Las Sendas Golf Club
Permit ID: FD-15577
Permit Type: E & D
7555 E Eagle Crest Dr Mesa 85207
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
Observed built in QUAT, dispensing less than 200 PPM. PIC instructed employee to use bleach for sanitizer buckets until unit gets repaired.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding
Observed green chili pork in hot holding unit at 129*F. PIC stated pork had been there for 1 hour and was re-heated to 165*F for 15 seconds before placing back in the unit. Ensure all hot TCS foods are kept at or above 135*F at all times.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding
Observed caramelized onions, bacon jam, sliced tomatoes, lettuce, short rib, shredded cheese, ham, patties, eggs, french toast batter (containing raw egg), egg whites, lobster, ranch, blue cheese, coleslaw, milk, cottage cheese, red salsa, turkey and chipotle ranch at 45-49*F. PIC stated items had been in prep tables all morning and were discarded at time of inspection. Ensure all cold TCS foods are kept below 41*F at all times. Please refer to embargo form for more details.
Corrected At Time Of Inspection
21
Proper date marking & disposition
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition
Observed green salsa in walk-in cooler dated 3/7 (1 day past the discard date). Salsa was discared at time of inspection. TCS food must not exceed 7 days.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment
Observed two prep tables holding ambient temperatures 45-55*F. Prep table closest to grill was moved away from wall to allow air flow and was holding ambient air temperature of 38*F by end of inspection. Second prep table will be re-inspected within 10 days to ensure it is holding temperature below 41*F.
Corrected At Time Of Inspection
39
Wiping cloths; properly used & stored
Core-3-304.14, C: Wiping Cloths, Use Limitation
Observed 0PPM QUAT in sanitizer bucket. PIC drained and refilled sanitizer bucket with chlorine sanitizer and brought levels to 50PPM.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 4 Priority, 1 Priority Foundation and 1 Core violations on this inspection. A pattern of non-compliance for Priority violation # [20], [3-501.16] has been noted during this inspection. The person in charge accepted the opportunity to attend the Department’s Active Managerial Control Class. 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.
