Orange Tree Golf Club

Inspector's notes

Observed cooked chicken cooling in the reach-in cooler by the cook line packaged in plastic wrap and stacked in a metal container. Internal temperature: 55 degrees. Person in charge (PIC) stated the chicken was cooked within the last 2-3 hours and recently packaged. Chicken was removed from plastic wrap to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed above the three compartment sink located in the kitchen area a bottle of degreaser not in the original container without the common label name for the chemical. Corrective Action: Corrected at time of inspection. PIC placed common name of chemical on the bottle.

Inspector's notes

Observed in the kitchen area across from walk in cooler countertops with accumulation of debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

*2nd repeat* Observed dead cockroaches in vacant bathrooms of rear kitchen and rear room of indoor bar area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

None onsite at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ice machine lip with a build up of black organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced cheese, shredded cheese and leafed lettuce on main kitchen line holding 48*f degrees. Items were over filled and per kitchen PIC out less than 4 hours. Items relocated to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following items inside walk-in cooler with no date marks. Pasta salad, veggie soup, broth, chicken parm, cheese and red sauce pasta, cut tomatoes, clam chowder, cooked noodles, sausage links, cut honey dew, cut cantaloupe, shredded lettuce, and corn tortilla soup. Per pic all items were from the previous day banquet or with-in 7 days of prep. All items dated with appropriate dates at time of inspection.

Inspector's notes

Observed dead cockroaches in vacant bathrooms of rear kitchen and rear room of indoor bar area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Handsink behind bar had no hand towels during inspection, sink was restocked at time. Please ensure all handsinks are stocked with single use hand drying provisions at all times. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Handsink behind bar was being used as a dump sink during inspection. Please ensure all handsinks are maintained clean, accessible, and reserved for handwashing only. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handsoap available at handsink in warewashing area during inspection, sink was re-stocked at time. Please ensure all handsinks are stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple kitchen knives being stored in gap between coolers in prep area, knives were removed and cleaned at time. Please ensure utensils are stored in a clean dry area between uses. Corrective Action: 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.... Observed large container of cooked quinoa date marked 1/6 in walk-in cooler, person in charge said this should have been dated 2/6 but that was still 2 days past the safe shelf life and item was discarded. Please ensure all time/temperature controlled for safety food items are date marked and discarded 6 days after the date that they are prepared or removed from packaging. 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. Observed the mechanical dishwasher operating with 0 ppm chlorine sanitizer and no detergent. The chlorine sanitizer and detergent dispenser connected to the mechanical dishwasher were near empty. The person in charge placed a work order for supplies and service of the dishwasher. Discussed with the person in charge the three compartment sink will be used to wash, rinse, and sanitize dishes until the mechanical dishwasher is serviced. Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. Observed several plates stored upright as clean with significant splatter, soils accumulation, and other debris on the bottom of the storage rack next to the three compartment sink. The person in charge removed the plates and placed them to be washed. Discussed with the person in charge storing plates in a manner to prevent contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers Observed two spray bottles by the hand wash sink at the bar with blue and pink colored fluids and no labels. Discussed with the person in charge labeling working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies to be clearly and individually identified with the common name of the material. Correct By: Corrected At Time Of Inspection