Coldwater Golf Club

Inspector's notes

No paper towels observed at either handwash sink at time of inspection. Ensure all handwash sinks are stocked with soap and paper towels at all times. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bag of hot links in prep cooler marked with date of 5/27. Observed white, viscous matter in bag with the hot links. Ensure kitchen staff are checking food items daily to ensure food showing signs of adulteration is discarded. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deli meat in containers in prep cooler missing date marks. Per person in charge, meat was placed in prep cooler a couple of days ago. Ensure staff are properly date marking RTE/TCS foods within 24 hours of making/opening. 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/opened as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooled syrup along wall behind soda BIBs. Discussed increasing cleaning frequency to prevent attraction of pests. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No working light observed in walk-in cooler or freezer. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor in walk-in refrigeration units. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food manager certificate available at time of inspection. Obtain ANSI approved certificate and maintain onsite at all times of operation. Correct prior to next routine inspection.

Inspector's notes

Observed two cans of pesticide stored on the chemical storage rack in the kitchen. One can was for hornets and wasps; the other was a botanical mixture aerosol for multi species insects. All pesticide application must be conducted by a certified pest control technician and storage of pesticide is prohibited in the kitchen. Pesticides removed from kitchen at time of inspection. Corrected at time of inspection.

Inspector's notes

No sanitizer test strips available at time of inspection. Establishment only had chlorine to be utilized as sanitizer at time of inspection. Obtain test strips for chlorine solutions or obtain quaternary solution and quaternary test strips. Correct prior to reinspection on or before 11/18/25.

Inspector's notes

Observed soiled flooring near the hand washing sink and the three compartment sink. Also observed grease accumulation in the outside area where the grease trap is located. Clean and maintain clean. Correct prior to next routine inspection.

Inspector's notes

This is the FOURTH consecutive violation. No certified food protection manager at establishment at the time of 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

This is the THIRD consecutive violation. No certified food protection manager at establishment at the time of 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

Observed flexible pipes used for the 3-compartment sink. Replace flexible pipes with PVC. Corrective Action: Correct prior to next routine inspection.

Repeat Violation This is the second consecutive violation. No Certified Food Protection Manager onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Observed buildup of residue and debris on the floors, walls, ceilings, and equipment throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine 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 container of salsa with a date mark of 12/06. PIC was instructed to throw item out. TCS foods shall be used or discarded upon expiring (not to exceed 7 days) To prevent growth of bacteria. Correct By: Corrected At Time Of Inspection