Moon Valley Country Club
Permit ID: FD-32916
Permit Type: E & D
151 W Moon Valley Dr Phoenix 85023
*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
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods... Observed employee wrapping a grilled chicken wrap with bare hands prior to plating, stopped employee and instructed him to re-make item with gloves on. Please ensure ready-to-eat foods are not handled with bare hands.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance... Handsink behind bar being used to store employees personal items and was completely inaccessible, had employees relocate personal items to a designated location. Please ensure all handsinks are maintained clear and accessible at all times.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness... Loaded mechanical warewashing machine behind bar measured 0 ppm chlorine in sanitizer solution, it was discovered that the sanitizer bottle was completely empty and was replaced and primed at time. Please ensure chlorine sanitizer solutions are maintained between 50-100 ppm for sanitizing food contact surfaces.
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS... Ice bins behind bar observed with large buildup of debris in bottoms of containers, please ensure ice wells are cleaned out and sanitized at a frequency to prevent any buildup or ice contamination.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding... Tuna salad, chicken salad, sliced ham, sliced turkey, and grilled onions being stored in double stacked pans in top of prep top cooler measured between 46 - 52 degrees F internally. Employee said they were put there recently and moved items to bottom portion to cool back down. Please ensure all time/temperature controlled for safety (TCS) food items are maintained at 41 degrees F or below to prevent rapid bacteria growth.
Corrected At Time Of Inspection
23
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... Detached dinner special menus offer seared tuna steaks, and ribeye steaks without a consumer advisory statement. Please ensure all menus offering undercooked animal products are accompanied by a consumer advisory statement and an asterisk indicating which foods it applies to.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers... Prep top cooler in cooking area had various TCS food items being stored in double stacked containers, please ensure TCS food items are arranged in coolers to facilitate efficient airflow to maintain 41 degrees F or below.
Corrected At Time Of Inspection
54
Adequate ventilation & lighting; designated areas used
Core-4-204.11, C: Ventilation Hood Systems, Drip Prevention... Steady stream of dripping water falling from light fixture under ventilation hood over in-use cooking equipment. Please ensure hood/leak is repaired to prevent contamination of food.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 2 Priority Foundation and 3 Core violations on this inspection. No County legal action will result from this inspection. Discussed standardizing date mark system. Will re-inspect in 10 calendar days for consumer advisory.
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.
