Verde River Golf and Social Club

Inspector's notes

Observed shredded short rib/89F on edge of grill away from the heat source. Observed grilled onions/80F on counter in front of grill. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. The TCS foods were improperly hot held less than an hour and were reheated to 165°F at time of inspection. Staff will maintain the TCS food on a heat source. Discussed option of using time as a control for the grilled onions. Corrective Action: Corrected at time of inspection.

Inspector's notes

In bar, observed sticky tap for trapping flies installed over open salts used for rimming beverage glasses. Insect control devices shall be installed so that the devices are not located over a FOOD preparation area; and dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. PIC indicated that presence of flies increased when golf course grass was fertilized with manure. The sticky tap was removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep cooler/50.5F on the line, observed TCS foods holding over 41F including quinoa/55F, brown rice/58F, black forbidden rice/49F, polenta/57F, cut bok choi/65F, cream/67F, various cooked pastas/63F, raw meat/65F, etc. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Per PIC, the foods had all been refilled since the lunch rush and were out of temperature less than four hours. Ice baths were set up to cool and cold hold the foods, and some foods were transferred to other refrigeration units. PIC agreed to have the prep cooler serviced immediately. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two frozen turkeys thawing in empty food prep sink at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC submerged the turkeys under cold, running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the bar, observed bottles stored in front of the hand sink and within the splash zone of the sink. Relocate away from the splash zone as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed reduced oxygen packaged salmon filets in the walk-in fridge being thawed in their packaging. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer buckets in use at the cookline with 0ppm quat sanitizer. Further investigation found a faulty automatic dispenser system. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Affected sanitizer buckets were removed and alternate sanitizer dispensers were suggested to person in charge at time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed automatic high-temperature warewashing machine at front bar unable to reach 160°F in multiple wash cycles. High temperature warewashing machines must wash at a minimum of 160°F to properly sanitize food contact surfaces. PIC ordered maintenance for the machine at the time of the inspection and will use the 3-compartment sink and other warewashing station to wash dishes until the machine is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two prep table tops at cookline with out of temperature TCS Food. Foods included shredded mozzarella, pizza sauce and chopped arugula lettuce temperature checked via probe thermometer at 62°F and held at six hours, and cooked broccoli held at 46°F at less than four hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC disposed of out-of-temperature TCS food held longer than four hours and placed the broccoli in the freezer to rapidly cool at time of inspection. Corrective Action: 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 two sinks one in kitchen near large stand up cooler and one in front cookline where cold water was not working. Hot water is too hot to use without working cold water. Person in charge had onsite maintenance come to fix cold water at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-202.11 (A) (C) (D), P: Temperature; Receiving. 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/4619/AMC-Toolbox---Approved-Source... Observed temperature sensitive items delivered and accepted at time of inspection. White cheddar cheese was received at a temperature of 45*F sour cream at a temperature of 44*F and gorgonzola cheese at a temperature of 44-45*F temperatures. Person in charge refused order after inspector took temperatures of Gorgonzola, cheese sour cream and white cheddar cheese at time of inspection. Informed person in charge they shall take temperatures when receiving TCS products. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage... Observed spatulas used to retrieve pizzas in pizza oven stored in recycling bin. Person in charge removed spatulas from recycling bin at time inspection. Correct By: Corrected At Time Of Inspection

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. ..........On cook line, two employees returned from back of kitchen through closed door, then donned gloves to work with food product without a proper handwash. Two employees removed gloves, washed hands, and donned new gloves to continue with task. Discussed the importance of proper handwashing with employees. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; 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/4125/Food-SafetyOperator-Resources. ..........On cook line, cooked onions using time as a public health control without proper time documentation. Start/ discard time was provided at time of inspection. Establishment unable to locate written time as a public health control procedures. Time control procedure was provided at time of inspection. Discussed the importance of following written time as a public health control procedures. 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, cooked pasta/ 55*F-68*F in two covered containers >4 inches deep and cooked quinoa/ 55*F in covered container. Cooked pastas were moved to ice baths and cooked quinoa was uncovered to continue the cooling process. Discussed proper cooling methods with employees. (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

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained..........At front cook line handwashing sink, faucet leaking. Repair faucet. Maintain all plumbing in good repair. Correct By: Correct Prior To Next Routine Inspection