Tatum Ranch Golf Club
Permit ID: FD-43372
Permit Type: E & D
29888 N Tatum Ranch Dr Cave Creek 85331
*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
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. >>> Observed no hot water available at handwashing sink at in-use bar area. Hot water valve located under the handwashing sink was shut off. Water of at least 100°F through a mixing valve or combination faucet shall be available at all handwashing sinks. Person in Charge (PIC) turned water valve on to allow for hot water availability. Discussed handwashing sink maintenance and proper water temperature with PIC. 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.
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. >>> In kitchen, at in-use automatic warewashing machine, observed a chlorine sanitizer concentration of less then 10ppm at food-contact surfaces when measured with inspector and establishment test strips. Chlorine sanitizer shall be between 50-100ppm for proper sanitization of food contact surfaces. Person in Charge (PIC) replaced sanitizer bottle, primed machine and ran several cycles but was unable to achieve proper concentration. Discussed with PIC importance of proper sanitization and frequency or monitoring sanitizer concentrations. PIC contacted service for machine repair and instructed employees to use 3-comp sink for sanitization. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.
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. >>> In refrigerated drawers under cookline, observed TCS (time/temperature controlled for safety) foods such as cooked chicken wings, sliced cooked meats, sliced cheeses, raw chicken, raw beef and raw fish with internal temperatures between 45-40*F when measured with inspector probe thermometer. Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Per Person in Charge (PIC), TCS foods were placed in drawers at start of lunch service - less than 4 hours prior. TCS foods were moved to walk-in to rapidly cool. Discussed importance of proper cold holding with PIC. Ambient temperature of drawers 46*F per in-unit thermometer. Discontinue use of refrigerated drawers or use ice bags/ice baths until TCS foods are maintained at 41*F or below. 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/4576/AMC-Toolbox---Cold-Holding.
Corrected At Time Of Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 2 Priority, 1 Priority Foundation and 0 Core Violations on this inspection. No County legal action will result from this inspection. Inspection Report emailed and confirmed received.
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.
