Tatum Ranch Golf Club

Inspector's notes

In the walk-in cooler, observed a package of tuna labeled to remove from package while thawing. PIC removed the tuna from the package at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some food containers stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife stored between equipment on the line.Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sticky tape for flies hung from ceiling in clean wares storage area. Relocate to area away from open food, prep areas and clean wares. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grilled chicken in the prep table drawers across from the cook line at 52°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. Per PIC, grilled chicken was in the prep table since day prior. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa, pico de gallo, cooked sausage, and ham with no date marking in both the reach in cooler on the cook line and walk in cooler.

Inspector's notes

Observed rice cakes with a discard date of 11/11, turkey with a discard date of 11/05, ham with a discard date of 11/11 and roast beef with a discard date of 11/11 in reach in coolers on cook line.

Inspector's notes

Observed cooked beans, chili with cooked beef and beans, mayo based sauces pizza sauce, cooked artichokes, ham, turkey, pastrami, raw shrimp, raw tuna, raw bacon, sliced cheese, shredded cheese, and cottage cheese all in walk in cooler at a temperature of 45-47*F at time of inspection. All items have been in walk-in cooler for longer than 4 hours prior to temperatures being taken.

Inspector's notes

Observed cooked beans, chili with cooked beef and beans, mayo based sauces pizza sauce, cooked artichokes, ham, turkey, pastrami, raw shrimp, raw tuna, raw bacon, sliced cheese, shredded cheese, and cottage cheese all in walk in cooler at a temperature of 45-47*F at time of inspection. All items have been in walk-in cooler for longer than 4 hours prior to temperatures being taken.

Inspector's notes

Observed walk in cooler at a temperature of 43.3*F 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 mechanical ware washing machine at 0ppm of chlorine sanitation solution. Person in charge informed chlorine solution shall remain between 50-100ppm per manufacturers instructions. Person in charge moved to 3 compartment sink to sanitize utensils and equipment at a time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.... Observed sliced tomatoes and cooked potatoes fries at a temperature of 49-50*F in reach in cooler on cook like placed in cooler for over 4 hours. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection