Maricopa County, AZ

CIVANA Wellness Resort and Spa

Permit ID: FD-59431

Permit Type: E & D

37220 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.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
2
Violation
ID

Violation Description

Violation Comments

Correct By
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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. Observed the mechanical dishwasher in use with 0 ppm chlorine sanitizer by the dry storage area of the kitchen. The person in charge stated the dishwasher had been in use since the morning and placed a work order for service. Observed the menchanical dishwasher at the bar with 0 ppm chlorine sanitizer. The person in charge stated the dishwasher had been in use since the morning and placed a work order for service. Establishment has a three compartment sink which the person in charge stated will be used for manual warewashing until the mechanical dishwashers in the kitchen and bar are fixed. Discussed routinely checking sanitizer in mechanical dishwasher prior to operation and ensure chlorine sanitizer 50-100 ppm or according to manufacture specifications.
Corrected At Time Of Inspection
18
Proper cooling time & temperatures
PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. Observed vegetable soup in deep plastic containers with internal temperature between 43F - 52F and date marking of 11/1. The person in charge stated the vegetable soup was cooked and placed into the walk-in for cooling the night before. The vegetable soup was embargoed at the time of inspection. Discussed cooling methods, times, and temperatures- in containers and methods that maximize heat transfer and from 135F to 70F in 2 hours and from 70F - 41F in 4 hours.
Corrected At Time Of Inspection
42
Utensils, equipment & linens: properly stored, dried, & handled
Core-4-903.11(A), (B) and (D) , C: Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Utensils, Equipment and Linens Observed coffee mugs with splash marks stored underneath the paper towel dispenser next to the hand wash sink by the coffee station. The person in charge moved the coffee mugs from under the paper towel dispenser and away from the hand wash sink at the time of inspection. Discussed storing mugs where they are not exposed to splash or other contamination.
Corrected At Time Of Inspection
49
Plumbing installed; proper backflow devices
Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observed a pan full of liquid under the sink next to the mechanical dishwasher in the kitchen. Observed the sink actively leaking whenever water from the mechanical dishwasher was flushed out. The person in charge stated a work order would be placed to seal the leak. Observed pooling of standing water at the bar under hand wash and prep sinks. The person in charge stated the water results from a cracked pipe that leaks located under the sinks. The person in charge placed a work order for repair at the time of inspection. The bar has two sets of hand wash and prep sinks. Discussed not using the leaking hand wash and prep sink until fixed and maintaining plumbing in good repair.
Correct Prior To Next Routine Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation violations on this inspection. No County legal action will result from this inspection. Inspection report delivered via email. On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.


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.
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