Desert Forest Golf Club
Permit ID: FD-00929
Permit Type: E & D
37207 N Mule Train Rd Carefree 85377
*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.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ...............On cook line, employee handled raw shrimp, changed gloves, and continued working with ready to eat foods, without a proper handwashing in between glove changes. Instructed employee to discard salad, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing when working with raw and ready to eat foods.
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.
Corrected At Time Of Inspection
21
Proper date marking & disposition
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. ...........In bottom portion of cook line prep table cooler, cut cabbage/ 7/10 and in two door reach in refrigerator, cooked vegetables/ 7/15 past 7-day discard date. Cut cabbage and cooked vegetables were discarded. See embargo form. Discussed 7-day discard date, including preparation date as Day 1.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 0 Core Violations on this inspection. A pattern of non-compliance is developing for Priority violation #6, 2-301.14, which has been noted during this inspection. An Active Managerial Control Intervention Visit was discussed with the person in charge. Failure to correct repeat violations may result in legal action. Person in charge consented to inspection and reviewed inspections rights with person in charge: Andy J. Routine inspection report was emailed to and Inspection Review Notice was handed to person in charge at establishment. Inspection report confirmed received. No County legal action will result from this inspection.
Definitions
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.
