Grayhawk Golf Club

Inspector's notes

At bar, server using bare hands for ready to eat garnishes for customer drinks. Manager instructed employees on use of tongs when handling ready to eat garnishes for drinks. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing soap on cook line handwashing sink. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On grill in metal pan, cooked chicken with internal temperatures of 105*F-112*F. Per employee, chicken was fully cooked about 15 minutes and placed on grill without heat turned on. Instructed employee to reheat chicken to 165*F and maintain at proper temperature. Recommended using additional pan with water to aid in maintaining proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** On cook line, in cold holding well, TCS foods (cut tomatoes, pico salsa, cut cabbage) with internal temperatures of 49*F-55*F. Per employees, TCS foods were placed in cold holding well <2 hours. Metal pans were pushed in to ice to aid in maintaining proper temperature of TCS foods. After one hour. TCS foods had dropped to <41*F. 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

In walk in cooler on speed rack, thawing tuna in sealed reduced oxygen packaging. All ROP fish labeled "Keep Frozen" is to 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: Corrected at time of inspection.

Inspector's notes

On cook line, in cold holding drawers, TCS foods (sliced meats, raw meats, sliced cheeses) with internal temperatures of 48*F-54*F. Per manager, TCS foods were temperature checked within normal time parameters. Employee added ice bags to sliced meats, raw meats, and sliced cheeses to rapidly cool back down to the proper temperature. Ambient temperature of cold holding drawers was 45*F, taken from unit thermometer. Recommended dropping temperature to 36*F-37*F to aid in maintaining proper temperature during busier times of service. 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

In prep area, employee removing shells from ready to eat hard boiled eggs with bare hands. Instructed employee to discard eggs, wash hands, and don gloves to continue with task. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, on speed rack, uncovered containers of raw shrimp stored over covered and uncovered containers of ready to eat foods. Containers of raw shrimp were moved below ready to eat foods to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At cook line handwashing sink, bucket of in use utensils stored in basin of sink. Bucket of utensils was removed from handwashing sink. A handwashing sink is to be used for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, cooked chicken and vegetable soup with internal temperatures of 48*F-51*F. Per manager, soup was prepared the previous night. Chicken and vegetable soup was discarded. See embargo form. 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.

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. ...........At bar, two different employees added ready to eat cut fruit to drinks with bare hands. Discussed the importance of no bare hand contact with ready to eat foods. Tongs were provided at bar for use with cut fruit. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. .............At handwashing sink in middle of cook line, no handwashing soap available. Handwashing soap was provided at time of inspection. Maintain all handwashing sinks stocked with handwashing soap at all times. 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............At handwashing sink in middle of cook line, no handwashing towels available. Handwashing towels were provided at time of inspection. Maintain all handwashing sinks stocked with handwashing towels at all times. 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. ..........At Phil's Grill warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After first attempt to run machine, no detectable chlorine sanitizer. After two more cycles and priming of machine, chlorine sanitizer with a concentration of 50-100ppm at glassware. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-101.11, C: Surface Characteristics-Indoor Areas..........In outdoor womens restroom, laminate counter at sinks. Replace laminate counter with either a solid surface counter or a wall-mounted stand alone sink. Laminate counters are not approved. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed...........Cove base incorrectly installed to all restrooms. Provide curved cove base in all restrooms. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Adjust dish machine (kitchen) drain so it stays off the floor (4-6” as much as possible), sloped to drain, with a 1” air gap at floor sink. Recommend re-plumbing line behind booster heater so it may be secured to the wall. Correct By: Correct Prior To Next Routine Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Replace laminate counter in outdoor ladies’ restroom with either a solid surface counter or a wall-mounted stand alone sink. Laminate counters are not approved. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Provide cove base in all restrooms. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment 16) Install stainless steel splash guards on all sinks in bar (Quill’s side) between sinks and food sources (ice). Also install splash guard at dump sink in bar (Phil’s). 17) Repair walk-in freezer so that ice does not accumulate; re-wrap condenser and drainage lines. 18) Replace all missing/burnt-out bulbs in establishment. 19) Re-finish or replace rusted bottom shelf to table across from walk-in cooler. 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) Install an RPZ (ASSE 1013) backflow preventer on all water lines to combi ovens. 2) Either install an RPZ (ASSE 1013) backflow preventer on water lines to all soda systems, or have ASSE 1022 backflows on carbonators replaced. Maintain receipts if 1022’s are replaced. 3) Have all testable backflow tested, including any newly installed RPZs. Maintain certificates on site for verification. 4) Provide hot and cold water and replace tap handle to dump sink in bar (Quill’s side); ensure hot is on the left, cold on the right. Otherwise, sink may be completely removed. 5) Designate sink on cookline as a hand sink; provide soap and paper towel. 6) Provide a faucet with hot and cold water to dump sink in Phil’s bar. All sinks must have mixing faucets with hot and cold water. 7) Repair or replace prep sink faucet so it is secure and does not have a gap on right side. 8) Repair or replace pre-rinse sink faucet (by dish machine) so that both hot and cold turn on and off completely and easily. 9) Shorten drain line for pre-rinse sink so it has a 1” air gap at floor sink. 10) Soup wells in bar (Quill’s side) cannot drain into a bucket. Either relocate soup wells to an area where they can drain to a floor sink, or change equipment/function of well so it does not need to drain (including capping drain lines). 11) Re-plumb drain line to ice bin on cookline so that it is hard-piped, sloped to drain, with a 1” air gap at floor drain. 12) Re-plumb drain lines to drip trays in Phil’s bar so they are hard-piped, sloped to drain, with a 1” air gap at floor sink. 13) Adjust dish machine (kitchen) drain so it stays off the floor (4-6” as much as possible), sloped to drain, with a 1” air gap at floor sink. Recommend re-plumbing line behind booster heater so it may be secured to the wall. 14) Ensure all other drains, namely Phil’s bar, have min. 1” air gaps at floor sinks. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability 20) Replace all missing clean out covers in establishment (mop sink, 3-comp sink, storage in prep area, Phil’s bar, etc). 21) Replace laminate counter in employee restroom and outdoor ladies’ restroom with either a solid surface counter or a wall-mounted stand alone sink. 22) Provide cove base in all restrooms. 23) Provide covered waste receptables in all restrooms used by females. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st