Pinnacle Peak Country Club

Inspector notes: In combi oven, cooked beef with internal temperature of 102*F-120*F. Per manager, beef was baked to proper temperature and discarded after lunch service/4 hours. Recommended using time as a public health control or adjusting temperature settings of oven to ensure proper hot holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a hot holding temperature of 135*F or higher at all times

Inspector notes: At in use warewashing area, employee handling dirty dishware then handling clean dishware without a proper handwash in between each task. Instructed employee to re-wash dishware and wash hands to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: In two door reach in refrigerator, container of uncovered raw shell eggs stored above ready to eat foods and packaged chub of raw hamburger stored in same container as ready to eat bacon. Container of raw shell eggs were moved to bottom shelf and raw hamburger was moved to separate container to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: At unapproved outdoor grilling station on course, employees handling food items without washing hands due to no handwashing sink available. Discontinue use of outdoor grill station. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks

Inspector notes: At in use 3 compartment sink, at food contact surfaces, quat sanitizer with a concentration >400ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer is to be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection

Inspector notes: At expo area for bars, handwashing sink being used as dump sink. Fruit slices, straws, and ice were removed from handwashing sink. Discussed with employees to discontinue use of handwash sink for all activities that are not for handwashing

Inspector notes: On cook line, in bottom portion of prep table cooler, sausage patties/50*F, sausage links/49*F, hash browns/52*F cooling in covered shallow containers. Per manager, TCS foods were placed in prep table cooler