The Boulders Resort & Club

Inspector's notes

At handwashing sink adjacent to the soda machine, observed the maximum water temperature at 80F. Handwash sinks must be supplied with hot water of at least 100°F. The sink is supplied with an instant heater beneath the sink. Make necessary repairs to restore hot (at least 100F), running water to the sink. Email inspector proof of the corrective action within about a week. Corrective Action: Correct prior to re-inspection..

Inspector's notes

In walk-in cooler, observed salsa verde (tomatillo)/57F cooling in a container over 12 inches deep. 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. The salsa was within safe cooling time parameters and was transferred to an ice bath. Cooling procedures were reviewed with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a metal pitcher in the bar handwashing sink and ice in a kitchen handwashing sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In reach-in refrigerator/53F, observed TCS foods holding over 41F including lettuce/53F and guacamole with cut tomatoes/46F. In open cold table observed cooked corn/46F, pico de gallo/46F cut tomatoes/46F, cream/48F, shredded cheese/46F, tomato sauce/52F, and house prepared ranch dressing/52F. 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. All TCS foods improperly cold held were within safe time parameters and relocated to alternative functioning refrigeration units or placed on ice to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed women restroom had no covered receptacles. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine 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 raw pork loin, raw asada, beef fajitas, raw chicken, cooked beef, cooked pork, cooked shrimp, cut tomatoes and pazole all at a temperature of 45-48*F in walk in cooler at time of inspection. Person in charge explained all items were placed into walk in cooler last night. Person in charge informed all temperature sensitive items shall remain at of below 41*F at all times. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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 no paper towels at hand washing sink nearest to soda fountain at servers station. Person in charge restocked paper towels at time of inspection. Person in charge informed there must always be a hand drying provision at every hand washing sink. 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 ware washing machine at a concentration level of 0ppm at the bar, observed ware washing machine in the back at a concentration level of 0ppm. Person in charge informed not to use ware washing machines until they can remain between 50-100ppm in concentration. Person in charge moved all dish washing to 3 compartment sink. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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 hand washing sink at the front servers station nearest to the soda fountain at a temperature of 74*F. Person in charge called to fix it and was fixed during time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.... Observed cooked black beans in large white tubs at a temperature of 56-57*F. Observed Pork butt on a metal speed rack in metal pans at a temperature of 45-48*F. Person in charge explained that both products were made and placed in the walk in cooler around 9pm on 11/7 the night before the time was 12pm on 11/8 items were place in walk in over 15 hours before temperatures were taken. Black beans and Pork Butt was discarded at time of inspection. Cooked TCS food must be cooled from 135°F to 41°F or less in 6 hrs provided that the food is cooled from 135°F to 70°F within the first 2 hours. Correct By: Corrected At Time Of Inspection