Silverleaf Club

Inspector's notes

Observed low temperature chlorine sanitizing dish machine being used to wash glassware at the main bar. Final rinse chlorine sanitizer was observed at 0 PPM. Final rinse chlorine sanitizer concentration shall measure between 50-100 PPM. After further inspection it was determined that 2 jugs of detergent were attached to the dish machine. After instruction the bartender replaced one of the detergent supplies with sanitizer. Dish machine was tested again and santizier concentration measured at 50PPM. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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. Addl Notes: In the kitchen observed high temperature sanitizing dish machine being used to sanitize pans and plates. Maximum water temperature observed at 151.3°F Maximum water temperature observed at 155.5°F after running the dish machine one more time.

Inspector's notes

In the walk in refrigerator near the office observed cooked peppers dated 8/23 and cooked Calabrian peppers dated 8/23. In the server station reach in refrigerator observed cooked garlic dated 8/26.

Inspector's notes

In main walk in cooler, tomato soup/70*F-80*F and in outside walk in cooler, turkey chili/44*F-46*F out of internal temperatures. Tomato soup was prepared >3 hours, stored in metal pans about 4 inches deep and turkey chili was prepared the previous day and stored in metal pans >4 inches deep. Tomato soup and turkey chili were discarded. See embargo form. Discussed proper cooling temperature parameters and methods with employees. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

In employee cafeteria, in hot holding unit, TCS foods (chicken wings, hot dogs, hot sauerkraut) without time documentation and accurate written time control procedures. Per employees, TCS foods are discarded after 4 hours. Accurate time control procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

In loading/back kitchen dock, mop sink hose on high into the stormwater drain. Per one employee, hose was on to combat smell and per another employee, hose was on to flood food waste and other miscellaneous waste down storm drain. A stormwater drain is strictly for rainwater and run off and no food should be disposed of down stormwater drains. Hose was turned off at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee handling ready to eat fruit and vegetables with bare hands. Fruit and vegetables were discarded. See embargo form. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, on cook top, on shelf above flat top, cooked hash browns with internal temperatures of 110*F-125*F. Per manager, hash browns were prepared within normal time parameters. Manager reheated hash browns to 165*F. Discussed the importance of maintaining proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in cold holding drawers under cook top, TCS foods (raw proteins, cooked vegetables) with internal temperatures of 45*F-50*F. Per employees, TCS foods were in cold holding drawers within normal time parameters. Raw proteins, cooked vegetables were moved to walk in cooler to rapidly cool back down to proper temperature. Discussed new gaskets around cold holding drawers to ensure proper seal. At side prep area, in containers sitting on ice, TCS foods (cooked vegetables, cooked sausages) with internal temperatures of 55*F. Per employee, TCS foods were removed from cold holding <2 hours. Employee moved cooked vegetables and cooked sausages to cold holding drawer in prep table cooler to rapidly cool back down to the proper temperature. Discussed the use of an ice bath instead of containers sitting on ice. In employee cafeteria, at salad bar, TCS foods (cut lettuce, cut tomatoes, cut deli ham) with internal temperatures of 50*F-60*F. Per employee, salad bar items were removed from cold holding about one hour. Instructed employees to provide lids, ice baths, or move all TCS foods to reach in refrigerator to rapidly cool back down to the proper temperature. Ensure salad bar cold holding unit is able to maintain proper temperature before storing of TCS foods. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In low reach in cooler, couscous/ 8-12, in walk in cooler, couscous/ 8-12 and cooked duck/ 8-14 and tomato mixture/ unknown preparation date past 7-day discard dates. Couscous, cooked duck, and tomato mixture were discarded. See embargo form. RTE/TCS foods requiring date marking are to be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

On speed rack in kitchen, cooked chicken fried steak/ 75*F prepared and cooling at room temperature about 1 hour. Employee moved sheet pans of chicken fried steak to walk in cooler to continue the cooling process. In walk in cooler, cream based sauce/ 60*F, salsa/ 65*F, egg salad/ 55*F prepared <2 hours and cooling in covered containers >4inches deep. Cream based sauce, salsa, egg salad were portioned in to uncovered shallow containers and moved back in to walk in cooler to continue the cooling process. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses a high temperature warewashing machine for sanitizing of dishware. Establishment does not have a high temperature measuring thermometer for measuring final rinse of machine. Sanitizing using high temperature warewashing machines requires an irreversible measuring device to ensure food contact surfaces reach 160°F. Provide approved irreversible measuring device prior to re-inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

