructed employee to move sheet pan of raw salmon to bottom shelf to prevent cross contamination. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination of foods. 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. .........On cook line, in hot holding well, tomato based sauce with an internal temperature of 88*F-95*F. Per employee, sauce was placed in hot well directly from walk in cooler about 20 minutes, and was ready for service. Tomato sauce was moved to cook top to re-heat to 165*F. 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-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; 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/4125/Food-SafetyOperator-Resources. ............On cook line, two different containers of garlic in oil and cooked onions with bacon bits using time as a public health control. At time of inspection, no time documentation on containers and unable to locate written time control procedures. Manager provided start times on garlic in oil and cooked onions of 20 minutes prior to start of inspection. Time as a public health control procedure was written at time of inspection. Discussed the importance of following written time as a public health control procedures at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Repair walk-in freezer so it does not accumulate ice. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 1st

Priority Foundation-5-103.11, Pf: Capacity-Quantity and Availability Provide hot water to all restrooms on Talon course. PIC states they have been working with APS to get power out to restrooms on Talon Course. Provide documentation and timeline for power and hot water. Correct By: Correct Prior To Reinspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Provide minimum 1” air gaps for all drain lines, including all lines under dish machine. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Clean large beer walk-in cooler ceiling and walls. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment 7) Repair walk-in freezer so it does not accumulate ice. 8) Replace insulation on condensate and drainage lines in main walk-in cooler and freezer. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide hot water to all restrooms on Talon course. PIC states they have been working with APS to get power out to restrooms on Talon Course. Provide documentation and timeline for power and hot water. 2) Provide hose bib vacuum breakers to hose bibs at restrooms. 3) Have all testable backflow tested (soda backflow located behind tall reach-in freezer). Backflow must be tested yearly. Maintain certificates on site for verification. 4) Provide minimum 1” air gaps for all drain lines, including lines under dish machine, prep sink, walk-in drain line (at mop sink), pasta boiler, bar area. 5) Re-plumb flexible drain lines in bar with hard pipe; provide a 1” air gap and ensure drains terminate above floor sink. 6) Switch water lines to left hand sink in men’s restroom so that hot is on the left, cold on the right. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability 9) Seal gap at wall near pizza oven with caulk or silicone 10) Clean large beer walk-in cooler ceiling and walls. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st