Admirals Club

Inspector's notes

Observed no hand drying provisions available at the bar hand sink. Informed PIC that hand drying provisions need to be available at all times. PIC provided hand drying provisions at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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: Observed no hand soap available at the kitchen hand sink and bar hand sink. Informed PIC that the hand sinks need to always be supplied with hand soap. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed drainpipes near three-compartment sink fallen into floor drain. Informed PIC that an airgap of at least one inch needs to be between the outlet of the pipe and the top of the floor drain. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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. Observed employee bus tables and bring dirty dishes into dish area, and proceed to pic up clean dishes without changing gloves and washing hands. Person in charge directed employee to place dishes in dish pit to be re-washed and to wash hands. Discussed the importance of handwashing when changing tasks ( when busing dirty dishes, touching or putting away clean dishes, walking through doorways, touching person items, fixing hair, etc.). Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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. Observed main hand sink next to kitchen prep area, without any handwashing cleanser. Person in charge got soap from store next door to place at sinks. Discussed the importance of having a properly stalked washing station to avoid contamination of food or surfaces. Correct By: 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. Observed three compartment sink in bar area with a chlorine concentration of over 100 PM as specified by manufacture. Person in charge remade chlorine sanitizer solution to meet manufacturer specifications and rewashed all glassed at time of inspection. **Second Consecutive** Priority Foundation-4-501.112, Pf: Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 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 high temp dish washer in dish pit area being actively used as sanitizer agent temping at 152*F using a max min thermometer. Person in charge stated they used the dishwasher to sanitize all dishes throughout the establishment. Discussed that for proper sanitization by temperature, the water has to hit 165*F. Person in charge washed and sanitized all dishes in the three-compartment sink using quat sanitizer. **Second Consecutive** Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-307.11, C: Miscellaneous Sources of Contamination. Observed employee roll out a cart with buffet refill containers without covers, throughout customer areas. Discussed that it is important to cover any food or ice to avoid contamination from customers while in transit from kitchen to buffet. Correct By: Correct Prior To Next Routine Inspection