In prep area, employee handled trash can then immediately handled food container to place in walk in cooler, without a proper handwash in between tasks. At in use warewashing machine, manager instructed employee on proper handwashing when moving between dirty and clean dishware. After discussion, employee handled dirty dishware, rinsing hands with spray nozzle then drying with cloth towel, then donned gloves to handle clean dishware. Both employees were instructed on proper handwashing procedures. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, on cook top, cooked chicken/ 109*F and on shelf above flat top, cooked hash browns/ 95*F out of internal temperatures. Per manager, chicken and hash browns were prepared within normal time parameters. Manager discarded hash browns for quality and reheated chicken to 165*F. Discussed the importance of maintaining cook top on low heat to maintain proper hot holding temperatures. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top portion of middle prep table cooler, TCS foods (sun dried tomatoes, coleslaw, cut tomatoes, cooked mushrooms, cheeses) with internal temperatures of 50*F. Per manager, TCS foods were placed in top portion of prep table cooler within normal time parameters. Ice baths were added to metal pan containers to rapidly cool TCS foods back down to proper temperature. Recommended maintenance on prep table cooler to ensure working properly. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. In small prep room, slicer with accumulation of food debris on food and nonfood contact surfaces. Per employee, slicer was used the previous day. Slicer was disassembled and moved to be rewarewashed. Discussed cleaning of dishware after use and before stored. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

At in use warewashing machine, employee handled dirty dishware, rinsed hands with spray nozzle, then handled clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware, then wash hands at approved handwashing sink to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In small prep room, slicer with accumulation of food debris on food and nonfood contact surfaces. Per manager and employee, slicer was used the previous day and stored as clean. Slicer was disassembled and moved to be re-warewashed. Discussed more frequent monitoring of dishware after warewashing to ensure stored as clean. All food-contact surfaces must be cleaned to sight and touch. 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. ..........On cook line, in bottom portion of middle prep table cooler, open pan of raw meat sitting on top of covered containers of ready to eat garnishes. In double stack reach in refrigerator, open container of raw shell eggs stored over covered containers of ready to eat salad toppings. Open pan of raw meat and container of raw shell eggs were moved to bottom shelf to prevent future cross contamination. Discussed proper storage of raw vs ready to eat foods. 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.............On cook line, in ice bath, breakfast TCS foods (cut tomatoes, cooked sausages, raw shell eggs) with internal temperatures of 55*F-65*F. Per manager, TCS foods were placed in ice bath about 1 hour. TCS foods (cut tomatoes, cooked sausages, raw shell eggs) were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Discussed using ice baths without additional pans between food containers and ice bath for better contact with ice bath to maintain proper temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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. ..........In walk in cooler, covered container, >8in deep, of hummus and covered container, 6in deep, of cooked red sauce with internal temperatures of 60*F-65*F. Per manager, hummus and red sauce were prepared <2 hours. Hummus and red sauce were portioned in to shallow pans and left uncovered in walk in cooler to continue the cooling process. Discussed proper cooling methods with manager. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. ...........No quat test strips available for monitoring sanitizer solution. Quat strips were provided at time of inspection. Maintain quat test strips available for use at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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. .........In small food preparation room, slicer with accumulation of food debris on blades. Per employee, slicer was not used today and was stored as clean. Slicer was moved to be warewashed. Discussed more frequent monitoring of food equipment after warewashing and stored as clean. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 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. ...........In outside vegetable and prepared foods walk in cooler, turkey chili/ 44*F-45*F, stored in uncovered container about 5 inches deep, out of internal temperatures. Per date sticker, turkey chili was prepared the previous day. Turkey chili was discarded. See embargo form. Discussed proper cooling temperatures and cooling methods with employees. Recommended shallow pans for thick food items and additional spaced on speed rack to allow for better air flow. (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. 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. ..........At bar, at in use warewashing machine, no detectable chlorine sanitizer at food contact surfaces. After several attempts to prime machine, chlorine with a reading of 50-100ppm at food contact surfaces. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of inactivity. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage ..........On cook line, container of in use utensils stored in 75*F water in between uses. Instructed manager to discard water. Store in use utensils on clean surface or in water >135*F. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd