Maricopa County, AZ

Fat Willy's Clubhouse

Permit ID: FD-19728

Permit Type: E & D

650 N Hawes Rd Mesa 85207

*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.
Priority Violation *
Cutting Edge Participant

Violation Description

Violation Comments

Correct By
Food-contact surfaces: cleaned & sanitized
Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 1) Cleaned meat slicer found with food residues remaining on the underside of the blade - thoroughly clean and sanitize the meat slicer prior to using. 2) Water and food deposits found on the lower interior surface of the cook line cold table reach-in cooler that was taken out of service at time - thoroughly clean the interior surfaces of this cold holding unit in addition to repairing.
Correct Prior To Reinspection
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. Foods including raw cod filets, cottage cheese, melon medley, avocado ranch, potato salad, coleslaw, shredded cabbage, sliced cheeses, pico de gallo, lettuce, spinach, and diced tomato found atop or inside one cook line cold table reach-in cooler and the salad preparation cold table reach-in cooler at 43F to 54F - some foods embargoed at time. See embargo form. Foods not found temperature abused relocated to the walk-in cooler at time.
Corrected At Time Of Inspection
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. No identifying asterisks for egg and beef menu items that can be "cooked to order" on the breakfast menu - place asterisks with each menu item containing egg or beef items that can be cooked to order by customer request.
Correct Prior To Reinspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 1) One of three cook line cold table reach-in coolers found operating at 44F to 45F - repair. 2) Salad preparation cold table reach-in cooler on the servers side of the cook line pass-thru found operating at 47F - repair. Operator must not use these units for the storage of any potentially hazardous foods until repaired and maintaining them at 41F and less. Priority Foundation-3-501.15 (A), Pf: Cooling Methods. Par-cooked boneless chicken breasts found atop cook line cold table reach-in cooler at 121F that cook states was cooked within 30 minutes - chicken breast routed to the walk-in cooler on tray to complete cooling. Cold table reach-in coolers are only designed to cold hold foods. Do not use them for cooling foods.
Corrected At Time Of Inspection
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises. Several food boxes observed stored on the floor of the walk-in freezer with available storage space remaining on the shelves - maintain foods stored on approved shelving at least six inches above the floor. Core-3-305.12, C: Food Storage, Prohibited Areas. Bottle of orange juice observed stored in the ice inside the drink ice bin behind the bar - use a pan or tub of ice to cool foods with ice. Do not store items in the drink ice storage bin.
Correct Prior To Next Routine Inspection
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Excessive soiling from food splatter and other accumulations observed on all cook line equipment - thoroughly clean all cook line equipment panels and doors with a clean and sanitary cloth as often as necessary to eliminate residue buildup.
Correct Prior To Next Routine Inspection
Physical facilities installed, maintained, & clean
Core-6-201.12, C: Floors, Walls, and Ceilings, Utility Lines. Floor in the bar storeroom found heavily soiled - thoroughly clean the floor of the bar storeroom.
Inspection Comments

This establishment received a(n) D Grade and had 1 Priority, 4 Priority Foundation and 4 Core violations on this inspection. No County legal action will result from this inspection. Re-inspection scheduled for 2/21/2017.

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.