Maricopa County, AZ

Civana Carefree Resort

Permit ID: FD-59432

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 Description

Violation Comments

Correct By
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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. ..............At handwashing sink by ice machine/ walk in cooler, no hand drying towels available. Instructed employee to provide hand drying towels. Maintain all handwashing sinks stocked with both hand drying towels and handwashing soap at all times.
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. 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. ..........In walk in cooler, various TCS foods (cooked vegetables, cooked sauces, cut melons, dairy, shell eggs) with internal temperatures of 47*F. Per employee, unknown time frame of last documented internal temperature. TCS foods (cooked vegetables, cooked sauces, cut melons, dairy, shell eggs) were discarded. See embargo form. Discontinue use of walk in cooler until able to maintain proper cold holding temperatures throughout the day. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times.
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 walk in cooler, tofu salad and cooked rice mixture with date marks of 11/30, 3 days past discard date. Employee discarded tofu salad and cooked rice mixture. See embargo form. Discussed the importance of 7-day discard date and discarding of TCS foods after 7-day date mark.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. Form 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. ..........Walk in cooler with an ambient temperature of 47.8*F, taken with inspector min/max irreversible thermometer. After maintenance was called, defrost cycle was adjusted. At time of inspection, food service was complete for the evening. Ensure ambient temperature of walk in cooler is able to maintain proper cold holding temperature throughout the day, especially during the hotter part of the day. Email or text picture of repair invoice of walk in cooler holding at proper temperature within 24 hours.
Correct Prior To Reinspection
46
Warewashing facilities: installed, maintained, & used; test strips
Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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. .........No chlorine or quat test strips available for monitoring sanitizer concentrations. Chlorine and quat test strips were provided at time of inspection. Maintain test strips available at all times for monitoring of sanitizer concentrations throughout the day at 3-compartment sink and warewashing machine.
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 3 Priority Foundation and 1 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager ............No certified food protection manager at establishment. Provide and maintain copy of food manager certification at establishment at all times. (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM (2nd Consecutive Violation). A pattern of non-compliance is developing for Priority violation #20, 3-501.16(A)(2) and (B), 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: Sarah S. Routine inspection report was emailed 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.