Arrowhead Country Club

Inspector's notes

Observed no light shield on one panel light in the dry storage room located in the back of house. Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. PIC was made aware and put in a work order. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

THIRD CONSECUTIVE. Observed sliced tomatoes (48-52°F), various cheeses and various Time Temperature Control for Safety (TCS) spreads (50-55°F), shredded lettuce (51°F), and cooked and cooled peppers (52°F) in the large prep table nearest the walk in on the cook line. The large prep table measured 50.0 with the min max thermometer. Staff stated foods had been in the prep table for less than 5 hours. Foods were moved to the walk in for rapid cooling at time of inspection. Discussed the importance of routinely checking food temperatures with staff. Discussed cold holding requirements and best practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various Time Temperature Control for Safety (TCS) foods in the large prep table nearest the walk in on the cook line. The large prep table measured 50.0 with the min max thermometer. Thermometers calibrated with staff. Staff stated all food had been in the prep table for less than 5 hours. Foods were moved to the walk in for rapid cooling at time of inspection. Discussed the importance of routinely checking food temperatures with staff. Staff plan to manage foods with an ice bath until the unit is capable of maintaining food under 41°F. A reinspection will occur on the unit in 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed sliced tomatoes (53°F) and dairy-based spreads (48-50°F) in an ice bath with a temperature above 41°F. The ice had been filled so that it barely reached the base of the metal containers. Staff stated all foods had been placed in the ice bath 45 minutes prior to temperature measurement—re-educated staff on ice bath requirements. Staff went to get more ice so that pans could be properly submerged in the ice bath slurry, reaching the level of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dishwasher with chlorine sanitizer measuring at 0 PPM. Confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes, daily. The manager placed a work order at the time of inspection. The third-party servicer is scheduled to arrive today to fix the main dishwasher. Staff plan to use the 3-compartment sink to sanitize dishes until the unit is serviced. Reviewed sanitizer concentration requirements and best practices. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed salsa (53°F), sliced tomatoes (53-60°F), cream cheese (50°F), and lettuce (51°F) in a prep table cold holding above 41°F. The prep table measured 47.3°F on the min/max thermometer when placed in the coldest part of the unit. Alerted the manager, who stated all foods had been placed in the unit within the last hour. All foods were moved to alternative refrigeration at time of inspection. The facility has adequate refrigeration to continue operating safely. Discussed routinely checking cold holding food temperatures and routine and seasonal maintenance for cold holding units. Corrective Action: Corrected at time of inspection.

Inspector's notes

SECOND CONSECUTIVE. Observed broken light covering in the liquor storage area. Alerted staff who plan on replacing light covers. Also observed a small leak from under the three-compartment sink. The section of water-damaged and peeling paint, observed last time, has grown and was also observed peeling from the ceiling over a prep station. Proper repair is required. Discussed risks around physical contamination and the importance of maintaining all fixtures in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed broken light coverings in the storage area and throughout the main kitchen. Alerted staff who plan on replacing light covers. A small section of water-damaged and peeling paint was also observed peeling from the ceiling over a prep station. Alerted staff who put a work order in on the ceiling at time of inspection. Proper repair is required. Discussed risks around physical contamination and the importance of maintaining all fixtures in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cellophane-wrapped stuffed cheese mushrooms on a cooling rack measuring around 58-64°F. Staff had prepared the stuffed mushrooms and were instructed to take off the cellophane wrapping to allow the mushrooms to fully cool. Prepped foods and/or cooked foods must remain uncovered to allow for proper cooling until they reach 41°F. Discussed cooling methods with staff. Corrective Action: Corrected at time of inspection.

Core-4-602.12, C: Cooking and Baking Equipment. 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 heavy black build up on the oven in the main kitchen. The manager stated the ovens were cleaned weekly. Educated the Person in Charge (PIC) about cleaning frequency requirements. The cavities and door seals of ovens shall be cleaned at least every 24 hours. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed exposed raw, porous, concrete and Styrofoam in the flooring near the main entrance to the main kitchen across from the standing refrigerator. Also observed raw concrete in the bar accross from the main kitchen between the dry storage area and the standing refrigerator. Flooring must be smooth and easily cleanable and not made of porous-absorbable materials. Proper repair is required. Do not use unapproved methods. Also, observed missing floor tiles in the freezer. Establishment is to replace the missing tiles or seal the raw concrete with laminate to make the area smooth and easily cleanable. Discussed premises requirements with the manager. Also observed a broken light covering and multiple holes in the of the dry storage area by the bar across from the main kitchen. Establishment to replace to light cover and fix the holes in the wall. Surfaces to be maintained intact, smooth and easily cleanable. Correct By: Correct Prior To Next Routine Inspection