Camelback Golf Club

Inspector notes: Observed facility operating without a Certified Food Manager during hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed tuna, turkey and ham wraps in enclosed containers in the walk-in cooler all between 45-47'F at the time of the inspection (walk-in ambient temperature was 38'F). Employee stated wraps are pre-made and placed in the containers in the main kitchen and kept at the snack bar for no more than 2 days (current wraps were all prepped today at 9am). Spoke with main kitchen staff about ensuring wraps are cooled properly post prep before transport to the snack bar to ensure the proper cold holding temperature is maintained. Main kitchen employee brought sheet trays down to the snack bar and opened all wrap containers to cool wraps before container closure. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours

Inspector notes: Observed all hot dogs except 1 holding between 118-125'F in the steam table at the time of the inspection. Per employee at the snack bar, steamer was turned up within the last 30 mins. Employee discarded hot dogs voluntarily at the time of the inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed cooked egg patties thawed with a prep date of 9/7. Items should have been discarded at the end of 9/13 (due to 1 day of thawing; current date is 9/17). Employee discarded the patties at the time of the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)