McDowell Mountain Golf Club

Inspector's notes

***THIRD Consecutive Violation*** On cook line, in cold holding drawers, TCS foods (raw proteins, sliced deli meats, chicken wings) and in prep table closest to entry of cook line, TCS foods (sliced meats) with internal temperatures of 48*F-51*F. Per manager, TCS foods were placed in cold holding drawers and prep table cooler <4 hours. TCS foods (raw proteins, sliced deli meats, chicken wings, sliced meats) were moved to walk in cooler to rapidly cool back down to the proper cold holding temperature. Discontinue use of cold holding drawers and end prep table cooler until repaired. 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*** At end of cook line, handwashing sink blocked with trash can and basin with debris. Employee moved trash can and cleaned basin of sink. Maintain all handwashing sinks available for use at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In charcuterie small reach in cooler, assorted chubs of meat (ham, cheese, salami, pancetta, capocollo, roast beef) with internal temperatures of 51*F. Per manager, meats have been in cooler >24 hours. Assorted chubs of meat were discarded. See embargo form. Ambient temperature of small reach in cooler was 50*F, taken with inspector min/max irreversible thermometer. On cook line, in cold holding drawers, TCS foods (raw beef, raw chicken, sliced cheeses, cooked meats, cooked vegetables) with internal temperatures of 47*F-53*F. Per manager, TCS foods were in cold holding drawers within normal time parameters. TCS foods were moved to walk in cooler to rapidly cool back down to the proper temperature. Discontinue use of small reach in cooler and cold holding drawers until repaired. 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

On all menus (breakfast, lunch dinner), menus with incomplete consumer advisory. Provide updated consumer advisory on all menus before re-inspection. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and is to contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a large coffee canister blocking the handwashing sink near ice maker and a fork in the hand sink near the pizza oven. Discontinue blocking hand sinks and using the sinks for purposes other than handwashing. Items were removed from the sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold drawers/53F on the line, observed TCS food holding from 45-54F. Foods included cooked pasta, cooked chicken, par cooked broccoli, sliced cheese, spinach dip, 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 originated from the walk-in cooler and were placed in the drawers less than two hours prior. Improperly cold held foods were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. PIC will have unit serviced prior to refilling it with TCS food. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels at the hand sink near the icemaker. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quaternary ammonium concentration below 150ppm in wiping cloth sanitizer bucket. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two knives stored in between equipment. Ensure the storage area is easily cleanable. The knives were removed and placed on a clean, dry surface. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available at the hand sink in the pizza area. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer in "in use" mechanical dishwasher. A crack in the dispenser was discovered by the PIC. PIC schedulde repair service for the dishwasher. Staff to use the three compartment sink until dish machine is repaired and functioning properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In storage room, observed gaps/openings around exterior door seal. Rodent-proof as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No disposable towels at handwashing sinks in the kitchen and bar. PIC provided hand drying provision at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No detectable chlorine sanitizer in "in use" mechanical dishwasher. PIC will schedule repair service for the dishwasher. Staff to use the three compartment sink until dish machine is repaired and functioning properly. Corrective Action: Corrected at time of inspection.

Inspector's notes

In steam well, observed tomato sauce mixture/ 106F and meatballs/104F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection, and the equipment thermostat was adjusted. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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......No single-use towels at handwashing sink across from large icemaker. Disposable towels provided. 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......In prep cooler/45.8F on the line, observed TCS food holding over 41F including provolone/47F, cut cherry tomatoes/47F, cut lettuce/51F, sliced tomatoes/50F, sliced deli meats/45F, and spinach dep/45F. Maintain cold TCS food at or below 41F. It was determined that TCS food items were within safe time parameters and were transferred to other refrigeration or held with ice. The PIC indicated that a new unit has already been ordered. 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......In walk-in and prep coolers, observed garlic (cooked) aioli/12-7 and cut lettuce/12/22 held more than seven days from preparation dates. Serve ready-to-eat TCS food within 7 days of preparation date of oldest ingredient with the preparation date counting as Day 1. The person-in-charge voluntarily discarded these food items. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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 menu, observed consumer advisory reminder statement for animal proteins that may be served undercooked like hamburgers, tenderloin filet, and steak and eggs, however, asterisks and disclosure are missing. Provide Consumer Advisory with approved disclosure and reminder. Correct By: Correct Prior To Reinspection

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 two containers of garlic-in-oil/78F being maintained at room temperature. Maintain cold TCS food at or below 41F. Per staff, the garlic-in-oil mixtures had been in refrigerator and removed less than a few hours before. They were returned to refrigeration to cool and properly cold hold. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter......Observed outdoor smoker which was not in use at the time of inspection. This facility is not currently approved for outdoor cooking. Remove the unnecessary equipment or submit remodel application for outdoor cooking. Information available online at: https://www.maricopa.gov/FormCenter/Environmental-Services-16/Food-Establishment-Permit-Application-Pe-307 Correct By: Correct Prior To Next Routine Inspection