Ancala Country Club

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Via email, provided weblink to assist in obtaining food manager certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At in use bar warewashing machine, no detectable chlorine sanitizer on glassware surfaces. Machine was primed, re-run, with a chlorine sanitizer reading of 50-100ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, and when exchanging empty bottles. Corrective Action: Corrected at time of inspection.

Inspector's notes

***THIRD Consecutive Violation*** On cook line, in hot holding well, cooked rice with an internal temperature of 105*F. Per employee, rice was placed in well and ready for service about 2 hours. Employee reheated rice to 165*F. 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*** In prepared foods walk in cooler, cooked split pea soup and roasted garlic with preparation dates of 7/11, 5 days past 7-day discard date. Split pea soup and roasted garlic were discarded. See embargo form. Discussed the importance of date marking, including when removing TCS foods from freezer. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

***SECOND Consecutive Violation*** Establishment using time as a public health control for employee meals. At time of inspection, no start/discard time noted on hot holding unit where food is stored. Employee provided start/discard time for employee meals. Time as a Public Health Control requires time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In soup well and in two door stacked hot holding unit, soup with an internal temperature of 122*F-133*F. Per manager, soup was prepared within normal time parameters. Two containers of soup were reheated to 165*F for hot holding. 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

In walk in cooler, cooked chili/ unknown prep date, chicken marinade (oil with fresh garlic)/3-24 past 7-day date mark. Cooked chili and chicken marinade was discarded. See embargo form. Discussed the importance of date marking, including when removing TCS foods from freezer. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

In two door stacked hot holding unit, employee hot meals with TCS foods, using time as a public health control. Per manager, meals are placed out for service at 1100am and service ended at 100pm. Establishment unable to locate written time as a public health control procedures. Written procedures were provided at time of inspection.Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

No quat test strips for monitoring of sanitizer solution at 3-compartment sink and wiping cloth buckets and no chlorine test strips for monitoring sanitizer at warewashing machine. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no detectable chlorine sanitizer in the final rinse of the in-use kitchen dish machine. The chlorine supply bucket was extremely low. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. The chlorine supply was replaced, and food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In steam bath, observed white rice at 114F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. It was discovered that the water bath was cold, and the thermostat was not adjusted properly. Per PIC, the rice was prepared before lunch, and he immediately discarded the rice voluntarily without being prompted to do so. Thermostat to be adjusted on next batch. Corrective Action: Corrected at time of inspection.

Inspector's notes

In salad prep table/60F, observed hard boiled eggs/56F, cut romaine/67F, tuna salad/56F, cooked cauliflower/49F, bleu cheese/52F, cut tomatoes/55F 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, the foods had been stocked in the malfunctioning unit for lunch and were within safe time parameters. All TCS foods improperly cold held were relocated to an alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler, observed raw chicken, stuffed with prosciutto, herbs and cheese, in reduced oxygen packaging that was conducted in the facility. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. The TCS food was within 48 hours and was removed from the package. Reviewed the 48-hour rule with PIC as well. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak below the three compartment sink. Repair as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One kitchen handwash sink lacked paper towels in the dispenser. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no detectable chlorine sanitizer in final rinse of in-use mechanical dishwasher. Food-contact surfaces must be properly sanitized after washing and rinsing. The empty sanitizer supply container was replaced, the dispenser line primed and 50-100ppm chlorine restored. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no consumer advisory on breakfast "Diner" menu for undercooked proteins like runny eggs or eggs your way. Also, the dinner menu has reminder but no disclosure statement for the undercooked protein items like burgers, filet sliders, ahi, etc. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale. Provide an approved disclosure method and reminder statement. Inspector emailed guidance document. Please email inspector proof of the corrective action within about a week. Corrective Action: Correct prior to re-inspection.

Inspector's notes

On steam bath, observed rice/115F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The rice was reheated to 165°F at time of inspection, and the thermostat adjusted on the steam bath. Corrective Action: Corrected at time of inspection.

Repeat Violation 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.....No detectable chlorine sanitizer in the in use bar mechanical dishwasher. It was determined that the supply jug was empty. After instruction, worker began connecting incorrect quaternary ammonium sanitizer. Staff instructed and machine was placed out of order until correct chlorine sanitizer is provided. Bar wares will be properly cleaned/sanitized at the kitchen dish machine or three compartment sink until the machine is sanitizing properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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.......Establishment's dinner menu Consumer Advisory lacks disclosure statement for undercooked animal proteins (like burgers and steaks). Provide approved Consumer Advisory (asterisks on all undercooked animal proteins, disclosure statement, and reminder). Please email proof of corrective action within about a week. Guidance document provided. Correct By: Correct Prior To Reinspection

Repeat Violation 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.....No detectable chlorine in final rinse after two runs of the bar mechanical dishwasher. After priming the machine, the chlorine concentration appeared to be 100ppm but got progressively weaker after three more runs of the machine. Staff will wash/sanitize wares in the kitchen dishwasher until the machine is repaired and sanitizing properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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... ...In the end prep cooler/46.5F on the line, observed TCS food holding over 41F including cous cous/48F, par cooked green beans/48F, butter/47F, meatballs/51F, and cooked rice/47F. Maintain cold TCS food at or below 41F. Items were within safe time parameters and were relocated to the walk-in cooler. The person in charge will repair the unit prior to refilling it, and will ensure TCS food can be maintained at or below 41F. Correct By: Corrected At Time Of Inspection