Verde River Golf and Social Club
Permit ID: FD-82276
Permit Type: E & D
28509 N Verde River Way Rio Verde 85263
*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
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. 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. ..............On cook line, employee handling ready to eat cut lettuce with bare hands. Instructed employee to discard plates of cut lettuce, wash hands, and don gloves to work with ready to eat foods. See embargo form for cut lettuce. Discussed the importance of proper glove usage with ready to eat foods.
(B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in ¶¶ (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.
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. ..............On cook line, on top and bottom portion of pantry prep table cooler, TCS foods (cut lettuce, soft cheeses, protein salads), and on bottom portion of pizza prep table cooler, TCS foods (raw hamburger, cooked fish, deli meats) with internal temperatures of 48*F-51*F. Per employees, TCS foods were in prep table coolers <4 hours. In pantry cooler, ice bags were added to food containers, and in pizza cooler, TCS foods were moved to walk in cooler, to all rapidly cool back down to the proper cold holding temperatures.
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
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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. ...........On cook line, pantry cooler with an ambient temperature of 46*F and 47.7*F, and pizza prep cooler with an ambient temperature of 47*F, all taken with inspector calibrated min/max irreversible thermometer. For TCS foods stored in cooler, provide ice baths and monitor temperatures.
Maintain logs of temperatures of TCS foods in prep table cooler, taken after busy lunch hours, to ensure coolers are holding proper temperature. Provide log sheets within 10 days of re-inspection.
Correct Prior To Reinspection
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. Provided Maricopa County handouts for food borne diseases/symptoms and cleaning d/v accidents. 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. Reviewed with managers: scooping of ice for customer drinks not allowed on beverage cart, due to no handwashing sink. Provide pre-scooped cups of ice to provide to golfers on course; on cook line, discontinue storing of tongs on can used for pizza paddles. Person in charge consented to inspection and reviewed inspections rights with person in charge: Paul 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.
