Woodmont Golf & Country Club

Inspector notes: Observed ice bins in both bar areas, drink pitchers, and several items left uncovered in walk in cooler while not actively in use. Except for when food is cooling or actively in use, food must be covered to prevent overhead contamination. COS by covering ice bins. Health Authority suggests covering drink pitchers and food in walk in cooler with lids or saran wrap.

Inspector notes: Observed dish machine in "The Phoenix" main kitchen area dispensing 0 ppm Cl- while being used. Dish machine must dispense 50-100 ppm Cl- for proper sanitation. COS by running dish machine several times and priming until it was dispensing 50 ppm Cl-. Highly suggest to check Cl- frequently with test strips.

Inspector notes: Observed 2 slicers and a waffle maker stored as clean but visibly dirty in "The Phoenix" main kitchen area. Observed can opener blade stored as clean but visibly dirty in "Marana" main kitchen area. Food contact surfaces stored as clean must be clean to the sight and touch. COS by rewashing all items.

Inspector notes: Observed to-go salad and cooked peppers stored on top of prep top unit, sticking out of temperature control and temping above 41°F (in the phoenix kitchen). Also observed large bottles of ranch stored in prep top unit, partially sticking out of temperature control and temping above 41°F (in the phoenix kitchen). Time/temperature control for safety (TCS) foods must be cold held at 41°F or below. COS by moving salad and ranch to reach in coolers and discarding cooked peppers.

Inspector notes: Observed compound butter stored on counter in Marana kitchen, temping above 41°F. Also observed several TCS foods cold held above 41°F in prep top units close to pizza oven. TCS food must be cold held at 41°F or below. Health Authority suggests to use Time as a Public Health Control (TPHC) for prep top units and compound butter. COS by adding TPHC label to butter and lowering ambient air temp of prep top units several degrees.

Inspector notes: Observed beans sitting on counter temping 63°F (in the phoenix kitchen). TCS food must be hot held at 135°F or above. COS by discarding.

Inspector notes: Observed lemon butter cooked at 12 PM, temping 110°F at 2 PM. TCS foods must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by reheating lemon butter to start cooling process over again. Health Authority discussed proper cooling methods with PIC and will email helpful handout.

Inspector notes: Observed gaskets of several coolers in disrepair. Equipment components shall be maintained in good repair and proper adjustment. Must fix.

Inspector notes: Observed no test strips for heat sanitation dish machine in Marana bar area. Must obtain color changing heat sensitive test strips or thermometer to test temperature of dish machine.

Inspector notes: Observed containers storing clean dishes with debris accumulation at the bottom. Also observed debris accumulation on floors of reach in coolers, walk in cooler, and walk in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean nonfood contact surfaces more frequently.

Inspector notes: Observed debris accumulation on shelves in dry storage area. Must clean shelves at a rate that precludes soil accumulation.

Inspector notes: Observed an abundance of flies in both kitchen areas. Also observed dead roaches in the phoenix kitchen area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must clean facility more frequently to eliminate harboring conditions and continue to work with pest control.