Maricopa County, AZ

Arrowhead Country Club

Permit ID: FD-43383

Permit Type: E & D

19888 N 73rd Ave Glendale 85308

*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
Violation
ID

Violation Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. Hand washing sink is not accessible and does not have soap and paper towels or hot water by soda machine in small room next to banquet room with piano. Hand sink is in the corner and blocked by beverage cold holding unit. Remove equipment that blocks hand washing sink, and properly supply soap, paper towels and ensure hot and cold water. Establishment can use hand washing sink in kitchen by ice tea machines until hand washing sink is operational. No hand washing sink at in-use bar in banquet room on lower level that has open beverages (beer and soda gun, mixed drinks) and ice. Establishment has portable hand washing sink that can be used until re-model application is submitted and new hand washing sink is installed at time of inspection. Discussed 4 compartment sink at bar across kitchen where coffee is served. Instructed manager to maintain hand washing sink sign on left basin to only be used for hand washing. Provide soap and paper towels in this location. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. No soap at hand washing sink in large bar in middle of dining room. Discussed hand washing sink requirements with manager. Manager provided soap at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Heavy food debris build up on large blade sharpener attachment to large slicer stored as clean. Manager was unable to disassemble without the use of a tool to remove attachment. Manager will teach staff how to remove attachment for proper cleaning. Staff pouring ready-to-eat salad dressings into condiment containers with visible heavy food debris build-up on the interior of containers and on the flip lids. Staff did not know that flip lids were removable. Discussed clean to sight an touch parameters with staff and manager. Ensure that staff is checking that all equipment is properly disassembled and visible clean before use. Manager disassembled container flip lids and put containers in hot soapy detergent water at time of inspection. Dried food debris splashes and build-up on top surfaces of mixers (large and small), two blenders, and two food processors. Clear plastic tub with utensils had food debris on the bottom of container in contact with utensils. Manager will have staff properly clean all equipment 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. Internal temperature of TCS creamers left out in metal carafes for customer self-service measured at 48 Deg. F. Discussed option for time as a control on last inspection. Per manager, creamers left out for 2 hours. Discusses cold holding requirements (41 Deg. F or less) with manager. Manager will use time as a control and discard at 2 hours at time of inspection.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. Seven containers of prepared sauces, containers of cut cabbage, cooked roast beef, opened chubs of ham and turkey in walk-in cooler did not have datemarking. Opened package of hot dogs, cooked mashed potatoes in pastry bag, cut melons, cut tomatoes, cooked chicken wings and cooked chicken pieces on plates in reach-in cold holding units of food prep line did not have datemarking. Per manager, date prepared labeled on some foods. Several TCS foods had incorrect datemarking of 12/20 when date of inspection is 12/19. Other foods had used by date. Instructed manager to provide both date prepared and use by date all required food items for consistency. Per manager, all foods prepared 2-3 days prior to inspection. Manager properly datemarked all food items and voluntarily discarded some food items (see embargo) at time of inspection.
Corrected At Time Of Inspection
36
Insects, rodents, & animals not present; no unauthorized persons
Core-6-501.111 (A-B, D), C: Controlling Pests; Monitoring. Rodent droppings along floor in downstairs kitchen and in small room next to bar with coffee service. Clean perimeter of floors and move large equipment for cleaning. Instructed manager to increase pest control efforts to eliminate pests and provide licensed pest control service conducted within 7 days. Re-Inspection 12/27.
Correct Prior To Reinspection
45
Food & non-food contact surfaces cleanable, properly designed, constructed, & used
Priority Foundation-4-202.11, Pf: Food-Contact Surfaces-Cleanability; Smooth, Easily Cleanable. Large pop corn machine in bar area has heavy black grease build-up and encrusted blackened popcorn on the kettle and heavy grease build-up on the surface of machine. Popcorn machine is no longer smooth and easily cleanable. Per manager, popcorn machine will not be used and will be discarded. Manager unplugged pop corn machine and had staff remove at time of inspection. 2nd consecutive repeat violation.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Hand washing sink faucet knobs in kitchen by warewashing machine had food debris build-up on the surface. Plastic nozzles to ice tea dispensing units have black material build-up on the surface. Flip lids to condiment containers were not disassembled and had food debris build-up. Wall behind large mixers, blenders, food processors have food debris splashes on the surface. Heavy liquid build-up and litter debris on floor in large bar in middle of dining room. Litter debris on floor in kitchen on lower level. Slimy material build-up in cooler that stores wine bottles in bar with coffee service. Litter debris on floor in room with popcorn machine and wine storage. Black build-up on caulking at warewashing area. Clean all of these areas more frequently and maintain.
Correct Prior To Next Routine Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. Holes in ceiling in small room by bar where coffee served. Soda chase left open and filled with litter debris by soda machine next to kitchen. Seal to maintain. Missing coved base and porous areas of coved base by large warewashing machine in kitchen. Repair and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment received a D grade at this time and had 1 Priority, 5 Priority Foundation and 3 Core Violations on this inspection. This building has 4 separate bars: 1 large bar in middle of dining room, 1 bar on side of kitchen in banquet room with piano, 1 bar inside banquet room on other side of building across from kitchen, 1 bar downstairs in banquet room. Additional kitchen downstairs with warewashing machine, hand sink, 3 compartment sink, ice machine, equipment storage. Per manager, kitchen in pool area is not currently in use. Instructed manager to contact Plan Review if kitchen is used for summer food services. Reviewed time as a control policy from last inspection. If milk carafes left out at room temperature then a written "Time as A Control" policy and labeling of TCS foods held under time as control should be used. Please provide policy and labeling if TAC will be used for all future inspections, if not maintain at 41 Deg. F or less. Discussed banquet room with bar on lower level and operating parameters written on last inspection report: Per Plan Review Inspection-banquet room bar on lower level has not been approved and can not be used for open beverages without submittal of remodel application. This bar is currently being used with soda gun, ice and ice plate, beer on tap and mixed drinks (per items found in bar and menu observed on bar). Bar only has two large sinks; one sink has cold plate for ice, soda gun and pvc piping from sink to exterior of building where water runs off onto sidewalk. One sink is a dump sink. No hand washing sink, no floor drain, and bar counter is porous wood under laminate counter, and no ice storage. No 3 compartment sink or warewashing machine at bar. Establishment is operating bar without approval from this Department.: HEALTH CODE CHAPTER VIII SECTION 1 REGULATION 2. Approval of Plans Required a. No food establishment shall be constructed, nor shall any major alteration or addition be made thereto, until detailed plans and specifications for the premises have been submitted to and approved by the Department; nor shall any construction, alteration, or addition be made except in accordance with approved plans and specifications. The owner, operator or his authorized agent shall certify in writing that the plan documents comply with these regulations. Re-Inspection 12/27. Due to the violations noted on this inspection report, County legal action may 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