Phoenix Country Club

Inspector notes: Observed a flat pan of mussels in the walk-in cooler #1 with no tag present. PIC was able to find the shellstock tag in the office and place the tag with the corresponding harvest of mussels at time of inspection. Also observed shellstock tags stored in the office in several different areas, with no written dates for final sale of the harvest indicated on the tags. Discussed the importance of maintaining shellstock tags organized and labeled properly with PIC. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite

Inspector notes: In reach-in refrigerator along cook line observed a container of cooked chorizo dated 1/22, ham steak dated 1/17, canadian bacon dated 1/22, and roasted garlic aioli dated 1/10. In walk-in refrigerator observed a container of cooked macaroni dated 1/21, mushroom stock dated 12/17

Inspector notes: During inspection inspector observed a self-service buffet line with open containers of food items (butter, salad items, meats, etc.). There was no protection for these items. Per PIC there are usually sneeze guards but they were recently removed and had not yet been re-installed. PIC placed plastic wrap over containers to protect them from consumers until sneeze guards are re-installed

Inspector notes: In walk-in freezer observed house-packaged ROP packages of raw sausage and raw pork, dated 12/7 and 10/9 respectively. Per PIC they ROP and freeze these items. PIC voluntarily discarded items. ROP is only allowed for 48 hours. Provided guidance on ROP. Establishment has a current variance for ROP, but this falls outside the parameters in the current variance. Per variance: 1. ESTABLISHMENT APPROVED FOR REDUCED OXYGEN PACKAGING ON 12/28/06. 2. ESTABLISHMENT APPROVED TO ROP THE FOLLOWING FOODS: RAW BEEF AND CHICKEN. 3. PACKAGED PRODUCTS MUST BE KEPT AT 38°F OR LESS IN WALK-IN COOLER. 4. MAXIMUM SHELF LIFE FOR PRODUCT IS 48 HOURS. 5. CHECK FOR SANITATION TECHNIQUES WHEN PRODUCTS ARE BEING BAG CHILLED. 6. CHECK THAT ALL ROP BAGS HAVE PROPER TAGS ON THEM