Sunland Springs Golf Club Snack Bar

Inspector's notes

Observed shredded lettuce, shredded cheese, pico de gallo, cheddar cheese, egg patties, cilantro slaw, cole slaw, sausage patty, grilled chicken, liquid whole eggs, swiss, pepper jack, sliced tomatoes, diced tomatoes, turkey deli meat, bacon jam, romaine in make table with an internal temperature of 46-50*f. According to PIC, food had last been restocked in the morning, more than 4 hours prior to inspection and were discarded at time. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Inspector's notes

Make table was holding ambient air temperature of 50*f at time of inspection. Please make repairs prior to 4.15.25. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed sliced tomatoes cooling in plastic container with lid on, in upright reach-in cooler. Discussed approved cooling methods with person in charge and removed lid at time of inspection.

Inspector's notes

Observed shredded lettuce, shredded cheese, pico de gallo, cilantro slaw, cole slaw, sausage patty, breaded chicken, salsa, turkey deli meat, hard boiled eggs, cheddar cheese, swiss, pepper jack, sliced tomatoes, diced tomatoes, and guacamole (including tomatoe) in make table with an internal temperature of 49-51*f. According to PIC, food had last been restocked in the morning, more than 4 hours prior to inspection and were discarded at time. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Inspector's notes

Make table was holding ambient air temperature of 48*f at time of inspection. Please make repairs prior to 4.4.25. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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. Addl Notes: Observed sliced tomatoes cooling in plastic container with lid on, in upright reach-in cooler. Discussed approved cooling methods with person in charge and removed lid at time of inspection.

Inspector's notes

Observed eggs cooling in upright reach-in cooler covered with lid. All TCS foods cooling were uncovered to allow for rapid cooling.

Inspector's notes

Observed 0 ppm of QUAT sanitizer in sanitizer bucket. PIC drained and refilled to proper concentration levels at time of inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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. Observed salsa made in house dated from 11/28, stored in upright reach-in cooler. PIC discarded food at time of inspection. All TCS foods must be stored for a maximum of 7 days including prep date. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed build up of grease on side of outdoor grill. Please keep a regular cleaning schedule to prevent accumulation of food debris. Correct prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection