Legacy Golf Club

Inspector's notes

Observed numerous time-and-temperature control for safety (TCS) foods, such as cream cheese, heavy cream, yogurt, and potato salad, in a large 3-door reach-in refrigerator that was not holding cold with internal temperatures of 49-53 degrees Fahrenheit. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per person in charge (PIC), these items had been in the unit for longer than 4 hours. PIC voluntarily discarded the items - see embargo form. Some TCS foods in the unit that were stocked recently and not yet in the temperature danger zone were moved to alternate refrigeration. Corrective Action: Corrected at time of inspection.

Inspector's notes

A large 3-door upright refrigerator in the basement was observed holding out-of-temperature TCS foods with an ambient air temperature of 54F as measured with min-max thermometer. 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. This unit may not be used for cold-holding of TCS foods until repairs are completed. Corrective Action: Correct prior to re-inspection. Re-inspection is tentatively scheduled for 6/19/26.

Inspector's notes

Observed chipotle ranch (made in-house) labeled with a prep date of 8/25 at time of inspection. Discussed date-marking requirements with PIC. 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). All 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

Observed several cleaned flat pans being stored in the dry storage/clean dishes area, while wet. Discussed the importance of letting all dishes air dry prior to stacking to prevent cross contamination. PIC moved the items to the drying rack to completely dry prior to stacking at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the following utensils: table-mounted can opener, tomato dicer, and knives with dried food debris on the food contact surfaces, being stored as clean in the back food prep area. Discussed cleaning frequency with PIC. All food-contact surfaces must be cleaned to sight and touch. 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

Observed the following TCS food items prepared in-house while tightly wrapped with saran wrap stored in the 2-door standing refrigerator adjacent to the bar: garlic and herb butter(49'F) and mushroom bearnaise sauce(45-47'F). PIC stated that these items were from dinner service and were placed in the refrigerator to cool the day prior to inspection. Discussed proper cooling methods with PIC. 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. TCS food items were willingly discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refried beans(45'F) in the process of cooling in shallow containers topped with a plastic covering. Per PIC, the beans were placed in the standing refrigerator less than 2 hours prior to inspection. Discussed proper cooling methods with PIC. 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. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: 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 cut tomatoes stored in the prep table on the cook line at 48-51'F. Per PIC, the tomatoes were placed in the refrigerator about 1 hour prior to inspection. Also observed Clamato juice stored in the reach-in cooler in the bar area at 50-52'F. Per PIC, the clamato was opened about 1 hour prior to inspection. All items were moved to ice baths at the time of inspection to rapidly cool. All other TCS foods on bottom shelf and in other portions of the pre table and reach-in cooler were at 41'F or below at the time of inspection. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. All TCS foods held cold must be held at 41'F or below 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. Observed the piercing blade of the can opener stored in holder with dried organic debris. Manager placed in dishwashing area..All food contact surfaces must be cleaned to sight and touch. 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 sliced tomatoes, cheddar cheese, mozzarella cheese, and grilled chicken registered at 48 degrees to 50 degrees at the cold holding prep table across from the working flat top and fryer. Discussed with Person in Charge (PIC) these items have been at the cold table since 9:00am and the time is 11:30. PIC said the heat from the hood above the flat top and fryer are the cause of the cold table not being able to keep cold. PIC voluntarily discarded the tomato, cheddar cheese, mozzarella cheese and grilled chicken. Advised PIC to keep covered items in prep cooler when not in use. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed the sanitizer bucket tested at 0ppm. Informed PIC quaternary ammonium shall be 150-400pmm. Sanitizer was replaced and tested at 200ppm. Discussed having dispenser calibrated and checking after filling the sanitizer buckets for wiping clothe use. Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed moist wiping clothe under cutting board used to cut meat. Advised PIC moist cloths used for food contact surfaces shall be kept in an approved sanitizing solution. Advised PIC to switch to using dry wiping clothes under cutting board are acceptable as long as they are not soiled with food debris. 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.>>> PIC was unable to provide quaternary ammonium (quat) test strips. Discussed with PIC that test strips should be used after filling the three compartment and wiping cloth buckets. Reinspection scheduled for 8/25/2023 Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed >>> Observed the coved base under dishwasher is missing. Advised the PIC the coved base missing shall be replaced as no floor and wall junction are to be exposed. Correct By: Correct Prior To Next Routine Inspection