Grayhawk Golf Club

Inspector's notes

In walk-in cooler, observed pan of unlabeled ground beef patties with grill marks but obviously undercooked. PIC confirmed that the hamburgers were not thoroughly cooked, and the facility carries out non-continuous cooking. After instruction, PIC labeled the par-cooked meat patties. Please ensure the non-continuous cooking procedures are up to date and available for review. Action: Corrected at time of inspection.

Inspector's notes

On dry storage shelves, several cans with dents in top/bottom/ side of cans. Dented cans were removed from shelf. See embargo form. Discussed importance of removing dented cans from service. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler on speed rack, TCS foods (cooked eggs, breakfast burritos/ 50*F-55*F prepared and cooling in shallow covered containers. Cooked eggs and breakfast burritos were uncovered to continue the cooling process. Per manager, TCS foods were prepared <2 hours. Discussed proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, uncovered sheet pan of undercooked meat stored over covered containers of ready to eat chicken. Covered containers of raw chicken stored over containers of raw beef and ready to eat foods. 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. Employee 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

Establishment has approved noncontinuous cooking procedures for raw proteins. In walk in cooler, several sheet pans of partially cooked steaks not properly marked to note that partially cooked. Instructed employee to mark sheet pans of partially cooked steaks. Discussed the importance of following establishment written noncontinuous cooking procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Back door of establishment open to kitchen, with active food preparation. Employee shut door. If door is to be left open, fly fan should be activated or screened door provided to prevent entry of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

Slicer with accumulation of food debris on blade and nonfood contact surfaces. Per manager, slicer was not used today and stored as clean. Instructed manager to re-wash, rinse, and sanitize slicer. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Third Consecutive Violation. Per Plan Review final inspection, at time of inspection, visible sunlight through exterior doors. Install weather stripping on all exterior doors where sunlight is visible, including roll-up door. Corrective Action: Correct prior to next routine 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 racks, uncovered sheet pans of seared steak stored above uncovered sheet pans of ready to eat chicken. Per managers, steak was not fully cooked. Speed rack shelves were re-arranged to move undercooked steak below ready to eat chicken. Discussed proper storage of raw vs ready to eat foods to prevent future cross contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-6-202.15, C: Outer Openings, Protected..........At time of inspection, visible sunlight through exterior doors. Install weather stripping on all exterior doors where sunlight is visible, including roll-up door. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Repeat Violation 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-6-202.15, C: Outer Openings, Protected Install weather stripping on all exterior doors where sunlight is visible, including roll-up door. Correct By: Correct Prior To Next Routine Inspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Install cove base in all restrooms. Correct By: Correct Prior To Next Routine Inspection

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. Plumb drain lines from RPZs to nearest floor sink with a 1” air gap. 2) Sprayer hoses at pitcher fill sinks are not approved due to the cross-connection and contamination hazards. Provide an approved pitcher fill faucet or sprayer at each sink that maintains an air gap at sink. Will send a photo example. Otherwise, install an RPZ (ASSE 1013) on water line for backflow protection. 3) Pitcher fill sinks must have a mixing faucet with hot and cold water; if the pitcher fillers installed as part of the above correction does not have a mixing faucet, install a separate mixing faucet for sink cleaning. 4) Install a riser on 3-compartment sink (there is no floor sink for 3-comp to drain to). Will provide a photo example. 5) Provide a hand sink visible from cookline/plating area. Either relocate existing sink as discussed on site, or install another hand sink on wall with prep sink that is visible from noted area. 6) Install an ASSE 1022 on all “Folger’s” coffee machines. 7) Remove unused water line at beverage station in hallway. 8) Repair leak to left faucet (neck) of 3-compartment sink. 9) Remove old plumbing (water supply) from former garbage grinder at pre-rinse. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st

Repeat Violation Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability 10) Replace all burnt out or missing lights. Clean any dirty light shields. 11) Install weather stripping on all exterior doors where sunlight is visible, including roll-up door. 12) Install cove base in all restrooms. 13) Provide a covered waste receptable in ladies’ restrooms where missing. Correct By: Correct Prior To Reinspection,Repeat Violations: 1st