Maricopa County, AZ

Shalimar Country Club

Permit ID: FD-01268

Permit Type: E & D

2032 E Golf Ave Tempe 85282

*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
C
2
Violation
ID

Violation Description

Violation Comments

Correct By
11
Food in good condition safe, & unadulterated
Priority Foundation-3-202.15, Pf: Package Integrity. 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 2 cans of sauerkraut and 2 cans of tomato sauce/puree with deep dents around the seams of the can. Discussed how damaged or incorrectly applied packaging may allow the entry of bacteria or other contaminants into the contained food. Person in charge segregated the cans and contacted the supplier for a refund/replacement for the cans.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
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 pan washed in dishwasher with 200 ppm of chlorine on it. Person in charge called service for the machine. Chlorine sanitizer must have a measured concentration of between 50 - 100 ppm. Person in charge indicated they would rewash, rinse, and sanitize pans.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 the following internal temperatures for the following time/temperature controlled for safety foods in the walk in cooler: house made baked ziti (46*F - 50*F) and tomato meat sauce (53*F). Person in charge indicated they were prepared last night and put in the walk-in cooler to cool last night so they could be frozen today. Person in charge indicated they did not check the temperature of these foods during the cooling process. Person in charge willingly discarded of the foods listed above. Discussed ensuring foods are cooled from 135*F - 70*F within 2 hours and 70*F - 41*F within 4 hours (cooling must not exceed 6 hours).
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed worn/missing finishing on concrete floor behind the bar and areas of pitting in the concrete. Establishment must fill in the pitting in the concrete and apply a smooth and easily cleanable finish on the concrete. CORRECT PRIOR TO NEXT ROUTINE INSPECTION. Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed trash, food debris, and grime against the wall around the perimeter of the bar area. Establishment must be cleaned at a frequency to precludes the build up of trash, food debris, and grime. CORRECT PRIOR TO NEXT ROUTINE INSPECTION. *3RD CONSECUTIVE VIOLATION*
Correct Prior To Next Routine Inspection
Inspection Comments

Core-2-102.12(A), C: Certified Food Protection Manager>>>At time of inspection none of the present staff were able to provide documentation verifying that they are a Certified Food Protection Managers. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one (1) Certified Food Protection Manager (CFPM) on staff. According to the updated Maricopa County Environmental Health Code Paragraphs 2-102.12(A) and 2-102.20(B) state that the Person in Charge shall be the Certified Food Protection Manager. Per paragraph 2-101.11, a Person in Charge must be present during all hours of operation. The Person in Charge shall be a Certified Food Protection Manager and is required to be onsite during the hours of operation. Correct by next routine inspection. This establishment received a(n) C Grade and had 2 Priority, 1 Priority Foundation and 3 Core violations on this inspection. Discussed: plumbing and air gaps, preparing cups of ice for the golf course in the kitchen and NOT on the carts (all food preparation for course must be done in the kitchen) A copy of the inspection report was emailed. No County legal action will result from this inspection.


Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
Quick Search