The Boulders Resort & Club

Inspector's notes

Observed maximum water temperature of 81F at two handwashing sinks. Handwash sinks must be supplied with hot water of at least 100°F. Hot water re-instated at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: 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. Addl Notes: Observed no single-use towels at kitchen handwashing sink. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk-in cooler, observed vacuum packaged salmon labeled to be removed from vacuum packaging before thawing. Follow label instructions and remove the seafood from the ROP environment prior to thawing. Instruct staff as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no last served/sold dates on filed shellstock (mussel) tags. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. The PIC was instructed and will train staff as needed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed tomato pizza sauce/55-58F prepared the day before and stored in a plastic container over 12 inches deep. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. Reviewed cooling procedures. The facility does have a blast chiller. The improperly cooled pizza sauce was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk-in cooler, observed ready to eat TCS food held more than 7 days of preparation including chorizo gravy/1-2 and baked beans/1-3 . RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). The RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In cold drawer, observed vacuum packaged seafood (like seared ahi) labeled to be removed from vacuum packaging before thawing. Follow label instructions and remove the seafood from the ROP environment prior to thawing. Instruct staff as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed salmon defrosted in ROP packaging in the walk in fridge. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed warewashing machine leaking onto the floor and creating puddles around the dish pit and back areas of the kitchen. Must repair all plumbing to a state of good repair prior to next routine inspection. Per PIC, repair order had been logged to fix the machine. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed guacamole, salsa, grated cheese, and shredded cheese at 50°F in cookline prep table. 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 person in charge, foods had only been in prep table less than 2 hours. PIC moved prep table foods to freezer to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ground beef stored above barbeque sauce and pasteurized eggs in reach in cooler on cook line.

Inspector's notes

Observed employee at dish machine begin handling dirty dishes with gloves then moved to working with clean dishes without changing gloves or washing hands. Person in charge informed when moving from dirty dishes to clean dishes they shall was hands in between.

Inspector's notes

Observed in use high temperature sanitizing dish machine with a final rinse temperature of 145*F.

Inspector's notes

Observed sewage to the top of flood rim at floor sink on prep line nearest to ware washing area. Person in charge informed there shall be no backflow of any sewage via any drain inside or directly outside of the establishment. Person in charge unclogged floor sink at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source.... Observed Greek yogurt in clear glass reach in cooler with blue/green organic matter near the rim of the container. Person in charge discarded yogurt at time of inspection. Person in charge informed all items must be in safe condition at all times. 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 Salsa in walk in cooler at a temperature of 54*F, person in charge explained that the salsa was used for breakfast and was placed in there less than 2 hours prior. Person in charge voluntarily discarded item. Observed 2 types of salsa at a temperature of 46*F in open top prep table on cook line, lettuce in pull out drawer at a temperature of 48*F, and tenderloin in pull out draw at a temperature of 46*F. Person in charge explained that it was items were all placed in there less than 2 hours prior. Person in charge removed items from prep table and placed them into walk in cooler at time of inspection. Person in charge informed all TCS products must remain at a temperature of 41*F or less. 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 high temperature ware washing machine converted to be a chemical ware washing machine at 0ppm. Person in charge was informed to use 3-compartment sink until ware washing machine stays between 50-100ppm of chlorine. Person in charge moved dish washing to 3-compartment sink at time of inspection. Correct By: Corrected At Time Of Inspection