Apache Lake Marina

Inspector's notes

Observed chef remove gloves, touch hair and clothing, and start to put new gloves on. Observed employee come into the kitchen and start to grab trays of food without washing hands. Hands must be washed whenever a contaminating task occurs. Employees washed hands properly and donned gloves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap at the hand sink near the walk-in freezer. All hand sinks must be supplied with hand soap at all times to ensure proper hand washing is taking place. Sink was restocked with soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of nacho cheese in the walk-in with organic growth. All food must be honestly presented and unadulterated. Nacho cheese was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed packaged raw chorizo stored above sauce containers in the walk-in. Observed open carton of raw eggs stored above ready-to-eat (RTE) food in the refrigerator next to the cook line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge rearranged food so all raw animal proteins were below RTE food. Corrective Action: Corrected at time of inspection.

Inspector's notes

**Repeat violation** Observed containers of salsa in the walk-in dated 3/5 and cooked noodles dated 3/6 (past 7 day disposition). All opened, RTE TCS (time and temperature controlled for safety) food must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Salsa and noodles were discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed mop sink faucet leaking from underneath the AVB (atmospheric vacuum breaker) when turned on. All plumbing must be in good repair. Please repair mop sink faucet prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of raw beef sitting on a shelf over cartons of dairy and juice in the walk-in. Be sure to keep all raw meats stored below any ready-to-eat items. The container was moved at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three containers of salsa and two containers of cooked beef beyond their 7 day date mark. Please review the proper deposition of expired ready-to-eat Time Temperature Control for Safety products that are beyond their 7 day date marking. The items were discarded. See the embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 PPM of chlorine sanitizer dispensing from mechanical warewashing machine actively in use. PIC did not have a sanitizer chemical replacement to test machine, at time of inspection. PIC was instructed to set up three compartment sink until repairs or replacement are completed in warewashing machine. PIC tested sanitizer levels in third compartment and was able to bring sanitizer levels to 50 PPM. Please test regularly to ensure levels are maintained at all times. Will re-inspect on 4.30.25

Inspector's notes

Observed philly steak meat, shredded cheese, and salsa with an internal temperature of 48*f in prep table. According to PIC, food had been in unit overnight and were instructed to discard at time of inspection.

Inspector's notes

Observed pre-cooked sausage, salsa, baked potatoes, gravy, philly steak meat in walk-in cooler without a date mark. PIC stated items were prepped day prior to inspection and labeled at time of inspection.

Inspector's notes

Prep table closest to grill was holding ambient air temperature of 44-46*f at time of inspection. Discussed keeping TCS food in ice bath until unit is repaired. PIC cold equipment would be replaced by next week. Please make repairs prior to 4.30.25

Inspector's notes

Observed slow drain in floor drain for three compartment sink and warewashing machine.

Inspector's notes

Observed a container of bleach powder and some stomach medicine stored on shelves over food contact surfaces. Keep all chemicals and medicine stored away from food and / or food contact surfaces. The bleach was moved to a different area and the medicine was discarded at the time of inspection. 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. Observed raw shelled eggs stored above spinach in walk-in cooler. PIC, rearranged items at time of inspection. Raw foods must be stored below ready to eat foods to prevent cross contamination. 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. Observed low temp dish machine dispensing 10 PPM of chlorine sanitizer. PIC stated the stopper is not functioning properly, allowing to much water to fill machine. Facility was instructed to use three compartment sink until repairs are completed on low temp machine. Please be sure to test regularly to ensure levels are maintained within range. Had discussion regarding, removing day dot sticker from clean dishes. 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. Observed salsa (4/25-5/25), diced chicken 5/30, diced beef 5/22 stored in prep table and walk-in cooler more than 2 days past their discard date. PIC discarded at time of inspection. Discussed procedures for proper date marking and discussed importance of monitoring foods closely to ensure foods are not stored for more than 7 days. Provided date marking handout. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence Observed several house flies throughout kitchen and several sticky fly strips hanging from ceiling in back of establishment. PIC, was instructed to remove sticky fly strips. Please provide pest control records to ensure treatment for house flies is being conducted prior to 6/7/2024. Correct By: Correct Prior To Reinspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Observed several inoperable equipment throughout establishment. Please remove from premises to prevent any pest activity. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-403.11, P: Reheating for Hot 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/4618/AMC-Toolbox---Reheating. Observed nacho cheese being reheated on the hot holding unit at 96 Deg. F. Per operator, it was placed out on the unit approximately 20 minutes prior. Instructed operator to reheat the product to 165 Deg. F. and place back out on the unit. Corrected at the time of inspection. 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. Observed a covered container of lard in the walk-in refrigerator at 51 Deg. F. Per operator, it was placed in the unit approximately 1 hour prior. The lid was removed at the time of inspection. Discussed with the operator proper cooling procedures assuring that Time Temperature Control for Safety Foods (TCS) are cooled from 135 Deg. F. to 70 Deg. F. with-in 2 hours and from 70 down to 41 Deg. F. with-in additional 4 hours. Correct By: Corrected At Time Of Inspection