Inspection Report

Business Name
Las Sendas Golf Club

Business Address
7555 E EAGLE CREST DR MESA AZ 85207

Permit Number
FD-15577

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/28/2023

Grade
B

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

Core-2-401.11, C: Eating, Drinking, or Using Tobacco

Observed employee red bull can on top of food items in cookline reach in. Kitchen manager moved to appropriate location. Employee drinks must be in a segregated area.

Correct By: Corrected At Time Of Inspection

Violation #: 23

Description: Proper Date Marking and Disposition

Comments:

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.

All items that are Temperature control for safety (TCS) and ready to eat (RTE) must be date marked and discarded after 7 days. Observed the following TCS and RTE items in the walk-in refrigerator with date marks between 8/10 - 9/19, todays date is 9/28. House made Caesar, Canadian bacon, roasted garlic, artichoke hearts, cheese & cream cheese mixture, grilled peaches, butter base hot sauce, raspberry cream cheese, syrup infused cream cheese, house made horsey dressing. Kitchen manager voluntarily discarded all items at time of inspection. Discussed proper date marking procedure and discard with manager at time of inspection.

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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.

Observed sliced turkey and sliced prime rib in walk-in in large pans without date marks. Kitchen manager stated items had been made 3 days prior. Date marks were applied to reflect appropriate date (9/25). Discussed that date mark applicable items must be done so with 24 hours and discarded after 7 days. Discussed changing date marks to reflect accurate dates if items are frozen and then used.

Correct By: Corrected At Time Of Inspection

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 cooked Asparagus and cooked vegetable medley holding at 60*f degrees in a cookline pull out drawer. Kitchen manager stated items were iced after cooking 30 minutes prior and then placed in drawer. Items were moved into walk-in at time of inspection. Observed Cooked Shrimp at 55*f degrees cooling in adjacent reach in unit. Item also moved to walk-in at time of inspection. Explained proper cooling procedure and to let items cool fully in the walk-in to 41*f degrees before placing in drawer unit.

Correct By: Corrected At Time Of Inspection

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

Core-3-304.14, C: Wiping Cloths, Use Limitation

Observed multiple sanitizer rags on cutting boards throughout kitchen during inspection. Rags must be returned to buckets when not in use.

Observed Quat bucket in bar and Quat bucket in prep kitchen with 0ppm. Quat levels must be maintained between 150-400ppm. Kitchen manager changed buckets to show appropriate level at time of inspection.

Correct By: Correct Prior To Next Routine Inspection

Violation #: 48

Description: Warewashing Facilities, Installed, Maintained, Used, Test Strips

Comments:

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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.

Kitchen Manager presented Quat strips to test sanitizer buckets at time of inspection. Strips were yellowed and had expired. Please provide a picture of new strips and receipt via email. Otherwise re-inspection for strips will be 10/5/23

Correct By: Correct Prior To Reinspection

Comments/Details

This establishment received a B Grade and had 1 Priority, 2 Priority Foundation violations on this inspection.
No County legal action will result from this inspection.
Report emailed
Inspection conducted with RS #691

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: B,Email Sent: CHECKED,Embargo Lbs: 54,Food Manager Licenses: 1,Request Notes: QA - TH (Requesting review of violations 14 and 18),Request Review: CHECKED,Review Complete: CHECKED,Review Notes: RA - TH (Eval)(Changed viol. 14 to 39A and Viol 18 to 31C),Signer: Christopher Ruiz

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.