Maricopa County, AZ

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.
Priority Violation *
Cutting Edge Participant
Not Participating

Violation Description

Violation Comments

Correct By
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. ..........In bottom portion of cook line prep table cooler, containers of TCS foods with preparation dates of pico salsa- 4/1, cooked quinoa - 4/2, and cooked rice - 4/2, past 7 day discard dates. Pico salsa, cooked quinoa, cooked rice were discarded. See embargo form. Discussed the importance of monitoring 7-day discard dates on TCS foods to ensure being discarded. (A) A FOOD specified in ¶ 3-501.17(A) or (B) shall be discarded if it: (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in ¶ 3501.17(A).
Corrected At Time Of Inspection
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. .........In single door reach in refrigerator, gazpacho/ 68*F prepared and stored in covered container >4 inches in depth. Employee moved gazpacho to shallow container, moved to walk in cooler, and left uncovered to continue the cooling process. Discussed proper cooling methods with employees. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3)Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5*C (41*F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 1 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. Recommended to employees: current parasite destruction letter for 2022, food manager certification posted on bulletin board. Person in charge consented to inspection and reviewed inspections rights with person in charge: Alex P. Routine inspection report was emailed to person in charge at establishment. Inspection report confirmed received. No County legal action will result from this inspection.

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.