Maricopa County, AZ

Bartlett Lake - The Cove

Permit ID: FD-81845

Permit Type: E & D

20808 E Bartlett Dam Rd Rio Verde 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
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. ...........On cook line, salsa with internal temperatures of 45*F-55*F. Per employee, salsa was out of cold holding <4 hours. Instructed employee on proper ice bath, instead of containers sitting on ice, create an ice bath and partially submerge food containers to maintain proper temperature. Employee provided ice bath for salsa. 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 bottom portion of prep table cooler, cooked barbacoa and tinga with date past 7-day discard date. Cooked barbacoa and tinga were discarded. See embargo form. Discussed proper date marking/ discard date of 7 days (preparation date plus 6).
Corrected At Time Of Inspection
Inspection Comments

This establishment is not participating in the award program at this time and had 2 Priority, 0 Priority Foundation and 1 Core Violations on this inspection. All plan review items were corrected at time of 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. Via email, provided information on obtaining food manager certification. (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. Discussed with employees: handwashing, storage of raw and ready to eat foods, date marking, dog friendly patio permit. Person in charge consented to inspection and reviewed inspections rights with person in charge: Alisa K. Routine inspection report was emailed to and Inspection Review Notice was handed 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.
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