Seville Golf & Country Club

Inspector's notes

There was no certified food service manager on-site during this inspection. This is a repeat violation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food service manager was present during this inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The large deli slicer had an accumulation of dried food on the blade. Per the chef, the slicer had not been used today. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

This establishment does not have a certified food protection manager on site.

Inspector's notes

A can of Raid and ant bait stations were found at the bar.

Inspector's notes

Beer cheese on the cook's line was in a steam unit double-panned at 95-125F. The food was moved to be reheated.

Inspector's notes

Observed the following items with the subsequent preparation dates: cooked pasta (3/11), cooked mushrooms (2/26), bolognese sauce (2/26), beer cheese (3/8), cooked beets (3/10), fire-roasted salsa (2/15), shallot dip (3/10), green salsa (12/31), fennel sausage (3/11), chicken tinga (3/11), and alfredo sauce (3/11). Foods were embargoed. Containers of mashed potatoes, grits, lemon rice, and green rice had preparation dates of 3/10 and 3/3. These foods had been frozen but did not have a pull date. All items were dated.

Inspector's notes

The deli and potato slicer/ chopper were observed to have a build-up of dried food behind/on the blades. The chef was instructed to clean and sanitize the slicer/ chopper. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.........Raw chicken was observed being stored above raw fish, and raw ground beef was observed being stored above raw pork fillets. Food was moved to the proper storage level. Correct By: Corrected 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...............Roasted garlic and caper aioli sauce observed being held beyond 7 days (prepped on 4/20 and 4/17). Food was embargo. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-401.14 (F), Pf: Non-Continuous Cooking; Documentation. 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/4616/25575/AMC-Toolbox---Cooking....Steak was observed in a non-continuous cooking process. Establishment does not have approved procedures for this process. Information was emailed to the chef. Please provide procedures by 11/17/23. A re-inspection has been scheduled for 11/20/23. Correct By: Correct Prior To Reinspection

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 handle dirty dishes and drop them off by dishwasher and return to work in dining area without washing her hands. Discussed washing hands after handling dirty dishes and returning to dining area. Employee washed her hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 sink with strainer and cloth napkins in basin and trash can directly in front of sink. Employee removed all items from hand sink. Moved trash can. Discussed not blocking a hand sink in any way and not using sink for any other purpose. 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 both hand sinks without towels and one sink near dish machine without soap. Discussed having all hand sinks stocked with soap and towels at all times. PIC placed towels at hand sinks. PIC stated he would get soap dispenser for sink near dish machine. Correct By: Corrected At Time Of Inspection